We combine convenient, omega-3-rich canned salmon with frozen hash browns, chopped capers, scallions and just enough egg white and low-fat mayo to make healthy, delicious salmon cakes. We pan-fry them on one side in a small amount of oil, flip them and then finish in a hot oven. The result is light and crispy.

EatingWell Test Kitchen


Recipe Summary

30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.

  • Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.


Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Nutrition Facts

323 calories; protein 24.3g 49% DV; carbohydrates 30.5g 10% DV; dietary fiber 2.5g 10% DV; sugars 0.6g; fat 12.6g 19% DV; saturated fat 2.4g 12% DV; cholesterol 64.9mg 22% DV; vitamin a iu 95.5IU 2% DV; vitamin c 14.4mg 24% DV; folate 12.9mcg 3% DV; calcium 182.8mg 18% DV; iron 2.3mg 13% DV; magnesium 22mg 8% DV; potassium 501.3mg 14% DV; sodium 762.3mg 31% DV; thiamin 0.2mg 16% DV.