Baked Salmon Cakes Recipe

Baked Salmon Cakes Recipe photo by Taste of Home

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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

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Baked Salmon Cakes Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups soft whole wheat bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup finely chopped celery
1/4 cup minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8 to 1/4 teaspoon hot pepper sauce
SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
Dash lemon juice

Directions

In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°.
Meanwhile, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

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