01 Mar Baked Salmon Cakes
Baked Salmon Cakes
Ingredients
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon chopped chives
- 2 teaspoons chopped dill
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon finely grated lemon zest
- Pinch of cayenne pepper or to taste
- Fresh ground black pepper to taste
- DILL MUSTARD SAUCE INGREDIENTS
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon chopped chives
- 2 teaspoons chopped dill
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon finely grated lemon zest
- Pinch cayenne pepper (or to taste)
- Fresh ground black pepper to taste
Instructions
- Preheat the oven to 400° F. Cut about a third of the thinnest end portion of the salmon filet, separating it from the thicker part of the fish. Place the salmon pieces, skin side down, on a rimmed baking sheet lined with foil or parchment paper. Roast the fish until it just starts to cook, before it becomes opaque, about 5 minutes for the thinner piece and 8 minutes for the thicker portion, depending on the size of your filet. Remove the fish and set aside to cool. Once cool enough to handle, remove the skin and flake the salmon. Finely chop any center pieces that are less cooked, set aside.
- In a medium bowl whisk the egg, milk and Worcestershire sauce together. Add the mayonnaise, mustard, parsley, chives, capers, garlic powder, paprika, cayenne and breadcrumb. Season with black pepper and stir to combine.
- Using a rubber spatula, fold in the salmon.
- Position a rack in the upper third part of the oven and increase the temperature to 425°F.
- Line a baking sheet with parchment paper or foil and spray generously with nonstick spray. Using a heaping one-ounce ice cream scoop, about two tablespoons, scoop the salmon into ten mounds. Slightly dampen fingers with water and gently press the salmon into 2-inch cakes. Spray the tops of the cakes with cooking spray. Bake until each side of the cakes are golden brown, flipping halfway through, about 4 minutes per side.
- Serve with lemon wedges and Dill Mustard Sauce, if desired.
- For the DILL MUSTARD SAUCE - Whisk all ingredients together in a small bowl. Store refrigerated in an airtight container.
Notes
ADDITIONAL NUTRITION INFORMATION FOR BAKED SALMON CAKES:
339 mg K+ - Fresh Salmon fillet
DILL MUSTARD SAUCE NUTRITION INFO:
Calories (kcal) - 17
Protein (g) - 1
Carbohydrates (g) - 0
Dietary Fiber (g) - 0
Total Sugars (g) - 0
Fat (g) - 1
Saturated Fat (g) - 0
Cholesterol (mg) - 1
Calcium (mg) - 2
Magnesium (mg) - 0
Phosphorus (mg) - 2
Potassium (mg) - 6
Sodium (mg) - 48
Nutrition
Calories: 169kcalCarbohydrates: 5gProtein: 21gFat: 6gSaturated Fat: 1gCholesterol: 81mgSodium: 171mgPotassium: 385mgSugar: 1gCalcium: 19mgMagnesium: 27mgPhosphorus: 266mg
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