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

Baked Salmon Cakes Recipe

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 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.

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 meat 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

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.

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
   (30)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 22, 2014

"I've done many recipes from TOH and this is one of the best, thanks Nikki."

MY REVIEW
Reviewed Jun. 22, 2014

"I've done many recipes from TOH and this is one of the best, thanks."

MY REVIEW
Reviewed May. 17, 2014

"Great idea! I doubled the recipe, and made it gluten free by adding about a cup of almond meal and 1/4 cup coconut flour. I also processed the veggies in a food processor, and added mushrooms ( I had a few from the fridge needing a home) and it was great! Thanks!"

MY REVIEW
Reviewed Apr. 24, 2014

"It is the best I have ever tasted"

MY REVIEW
Reviewed Apr. 24, 2014

"I am a Maritimer and love salmon. These turned out great , fairly easy to make, don't overcook them they will be dry. You can use just about any sauce with this recipe. Will be making these again. They freeze very well if you double the batch."

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