This recipe has made it’s way into the regular rotation on our weekly menu. See my tip below on using a waffle maker to make these salmon cakes into salmon waffles! Using the waffle maker makes these so crispy on the outside, but soft and warm on the inside. What an easy way to get those omega-3’s! Don’t have a waffle iron? No problem, these are also wonderful baked in the oven.
This recipe calls for mayonnaise and I opted for Kraft Mayonnaise made with Olive Oil as it has less saturated fat than regular mayonnaise and it also has a higher amount of monounsaturated fats which are much better for our hearts.
I served our salmon cakes over a bed of mixed greens with some lemon juice squeezed on top. This one was a winner for us, I hope you enjoy it too!
Preheat oven to 425. Drizzle salmon with olive oil and salt and pepper. Bake for 10-15 minutes until salmon flakes easily. Once salmon is cooked, shred using two forks and allow to cool. Move on to the next steps while salmon is baking.
Heat olive oil in a large pan over medium-high heat. Add onion, celery, and red bell pepper. Cook on medium heat until vegetables are tender (about 10-15 minutes). Add chopped parsley towards the end of cooking vegetables. Once vegetables are cooked, set aside and allow to cool.
In a large mixing bowl, add breadcrumbs, lemon juice, Old Bay seasoning, eggs (or egg whites), Worcestershire sauce, mayonnaise, Dijon mustard, and salt and pepper. Once vegetables cooled, add shredded salmon and vegetables to breadcrumb mixture and combine.
Line a baking dish with foil and spray with non-stick cooking spray. Using your hands, take ~1/4 cup of salmon mixture and form into a small patties. Cook for 15 minutes or until edges are golden brown.
Thanks to Skinnytaste's wonderful idea (Waffled Crab Cakes) you can also make these salmon cakes in your waffle iron. Just spray your waffle iron with non-stick cooking spray, set on high heat and cook each salmon cake for 2-3 minutes until golden brown.
To make this meal even quicker, just buy 16 ounces of packaged salmon. I like to use Chicken of the Sea Pink Salmon.