Salmon Cakes
Servings Prep Time
12cakes 15-20minutes
Cook Time
15minutes
Servings Prep Time
12cakes 15-20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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.