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.
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
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
- 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:
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