Easy Salmon Cakes

  • Active Time 30m
  • Total Time 45m

4 servings

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.

ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 1 stalk celery, finely diced
  • 2 tablespoons chopped fresh parsley
  • 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons Dijon mustard
  • 1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
  • 1/2 teaspoon freshly ground pepper
  • Creamy Dill Sauce (see recipe link below)
  • 1 lemon, cut into wedges
  • Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Companion recipe: Creamy Dill Sauce

directions

Preheat the oven to 450 degrees F.

Coat a baking sheet with cooking spray.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the onion and celery; cook, stirring, until softened, about 3 minutes. Stir in the parsley; remove from the heat.

Place the salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add the egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat the remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare the Creamy Dill Sauce. Serve the salmon cakes with the sauce and lemon wedges.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8992

nutrition information per serving

324 calories; 10g total fat; 1g total saturated fat; 129mg cholesterol; 585mg sodium; 21g carbohydrates; 7g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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