Salmon Cakes

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Salmon Cakes

Salmon Cakes

We combine convenient, omega-3-rich canned salmon with frozen hash browns, chopped capers, scallions and just enough egg white and low-fat mayo to make healthy, delicious salmon cakes. We pan-fry them on one side in a small amount of oil, flip them and then finish in a hot oven. The result is light and crispy.

Serves 2

Prep Time 30 min

Total Time 30 min.


  • 1 1/2 cups frozen hash brown potatoes, thawed
  • 1 7-ounce ca wild salmon, (see Ingredient Note), drained, picked over and flaked
  • 1 large egg white
  • 1 tablespoon low-fat mayonnaise
  • 2 teaspoons drained capers, coarsely chopped
  • 1 scallion, trimmed and thinly sliced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon extra-virgin olive oil

Cooking Directions

Step 1

Preheat oven to 450°F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.

Step 2

Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.