Salmon Cakes with Caper Mayonnaise

Salmon Cakes with Caper Mayonnaise

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From: Diabetic Living Magazine

This 30-minute dinner recipe gives you a new way to enjoy heart-healthy salmon.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Salmon Cakes:
  • 1 egg white, beaten
  • 2 tablespoons chopped green onion
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon-style mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 14 to 16 ounces cooked salmon, flaked
  • ½ cup crushed saltine crackers with unsalted tops (about 14 crackers)
  • Nonstick cooking spray
  • Caper Mayonnaise:
  • ¼ cup light mayonnaise
  • 2 teaspoons capers, drained
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground black pepper
  • 3 to 4 teaspoons fat-free milk
  • Finely shredded lemon peel (optional)


  • Prep

  • Ready In

  1. To prepare Salmon Cakes: In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.
  2. Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.
  3. To prepare Caper Mayonnaise: In a small bowl, stir together mayonnaise, capers, lemon juice, and pepper. Stir milk to make drizzling consistency.
  4. Top each salmon cake with about 1 tablespoon mayonnaise topping. If desired, garnish with lemon peel.

Nutrition information

  • Serving size: 1 salmon cake and about 1 tablespoon mayonnaise topping
  • Per serving: 306 calories; 17 g fat(3 g sat); 1 g fiber; 11 g carbohydrates; 24 g protein; 33 mcg folate; 71 mg cholesterol; 1 g sugars; 94 IU vitamin A; 7 mg vitamin C; 24 mg calcium; 1 mg iron; 570 mg sodium; 459 mg potassium
  • Carbohydrate Servings: ½

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