Easy Salmon Cakes

Easy Salmon Cakes

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium High Fiber Low Calorie Low Sat Fat

Serves Prep Time Total Time
4 30 min 45 min

Directions

Ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 1 stalk celery, finely diced
  • 2 tablespoon 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, (recipe follows)
  • 1 lemon, cut into wedges

Cooking Instruction

Step 1

Preheat oven to 450°F. Coat a baking sheet with cooking spray.

Step 2

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

Step 3

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add 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.

Step 4

Heat 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.

Step 5

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


Nutrition

  • Serving: Per serving
  • Calories: 324
  • Carbohydrates: 21g
  • Fat: 10g
  • Protein: 31g
  • Dietary Fiber: 7g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Cholesterol: 129mg
  • Potassium: 97mg
  • Sodium: 585mg
  • Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat
  • Carbohydrate Servings: 1