Easy Salmon Cakes

These amazing salmon cakes will make you feel as if you're at a seafood shack by the beach. Even better, they're baked, so you can enjoy them, guilt-free. Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 324 Total Fat: 13 g Saturated Fat: 1 g Cholesterol: 133 mg Sodium: 673 mg Total Carbohydrate: 24 g Dietary Fiber: 7 g Protein: 32 g

Easy Salmon Cakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    small onion(s), finely chopped

  • 3

    teaspoon oil, olive, extra virgin, divided

  • 1

    stalk(s) celery, finely diced

  • 2

    tablespoon parsley, fresh, chopped

  • 15

    ounce(s) fish, salmon, canned, drained; or 1½ cups cooked salmon

  • 1

    large egg(s), lightly beaten

  • teaspoon mustard, dijon-style

  • cup(s) bread crumbs, soft whole-wheat

  • ½

    teaspoon pepper, black ground

  • 1

    lemon, cut into wedges


heat oven to 450 degrees F. Coat a baking sheet with cooking spray. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, bread crumbs, and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with lemon wedges.


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