Show Subscription Form




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

Baked Salmon Cakes Recipe

Read Reviews (27)
4.59 27
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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Baked Salmon Cakes(27)

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 13, 2014

These are delicious

MY REVIEW
Reviewed Apr. 9, 2014

Everyone enjoyed.

MY REVIEW
Reviewed Mar. 25, 2014

I also used 2 eggs when I made these; however, I will cut down on the amount of bread crumbs next time I make them. I found them too dry. Otherwise, they were very good.

MY REVIEW
Reviewed Mar. 5, 2014

I did not like this recipe at all. Made according to recipe, threw the leftovers out. Sauce was nice. Recipe was quite involved to make.

MY REVIEW
Reviewed Feb. 26, 2014

So good! Hubby and I both loved this. The cakes are so flavorful by themselves, but the sauce really adds a nice flavor with the capers. He kept going back for more. Love that they're baked instead of fried. Next time I'll use my chopper to speed things up. I used 2 eggs instead of substitute. Would be a great appetizer in mini muffin size. Thanks for sharing!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT