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Baked Salmon Cakes with avocado dipping sauce.

Baked Salmon Cakes

4.94 from 43 votes
These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.
Prep Time: 5 minutes
Cook Time: 25 minutes
Chill time: 30 minutes
Total Time: 30 minutes
Yield: 15
Course: Appetizer
Cuisine: American

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 fat free Greek yogurt
  • 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 skillet over medium-high heat; when hot lightly spray with oil and add the salmon.
  • Cook the salmon 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, then flake the salmon into a large bowl.
  • 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.
  • To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well.
  • Cover and chill in the refrigerator for 30 minutes, or freeze 10 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 salmon into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
  • Bake the salmon cakes for 20 minutes, or until they are golden and cooked through.

Video

Nutrition

Serving: 1cake, Calories: 87kcal, Carbohydrates: 8g, Protein: 7g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 23mg, Sodium: 297mg, Fiber: 1g, Sugar: 1g
- WW Points: 3