Baked Salmon Cakes Recipe
- 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
- 2 tablespoons fat-free mayonnaise
- 1/4 teaspoon capers, drained
- 1/4 teaspoon dill weed
- Dash lemon juice
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Baked Salmon Cakes(14)
Sort By :
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.
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.
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.
taste was great and quick to fix
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!
More Recipe Collections
- Baked Fish >
- Dinner Recipes >
- Fish Recipes >
- Healthy Cooking Dinner Recipes >
- Healthy Cooking Recipes >
- Healthy Dinners >
- Healthy Main Dishes >
- Healthy Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Quick Dinner Recipes >
- Quick Salmon Dinner Recipes >