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Wild Salmon Cakes

June 10, 2008 - 7:30am
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Wild Salmon Cakes

Nutrition Facts

Serving Size½ of recipe
Total Fat18 g
Saturated Fat 4.5 g
Sodium 451 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g
Protein 23.5 g

Servings and Times


Ingredients and Preparation

Wild salmon, drained1 (6-ounce) can
Large egg, beaten1
Celery stalk , finely diced½
Fresh chives, chopped2 + 1 tablespoons
Fresh parsley, chopped1 tablespoon
Plain bread crumbs1/2 cup
Freshly ground pepper to taste
Olive oil1 teaspoon
Lemon, cut into wedges ½ + juice of ¼ lemon
Light mayonnaise2 tablespoons
Reduced-fat sour cream2 tablespoons
  1. Directions
  2. Preheat oven to 450ÀöF.
  3. In a medium bowl, flake salmon with a fork. Add egg, celery, 2 tablespoons chives, parsley, breadcrumbs, and pepper, and mix well. Use hands to form into 4 small patties.
  4. Heat olive oil in a nonstick skillet and add salmon cakes. Cook over medium-high heat for 2-3 minutes on each side, until lightly browned.
  5. Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.
  6. Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.
  7. Serve salmon cakes with sauce and lemon wedges.

3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat

Side Suggestions: Mixed Green Salad

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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