Most people have tried crab cakes, but salmon cakes are also very yummy. These cakes can be eaten as an appetizer or served with a green salad for delicious and nutritious lunch.
- 1 1/2 pounds baked salmon
- 1 large egg, beaten
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon non-fat mayonnaise
- 3 1/2 teaspoons extra-virgin olive oil, divided
- 3 medium scallions, finely chopped
- 1 stalk celery, diced
- 1 tablespoon chopped fresh parsley
- 2 cups fresh whole wheat breadcrumbs
- 1/2 teaspoon black pepper
- 1 lemon
- Preheat oven to 450 degrees F.
- Spray baking sheet with cooking spray.
- In a bowl, flake salmon with a fork to remove any skin and bones.
- Add egg, mustard and mayonnaise to salmon and mix well.
- Heat 1 1/2 teaspoons of oil in a large skillet over medium-high heat.
- Add celery and scallions and cook until softened (about 3-4 minutes).
- Stir in parsley and remove from heat.
- Add onion mixture to salmon and mix well.
- Add breadcrumbs and pepper and continue mixing.
- Shape into 8 patties.
- Heat remaining 2 teaspoons of oil in the skillet over medium heat.
- Add four patties and cook 2-3 minutes on each side.
- Remove from pan and place on baking sheet.
- Repeat with remaining four patties.
- Bake the salmon cakes in the oven until golden brown on the top (about 15 minutes).
- Serve with lemon wedges.
These salmon cakes are moist on the inside and crispy on the outside for a wonderful texture and flavor. If you are in a hurry, you can used canned salmon or albacore tuna in place of baked salmon.
Salmon is rich in Omega-3 essential fatty acids, which are an important part of a healthy diet. To encourage young children to eat salmon cakes, you can serve them in a whole wheat pita bread as sandwiches.