Dec 10, 2013

Baked Salmon Cakes


These baked salmon cakes are light and healthy! Served with my favorite zesty avocado cilantro sauce for dipping – absolutely addicting!

Baked salmon cakes make the perfect Holiday appetizer, made with wild Alaskan salmon, diced peppers, capers and breadcrumbs. For dipping, I made my favorite Zesty avocado cilantro dressing which compliments the flavor of the salmon and makes these absolutely addicting!

Target has partnered with the Target Inner Circle crew to put together a Holiday Party 101 blog series. As a team we are sharing everything you need to plan the perfect holiday party from cocktails, music, decorating tips, invitations, and more!


I was put in charge of the appetizers which was a fun challenge for me, and I came up with the idea to lighten up a recipe I recently had at a friend's house after stumbling on Simply Balanced Wild Alaskan Salmon at Target. I also picked up some holiday plates, napkins and this simple white flat plane platter from their Threshold collection which I will be using for everything.

These baked salmon cakes are light and healthy! Served with my favorite zesty avocado cilantro sauce for dipping – absolutely addicting!

When purchasing fish, I always opt for wild rather than farm raised so I was happy to see wild Alaskan seafood in Target. I adapted the original recipe from Ina Garten with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing would be the perfect fresh compliment!

If you are looking for a healthy appetizer idea this Holiday season, look no further. Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!


To tune in to more holiday party-throwing tips, be sure to follow #mykindofholiday and #targetinnercircle on Pinterest. Target will be compiling all the posts for an article on A Bullseye View. Happy party-planning everyone!


Baked Salmon Cakes
Skinnytaste.com
Servings: 15 • Size: 1 cake • Old Points: 2 pts • Points+: 2 pts
Calories: 87 • Fat: 3 g • Protein: 7 g • Carb: 8 g • Fiber: 1 g • Sugar: 1 g
Sodium: 297 mg • Cholesterol: 23 mg

Ingredients:


  • 1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
  • kosher salt, to taste
  • olive oil cooking spray
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup small-diced red onion (1 small onion)
  • 1 1/2 cups small-diced celery (4 stalks)
  • 1/2 cup small-diced red bell pepper (1 small pepper)
  • 1/2 cup small-diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1 cup seasoned breadcrumbs
  • 3 tbsp light mayonnaise
  • 3 tbsp fat free Greek yogurt
  • 1 tsp Dijon mustard
  • 1 large egg, lightly beaten
  • 3 large egg whites, lightly beaten

Optional for dipping:


Directions:

Season salmon with salt. Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon. Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool.

Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.

Flake the salmon into a large bowl. Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. Add the vegetable mixture and mix well.  Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.



Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.

Bake about 10 to 12 minutes on each side, or until golden brown.

This post was created as part of my collaboration with Target and the #targetinnercircle. As always, the thoughts and ideas are my own.  #MyKindofHoliday

87 comments :

  1. I was planning to make salmon patties for dinner tonight anyway, so I think I'll give this recipe a try. Looks delicious! I like that I can sneak some veggies in and that they are baked (I usually pan-fry). I buy canned salmon (no skin/bones) at Costco, so I'm going to use that instead of the fillets.

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    Replies
    1. I actually had them for lunch since there's no party happening here and it was wonderful!

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    2. How were they using canned?

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  2. These look delicious! Would they be okay to freeze?

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  3. Looks delicious. Will canned salmon work?

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  4. YUM!! This look amazing! I have already pinned them on my Pinterest and I will be making these soon!

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  5. Lauren Morris12/10/13, 12:06 PM

    would it be possible to leave out the bread crumbs? Im gluten free so cannot have them!

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    1. I used crushed gluten free cereal (Chex I think?) in place of breadcrumbs in a recipe when we had a gluten free friend over. It worked just fine. Since you're subbing for seasoned breadcrumbs you could just add a bit of an all purpose spice blend. Hope that helps!

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    2. thank you so much! great idea!

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    3. Whenever I make something that calls for bread crumbs but need the gluten free variety due to my boyfriend suffering from Celiac disease, I toast a few slices of gluten free bread and then chop them up finely. I'm sure Pam's idea to toss in the all purpose spice would work with this concept, too !

