Baked Salmon Cakes Recipe
Baked Salmon Cakes Recipe photo by Taste of Home

Baked Salmon Cakes Recipe

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4.5 49 47
Publisher Photo
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, healthy supper later in the month. —Nikki Haddad, Germantown, Maryland
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

2 each: 266 calories, 9g fat (2g saturated fat), 48mg cholesterol, 914mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 28g protein

Directions

  1. 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 thermometer reads 160°.
  2. Meanwhile, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.
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.


Reviews for Baked Salmon Cakes

AVERAGE RATING
(47)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
Reviewed Jun. 13, 2016

"I made these as mini-muffins (24) for dinner last night. You don't need to worry about "skin & bones" because they mix-up very easily with a fork -- or use a mixer if you choose! I drained about 90% of the liquid off; but next time will incorporate all. I only had panko bread crumbs so that could be why they turned out a bit dry. Next time I will definitely use all the liquid and probably add a bit of sour cream and some sort of cheese to the mix as others have suggested. They easily came out of the mini-muffin tin after "resting" about 5 minutes & they were cooked for ~15 minutes."

MY REVIEW
Reviewed May. 25, 2016

"Made these for supper last night. I had to improvise because there were no soft bread crumbs or green onions in the house. I used chopped vidalia sweet onions and Italian bread crumbs instead. They were a hit. They are healthy and will be on the menu regularly."

MY REVIEW
Reviewed May. 9, 2016

"With reference to the last review by apsimon23--I have bought small cans of salmon from Sam's Club and there are absolutely no bones."

MY REVIEW
Reviewed May. 9, 2016

"Against my better judgment, I followed the recipe as is and used the canned salmon. What a pain! I couldn't possibly get all the tiny bones out and my family refused to touch it. If I ever try this again, it will be with the boneless salmon in the pouch. Not much more expensive and a whole lot less work."

MY REVIEW
Reviewed Mar. 2, 2016

"I loved the baked method. It's so much easier and healthier than frying, yet the cakes were still perfectly crispy on the outside."

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