Baked Salmon Cakes
Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. —Nikki Haddad, Germantown, Maryland
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
Reviews
These were moist & delicious, used leftover garlic knots & real eggs (1/2 cup is 2 large eggs). Run a knife around the tins and they pop right out. Nice on a potato or brioche bun with accoutrements. smoked in mini muffin pans for appetizers. Don't forget the sauce, it's nice and they need that creamy, briny, lemony zing. I can see how these might also work with tuna or crab or shrimp or clams..hmm. I gave it a good jolt of Tabasco the last time I made it because even doubled it wasn't enough. I double the recipe every time, they freeze & reheat beautifully. I use a tablespoon to scrape the salmon skin and dark blood line out, pick out the largest backbone pieces & leave the rest. Great for dieting & portion control..little pucks of delicious salmon cakes.
These were pretty good but didn't really turn out like the picture. They came out just a big soggy. It was probably due to the changes I made, so when I remake this I won't change anything and alter my review. We still found it pretty tasty and I'll still make this again. Don't skip the "sauce"... it was delicious on top, even without the capers! The changes I made are below:- I used two pouches of salmon (5 oz each) instead of the can. I tried my best to drain it, but there was still some juice. Next time I will use regular canned.- For the soft bread crumbs, I put slices of Italian style bread in a food processor. It was about 2 slices. I would recommend putting the bread crumbs in last. I think they soaked up all the liquid as I was finishing up the steps and that may have caused the sogginess.- I used yellow onion instead of green- I omitted cilantro only because I was apparently out.- The mayo I used was olive oil- I didn't have capers so I also omitted those in the sauce.
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.
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.
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.
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.
I loved the baked method. It's so much easier and healthier than frying, yet the cakes were still perfectly crispy on the outside.
Very good. Used 2 eggs.
Thanks for the info on the egg substitute.
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"!