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    4. They sell gluten free crumbs in my health food store, just an fyi.

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    5. If eating low carb, ground up pork rinds work really well too

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    6. I use ground Flax seed or hemp hearts (both from health food store) in every recipe that calls for breadcrumbs and all turn out great

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  6. These look like the perfect appetizer for the upcoming holiday season.

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  7. These look so yummy! My family is full of salmon cake fans but since the ones we "know" are fried, we don't cook them often. This is a great alternative.

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  8. Those look amazing! My mom used to always make Salmon cakes with crushed Ritz Crackers....this looks like a much healthier alternative!
    Meet @ the Barre

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  9. These look wonderful! How far in advance could you make them?

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  10. I love Old Bay with Salmon, these look wonderful!

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  11. Hi Gina,

    These look great. I just have one comment- I noticed you said you always opt for wild caught rather than farm raised, but there are actually several types of fish where its actually better (more sustainable) to get farm raised (tilapia, arctic char, scallops, and trout for example). I'm not sure if you said you always do it because of taste or to be environmentally conscious. If the latter, this is a good guide:
    http://www.seafoodwatch.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_NortheastGuide.pdf

    Thanks for the great recipes,
    Genna

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    Replies
    1. I recall reading somewhere that farm-raised tilapia is actually very unhealthy - it has to do with what the farmers feed them, how it metabolizes in the fish's body and then what it does to our bodies when we eat the fish. I'll have to look it up, but I remember clearly that I DID read it because, as a tilapia lover, I was really disappointed.

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    2. Yes, here we go: http://www.thenourishinggourmet.com/2010/01/farmed-tilapia-good-for-the-environment-bad-for-you.html. They feed the fish corn, which raises the levels of omega-6 fatty acids to higher than what can be found in a donut.

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    3. Oh yes I totally forgot about that- I remember reading a year or so ago about tilapia being fed corn and was horrified. However, there are places you can get farm raised tilapia from fisheries that 1. do not feed corn and 2. do not do the testosterone treatments to reverse their sex (mainly from US fisheries and Ecuador. The cheap farm raised tilapia we see is usually from Asia) Whole foods is an example:
      http://www.wholefoodsmarket.com/blog/whole-story/get-know-your-tilapia
      It will be more expensive, but better for environment + good for us = 2 thumbs up.

      Genna

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    4. Wild Alaskan salmon is both healthier and sustainable.

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  12. This looks awesome, but I was wondering if I could sub more greek yogurt for the mayo??............mayo grosses me out.

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  13. Interesting...though I have to say, I am more curious about the dip than the salmon cakes! Yum.

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  14. Hi...I love salmon patties and looking forward to trying these. I clicked on the link for the Target salmon and outside of package says wild caught but when you look at overview it says farm raised...not sure I understand that. I do not really know much about this except they say wild caught salmon is what u want from Alaska.

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    1. I noticed the same thing about the "wild caught" vs the product info that says "farm raised."

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    2. I think I linked to the wrong item?

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  15. The link for the salmon takes you to the Target website. Interestingly, the product label says "wild caught" but if you look at the product details it says "Method of Production: farm rasied". ? But I love salmon cakes! I usualy bake them too! Will have to try these with your dressing!

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  16. This looks great and I am sure my kids would love it. Can you please tell me how I might make this without eggs? Thanks!

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    1. I'm not sure how it will hold without, maybe more mayo?

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  17. I am definitely making some salmon cakes now ~ I have Alaskan salmon I bought from Costco's and need to use it up. I think my kids would even enjoy these - they love Old Bay with just about anything.

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  18. This is very misleading. If you read the product overview label of the "wild caught" salmon, is actually states these are farm raised. Farm raised salmon are not great for you. Having said that, the recipe sounds great, but I will definitely buy salmon that really is "wild caught", and rarely, if ever is salmon caught in the Atlantic Ocean actually wild, even though they profess that it is. Stick to the Pacific Ocean wild caught salmon.

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    Replies
    1. I don't see anything on the package that states it's farm raised. I checked all over.

