Diabetes Forecast

Salmon Cakes

Per Serving

Salmon Cakes

Makes: 5
Serving Size: 1 patty (3 x 1 inch, 3 oz.)
Calories 200
Fat 11 g
Saturated Fat 1.5 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 1 g
Sugars 1 g
Cholesterol 55 mg
Sodium 150 mg (without added salt)
Protein 18 g
Choices: Carbohydrate 0.5, Lean meat 3, Fat 1
  • Makes: 5
  • Serving Size: 1 patty (3 x 1 inch, 3 oz.)
  • Preparation Time: 25 minutes
  • Cooking Time: 10 minutes


3/4 lb. cooked Perfect Roast Salmon
2 tsp. canola oil (divided use)
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup panko bread crumbs
2 Tbsp. minced scallions
1 Tbsp. reduced-fat mayonnaise
1 Tbsp. Dijon mustard
Salt and freshly ground black pepper to taste


  1. Flake the cooked salmon into a bowl.
  2. Heat 1 tsp. of the canola oil in a large skillet over medium heat. Add the onion and celery, and sauté for 3 to 4 minutes. Add the mixture to the salmon. Add in the bread crumbs, scallions, mayonnaise, mustard, salt, and pepper, and mix well. Using about 1/3 cup of the mixture per serving, form into patties. Add the cakes to a plate, and set aside in the refrigerator, uncovered, for 10 to 20 minutes.
  3. Coat a skillet with cooking spray, and bring to medium-high heat. Add the remaining 1 tsp. of canola oil, and sauté the salmon cakes for 5 minutes per side, flipping gently, until well browned. The cakes should be crispy on the outside and tender and flaky on the inside.

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