Easy Salmon Cakes

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CategoryTags, , DifficultyIntermediate

These yummy salmon cakes are easy to make and full of healthy fats.

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 6 oz can of boneless, skinless sockeye salmon
 ¾ cup whole wheat bread crumbs
 1 egg
 2 tbsp celeryfinely chopped
 1 tbsp Dijon mustard
 1 tbsp non-fat Greek yogurt
 1 tsp fresh dillchopped
 1 tbsp lemon zest
  tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 ¼ tsp garlic powder
 1 tbsp green onionfinely chopped (only use the green part)
 ½ lemonsliced into wedges
 non-stick cooking spray

1

In a medium sized mixing bowl, combine salmon, bread crumbs, egg, celery, mustard, yogurt, dill, lemon zest, salt, pepper, garlic powder, and green onion. Use a fork to break apart salmon and mix well.

2

Form salmon mixture into 4 cakes, roughly ½ inch thick.

3

Spray a large frying pan with non-stick cooking spray and heat over medium high heat. Add cakes and cook 2 to 3 minutes on each side.

4

Serve while hot with lemon wedges.

5

NOTES: These cakes go great with a side of brown rice and a side salad.

Nutrition Facts

Serving Size 1 cake

Servings 4


Amount Per Serving
Calories 260
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Sodium 580mg25%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 oz can of boneless, skinless sockeye salmon
 ¾ cup whole wheat bread crumbs
 1 egg
 2 tbsp celeryfinely chopped
 1 tbsp Dijon mustard
 1 tbsp non-fat Greek yogurt
 1 tsp fresh dillchopped
 1 tbsp lemon zest
  tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 ¼ tsp garlic powder
 1 tbsp green onionfinely chopped (only use the green part)
 ½ lemonsliced into wedges
 non-stick cooking spray

Directions

1

In a medium sized mixing bowl, combine salmon, bread crumbs, egg, celery, mustard, yogurt, dill, lemon zest, salt, pepper, garlic powder, and green onion. Use a fork to break apart salmon and mix well.

2

Form salmon mixture into 4 cakes, roughly ½ inch thick.

3

Spray a large frying pan with non-stick cooking spray and heat over medium high heat. Add cakes and cook 2 to 3 minutes on each side.

4

Serve while hot with lemon wedges.

5

NOTES: These cakes go great with a side of brown rice and a side salad.

Easy Salmon Cakes