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    2. Just realized I linked to the wrong item. I am removing my link, seems it's not the same as what I purchased.

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    3. wild caught .....farm raised...the recipe it still very, very good...

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  19. Such a great idea for the holidays…Thanks..I plan on making dressing as well..
    Any other suggestions for dressing (for those who are allergic to cilantro) ?

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  20. What is Old Bay Seasoning.? Or what can I use as a substitute?

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    Replies
    1. Old Bay is a spice mixture. It is usually used for seafood dishes to make stocks, shrimp/crawfish boils, etc. Here's a link to a homemade Old Bay Seasoning. http://www.justapinch.com/recipes/sauce-spread/marinade/homemade-old-bay-seasoning-mix.html

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  21. These look great! I mention your recipes on my blog when I make one so more people can discover your awesome site!! Thanks for posting so many great recipes.

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  22. Gina it is not on the bag. If you go tot he "more details" The third bullet down is Method of Production:farm raised. The bag stats that is "Wild Caught". This is why you have to read everything.

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    1. I believe I linked to the wrong item. Package is different. I actually went to the store, not sure if they sell it online.

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  23. Looks so nice and simple. Should be tasty!. WIll try to make some this weekend :)

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  24. I love salmon recipes. My friend cooked salmon for dinner and it was great!

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  25. I am planning to make these Christmas Eve but will use crab meat instead of salmon. Our family loves crab! and I think this recipe will work equally well with crab meat!

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  26. Is there something I could sub for the yogurt? My son can't have dairy.

    Also, the link to the wild salmon is going to the wrong product. The salmon Gina shows is wild caught per the product description.
    Gina- you may want to fix the link to eliminate all the confusion!

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    Replies
    1. You can leave yogurt out and just use all light mayonaise. The yogurt is used to cut fat/calories, but all light mayo works fine. I have used just mayo when out of yogurt.

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  27. If I wanted to make these in advance, could I just keep them assembled in the refrigerator for longer? How long do you think they would hold up? Thanks! These look good!

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  28. Was wondering the same - think I could make these ahead of time?? Thanks! Love a recipe that calls for Old Bay :)

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    Replies
    1. Sure, you can make the batter ahead but cook just before serving.

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  29. I used costco canned salmon (3 cans) and it was good. I think a cup of breadcrumbs was a bit too much and I will definitely omit the celery next time. I thought about doing it this time but wanted to stick true to the recipe for my 1st try.

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  30. Oh these look great! And gluten free too! I cant wait to try them although I imagine they wont last very long!

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  31. awesome.....so good! Of course I added a lot more hot sauce...added a jalpeno pepper and dipped in salsa....so good.....made from salmon we caught in Alaska this summer...

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  32. I'm not a huge caper fan, do you think it would make a difference if I left them out? Or, can you really taste them in it?

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  33. I used 3 cans of salmon from costco, doubled everything but the veggies, though I love veggies, I was afraid it would be too much. They are sooo awesome, will definitely make again, probably for christmas! My husband couldn't stop raving or eating! I used sprouted 7 grain bread from trader joes for the bread crumbs--toasted and in food processor.

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  34. Almost all farm raised fish is bad due to the fact that they are given antibiotics and usually raised in countries with out the stringent guidelines used to control contaminants used. If you are concerned about them being fed corn well all corn is genetically altered if you have GMO concerns. My mom always used oatmeal rather than breadcrumbs or crackers, any idea how much would be needed. Thanks

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  35. Great recipe! I based my Tilapia Cakes recipe off this and used it as one of my first blog posts on my new website happalyeverafter.com! Feel free to check it out :-)

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  36. I made these a bit larger than appetizer size, and made them for dinner as a "salmon burger." Served them with the avocado dressing (substituted greek yogurt for the buttermilk), in a whole wheat pita with some arugula and veggies. Huge hit! Definitely will be making them again.

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  37. These look great! Can you freeze the leftovers?

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  38. oops I only used one can of salmon. I hope I'm OK...

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  39. just to say... I just baked them and they were delicious! I only used one can of salmon. I didn't have mayo so I subbed cream cheese and I used 2 whole eggs instead of as the recipe stated, because they are farmer's market eggs and I can't stand to not use the whole delicious thing!

