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Salmon Cakes




Salmon Cakes

Ingredients: Makes 8 servings

  • 4 5 oz. cans of skinless/boneless salmon

  • 1 1/2 cups Italian panko crumbs

  • 1 medium sweet onion, chopped

  • 1/2 medium red bell pepper, chopped

  • 1/2 medium orange bell pepper, chopped

  • 4 garlic cloves, chopped

  • 1 1/2 teaspoons of mustard

  • 1 teaspoon cayenne pepper

  • 2 teaspoons garlic powder

  • 3 tablespoons parsley

  • 2 eggs

  • 2 tablespoons extra virgin olive oil or coconut oil

  • salt and pepper


Herb Sauce:

  • 1/4 cup light olive oil mayonnaise

  • 1/4 cup of light sour cream

  • 2 tablespoons lemon juice

  • 2 teaspoons of parsley, cilantro, or dill

  • salt and pepper

  • Mix all ingredients. Chill. Serve with salmon cakes.



Directions:

  1. Heat 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat.

  2. Add onion, garlic, bell peppers; cook, stirring, until softened, about 3-5 minutes.

  3. Stir in parsley; remove from the heat.

  4. Place salmon in a medium bowl.

  5. Flake apart with a fork.

  6. Add eggs and mustard; mix well.

  7. Add the onion mixture, panko crumbs, salt and pepper; mix well.

  8. Shape the mixture into 8 patties, about 2 1/2 inches wide.

  9. Place patties on cookie sheet and place in refrigerator and allow to chill about 1 hour before sauteing them.

  10. Heat remaining oil in the pan over medium heat.

  11. Add 4 patties and cook until the undersides are golden, 5-8 minutes per side.

  12. Repeat with the remaining patties.

Serve salmon cakes with herb sauce (recipe above).



Nutrition Facts:

Calories: 136 | Fat: 8g | Fiber: 1g | Carbs: 9g | Protein: 9g | Sugar: 1g


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