MAKE SALMON CAKES RECIPES

BAKED SALMON CAKES RECIPE: HOW TO MAKE IT

Baked Salmon Cakes Recipe: How to Make It image

Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. —Nikki Haddad, Germantown, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups soft whole wheat bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup finely chopped celery
1/4 cup minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8 to 1/4 teaspoon hot pepper sauce
SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
Dash lemon juice

Steps:

In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 266 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 914mg sodium, CarbohydrateContent 17g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

HOW TO MAKE SALMON PATTIES | SALMON CAKES RECIPE | MELISS…

How to Make Salmon Patties | Salmon Cakes Recipe | Meliss… image

Easily add flavor to Melissa d'Arabian's budget-friendly Salmon Cakes recipe from Ten Dollar Dinners on Food Network by adding a secret ingredient: bacon.

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Steps:

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

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