    I used an ice cream scoop to measure and it made almost exactly 15.

    Will definitely make again! I'm going to try to freeze them, too because I'm on my own and I can't eat 15 as good as they are :)

    Thanks for the great recipes!

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  40. I made these tonight and they were fabulous! Everyone loved them! I just started a new cholesterol lowering diet and I'm so glad that these taste great and are low fat! They are a great way to incorporate fish into your diet. I love that you can make these ahead of time and freeze them afterward. I have tried at least 15 Skinnytaste recipes and you simply cannot go wrong! Thank you Gina!

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  41. I don't have any Old Bay but have lots of other spices - any recommendations on what to substitute for the Old Bay? Can't justify running out to buy Old Bay when I never use it. Thanks.

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  42. Can i sub salmon for tuna? Would any other fish work?
    Thanks

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  43. I have an egg allergy but I really want to try and make these. Do you have any suggestions as to what i can use to help it stick together instead of the egg?

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    Replies
    1. egg free mayo? or ground flax seed and water

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    2. I read that you can soak chia seeds in water & use it as an egg substitute. Haven't tried it myself but thought I'd suggest it.

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  44. I made the salmon patties tonight..absolutely delicious!!!!

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  45. Hey! I am making these tonight and I can't wait they look so good - does the points part of your recipes stand for weight watchers points? If so... this will be such a perfect meal for me!

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  46. We have made this several times for dinner. We follow the ingredient list, but instead of letting everything cool down and form into patties, I just form it into a loaf and bake in the over. My family typically does not like fish, but they wolf down this!!! Thanks Gina for finally making a fish recipe that is yummy and healthy!

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  47. I love this recipe and have already made it several times! Do you think you could freeze the cakes? If so, how would you recommend doing so?

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  48. I usually get Atlantic salmon but one day decided to splurge and try wild Pacific king salmon which I heard was the best. Well I broiled it the way I usually broil my salmon and it did not turn out well. Only took a few bites then couldn't bare to eat more. I didn't want to waste it and remembered seeing a recipe for salmon croquettes using leftover cooked salmon so I decided to make that. While trying to find the recipe I found this recipe and adapted it. My salmon already had a honey dijon glaze so didn't add any additional. Only used a red bell pepper and a red onion for the veggies. Also used some dried celery flakes instead of actual celery and left out hot sauce capers parsley (used Italian seasoning instead) and black pepper. Did not use egg or bread crumbs instead I used ground flaxseed mixed in water as egg substitute and hoped it would be an adequate binder. Used adaptations just cuz I'm cooking for one and going away for a week soon so didn't want to buy stuff that I won't use up or spend a lot more money on this salmon that already cost me $21 bucks. I baked for 10 min first then glanced to see if I needed the extra 5 and I did. Then I took it out to flip and that was hard. The top was golden and somewhat firm but the bottom wasn't so they ended up falling apart as I flipped them but I was hoping they'll rebind as they cook more and they did. I took them out of the oven after the second side baked 15 min then let them sit a few minutes before I tried one. They didn't look well formed since the spread during cooking but did hold together as I transferred them to a plate. The inside was really moist which isn't surprising since I had more liquid and semisolid ingredients then solids. They tasted alright I'm sure the original recipe tastes much better but I was just happy they're edible unlike my previous dish.

    Anyway the point of my long comment was really to suggest ground flaxseed as an alternative to eggs for people who don't want to use eggs. My flaxseed package says substitute 1 tbsp of flaxseed + 3 tablespoons of water for 1 egg. I mixed the flaxseed and water on a separate bowel to make sure the consistency was right before adding to the other ingredients. Could do without the breadcrumbs but will probably be better to use them to help the cakes keep shape and so they won't be so moist.

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  49. what is Old Bay seasoning? I'm in Australia and don't think we have it here...what could I substitute?

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  50. I love salmon recipes! Thanks for the baked salmon cake recipe. Now I know how to make it from scratch.

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  51. I know you say to refrigerate the mixture for 30 minutes, but do you think it would be okay to make them a day ahead of time?

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