Description
Healthy baked salmon cakes made with fresh salmon, vegetables, and herbs. These light seafood patties are baked instead of fried, creating a crispy exterior and tender interior perfect for appetizers or light meals.
Ingredients
1/2 pound salmon fillet, fresh or thawed if previously frozen
Cooking spray
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
3/4 cup finely diced red onion
1 1/2 cups finely diced celery (about 4 stalks)
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/4 cup minced fresh parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce
1 1/2 teaspoons seafood seasoning blend
1 cup seasoned breadcrumbs (regular or gluten-free)
3 tablespoons light mayonnaise
3 tablespoons fat-free Greek yogurt
1 tablespoon Dijon-style mustard
1 large egg, lightly beaten
3 large egg whites, lightly beaten
Optional dipping sauce: Avocado cilantro dressing
Instructions
1. Lightly season the salmon with salt. Heat a skillet over medium-high heat and coat it lightly with cooking spray. Cook the salmon for about 4–5 minutes until browned, flip, and cook another 4–5 minutes until it flakes easily. Cool and break into flakes.
2. In the same pan add olive oil. Cook onion, celery, red bell pepper, yellow bell pepper, parsley, capers, hot sauce, seafood seasoning, salt, and pepper over medium-low heat for 18–20 minutes until soft. Let cool.
3. Add the vegetable mixture to the salmon. Stir in breadcrumbs, mayonnaise, Greek yogurt, mustard, egg, and egg whites until combined.
4. Cover and refrigerate for 30 minutes to firm the mixture.
5. Preheat oven to 400°F and coat a baking sheet with cooking spray.
6. Form about 15 small cakes using roughly 1/4 cup mixture each and place on the sheet.
7. Bake for about 20 minutes until golden and heated through.
8. Serve warm with avocado cilantro dressing if desired.
Notes
Chilling the mixture before shaping helps the salmon cakes hold together during baking.
These cakes can be made with fresh or canned salmon depending on preference.
Leftover salmon cakes store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American