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Salmon Cakes


  • 1/4 cup dried whole-wheat breadcrumbs
  • 2 large eggs
  • 3 tablespoons reduced-fat mayonnaise, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon paprika
  • Cayenne pepper (optional)
  • 1/3 cup chopped leaves of flat-leaf parsley
  • 1/4 cup chopped scallions, white and green
  • One 15-ounce can wild salmon (with skin, hard backbones and cartilage removed)
  • Nonstick cooking spray
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon Dijon-style mustard
  • 2 tablespoons chopped fresh dill
  • Freshly ground black pepper


  1. In a mixing bowl, combine the breadcrumbs, eggs, 1 tablespoon of the mayonnaise, lemon juice, paprika, and dash of cayenne pepper (if using) until well-blended.
  2. Mix in the parsley and scallions. Add the fish to the breadcrumb mixture, using a fork to break it up well. With your hands, mix the ingredients together until well-combined, about 1 minute, being careful not to overwork the mixture so that it becomes too compacted and dense.
  3. Form the salmon mixture into 4 patties, pressing firmly. Coat a skillet with cooking spray and set it over medium-high heat. Cook the salmon cakes until browned on the bottom, about 5 minutes. Turn and brown on the other side, about 4 minutes, reducing the heat if necessary.
  4. For the mustard sauce, in small bowl, combine the remaining mayonnaise, yogurt, mustard and dill until well-blended. Season to taste with pepper.
  5. Serve each hot salmon cake accompanied by a dollop of the mustard sauce.


Yield: 4 servings

Nutritional Information

Amount per serving:
Calories: 249 
Total Fat: 12g
Saturated Fat: 3g 
Sodium: 740mg
Total Carbohydrates: 8g
Dietary Fiber: 1g
Protein: 26g

Recipe Source: Healthy Mind Healthy Body® e-newsletter recipe

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