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Baked Salmon Cakes Recipe
Baked Salmon Cakes Recipe photo by Taste of Home
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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
menkens 249360
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
imanimykel 248616
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
Cargram 248017
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
apsimon23 248000
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
rllewis7 244783
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."

MY REVIEW
fascinator 244421
Reviewed Feb. 24, 2016

"Very good. Used 2 eggs."

MY REVIEW
KATHY STEPHEN 243686
Reviewed Feb. 12, 2016

"Thanks for the info on the egg substitute."

MY REVIEW
SimpleFoods 243682
Reviewed Feb. 12, 2016

"Can't rate this fairly since I haven't yet tried it. But thanks to lorrettaJ for stating that she used 2 eggs rather than egg substitute; otherwise, I would have passed this recipe by. It's much more helpful - and attractive to try - in my opinion, if contributors would state amounts that are equal to the substitute when they've substituted something. Thanks much, "lorrettaJ"!"

MY REVIEW
jpsrolls 242682
Reviewed Jan. 27, 2016

"This was delicious! My salmon-hater husband loved it. I didn't have fresh red pepper so I substituted jarred roasted red peppers. As many others said, I will double the sauce next time. This one is a keeper!"

MY REVIEW
Jogeng09 235634
Reviewed Oct. 25, 2015

"I left out the celery and capers (didn't have any), but otherwise made the recipe exactly as written. We liked these, and they're certainly diet-friendly if that's a concern for you. I baked them for the full 15 minutes; they were thoroughly cooked and the texture was good (definitely not dry**), but they didn't hold together very well when I removed them from the muffin tin ... maybe they could be baked longer, or maybe they need more egg or more bread ... I'm not exactly sure how to fix that issue, but will experiment. Also, the sauce was pretty skimpy for 4 servings so I doubled the sauce ingredients. **Those who thought the cakes were dry might have used commercially-packaged dry bread crumbs instead of the soft crumbs that are called for. If so, try cutting back the amount next time and see if that helps."

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