These salmon cakes are light, healthy and a perfect holiday appetizer! Baked, not fried made with bell peppers, capers, breadcrumbs.
Baked Salmon Cakes
Baked Salmon CakesThese baked salmon cakes are so easy to make and such a great part appetizer for the holidays and also a great way to use up leftover salmon. More similar recipes I love you may also like, Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakes, and Baked Corn and Crab Cakes.
When purchasing fish, I always opt for wild rather than farm raised. I adapted the original recipe from the queen, Ina Garten only 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, tartar sauce would also be great.
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!
Helpful Tips:
If you don’t want to cook the salmon, you can also use well-drained packaged or canned salmon if that’s what you have on hand, but it’s worth the extra few minutes it takes to cook it yourself.
How To Make Salmon Cakes
Baked Salmon Cakes
Ingredients
- 1/2 pound wild Alaskan salmon filet fresh or frozen (if frozen thaw overnight in the refrigerator)
- 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 from 1 small pepper
- 1/2 cup small-diced yellow bell pepper from 1 small pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers drained
- 1/4 tablespoon hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup seasoned breadcrumbs or gluten-free crumbs
- 3 tablespoon light mayonnaise
- 3 tablespoon Greek yogurt 0 %
- 1 tablespoon Dijon mustard
- 1 large egg lightly beaten
- 3 large egg whites lightly beaten
Optional for dipping:
Instructions
- 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 has been one of my go-to lunches for years. Delicious!
These totally remind me of the Ina Garten salmon cakes. These were super tasty. I left out the capers since I didn’t have them but they’re there for good reason so use them. I’ve never had salmon cakes with a sauce like this before and wasn’t sure about using it. Sorry for doubting you – it made them over the top!Â
This recipe comes up in WW points as banana cranberry bread
Fixed.