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“Baked in muffin pans and served with sauce on the side, these cute cakes make a fantastic light meal. You can also bake a double batch and freeze some for a quick, healthful supper later in the month.” Nikki Haddad - Germantown, Maryland
This recipe is:
Healthy
Quick
Nutritional Facts 2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Baked Salmon Cakes in Healthy Cooking February/March 2010, p53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 04, 2013 by lwysewest
These were really good. Salmon patties are often heavy, sodden affairs that I feel virtuous for having eaten since salmon is god for you and canned salmon is inexpensive. I loved eating these we had them week before last and are having them again next week. The veggies keeps them light and give great flavor. Do yourself and your family a favor and try these easy and delicious salmon cakes.
Reviewed on Apr. 20, 2013 by lwysewest
I thought these were terrific! Not the heavy, fish taste I associate with canned salmon patties, probably due to all the finely chopped veggies. The 15 minute bake time worked great for me but I kept the temp at 400 because my oven tends to run hot. I also let them set for about 5 minutes before I removed them from the tin and served them so they could 'set'. Will definitely make again.
Reviewed on Mar. 01, 2013 by shareyoursmile
Very good!Omitted the red pepper, increased celery to 1/2 cup, no fresh garlic added, used 1/2 tsp season salt instead, and replaced lemon juice with 1 1/2 tsp of dijon mustard.
Very good!
Omitted the red pepper, increased celery to 1/2 cup, no fresh garlic added, used 1/2 tsp season salt instead, and replaced lemon juice with 1 1/2 tsp of dijon mustard.
Reviewed on Jul. 03, 2012 by griffindhsr
taste was great and quick to fix
Reviewed on Mar. 01, 2012 by sky_is_the_limit
I used the recipe to make salmon croquettes in a baked fashion. They were EXCELLENT. I'd never made any before and had planned to bake salmon for dinner, but the store I was in was out of the salmon fillets that I like so I thought: how about some salmon croquettes! So I bought the ingredients I thought would need to go in them, then came home and searched for recipes. I chose this one because of the quick cook time and because it was a "baking" recipe. I doubled this recipe (because my husband eats a lot when he likes something). I didn't remove all of the skin or all of the bones from the canned salmon, just the large pieces of skin and large bones (they were breaking as soon as I mixed them with my hands so it was impossible to remove them all. I actually think the really small bones that remained helped give the croquettes some character because they added a very mild crunch) I used Stove Top stuffing mix (low sodium) i/o bread crumbs, I used 2 eggs and 1/4 cup egg substitute (=1 egg), I left out the celery and the hot pepper sauce, and added sweet vidalia onions (lots of them) and a lot more garlic because we LOVE seasonings! I also added some garlic salt, granulated garlic, paprika, and black pepper. I rolled golf sized balls and patted them flat instead of the muffin pan. I cooked them about 20 minutes which was perfect, because they were definitely still mushy after 15 minutes, and they weren't nearly overcooked when I removed them. Great recipe!
Reviewed on Feb. 15, 2012 by Jo Eda
I use tuna in place of salmon
Reviewed on Jul. 12, 2011 by jenetteroberts
My husband I loved these. He told me it's a keeper for the recipe box!
Reviewed on Feb. 08, 2011 by Susan's Kitchen
These were easy to make. The one thing I did different was to pan fry them in Pam versus baking them and they turned out delicous. I also served them with the sauce which I liked.
Reviewed on Jul. 13, 2010 by Sallyhanbury
Absolutely! I made it at the last minute and had to make a few substitutions and omissions. I thought for sure it was going to turn out poorly, but it was great!I/O the can of salmon, I shredded a talapia filet.I/O green onions, I used 1/4 cup of finely chopped red onions.Left out the celery.I/O minced freshed cilantro, I used a tablespoon of dried cilantro.
Absolutely! I made it at the last minute and had to make a few substitutions and omissions. I thought for sure it was going to turn out poorly, but it was great!
I/O the can of salmon, I shredded a talapia filet.
I/O green onions, I used 1/4 cup of finely chopped red onions.
Left out the celery.
I/O minced freshed cilantro, I used a tablespoon of dried cilantro.
Reviewed on May. 31, 2010 by Donalee2
I made these for lunch today and they were very good. I did cook them a little too long and they were dry. I also was making Low Fat Fetticcuni and I had too many timers on and I didn't catch it. I will make again. I didn't make the sauce because I didn't have time by the time everything else was done.
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