Salmon Cakes

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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.

Salmon Cakes

Makes: 2 servings, 2 cakes each

Active Time:

Total Time:


  • 1 1/2 cups frozen hash brown potatoes, thawed
  • 1 7-ounce can wild salmon, (see Ingredient Note), drained, picked over and flaked
  • 1 large egg white
  • 1 tablespoon low-fat mayonnaise
  • 2 teaspoons drained capers, coarsely chopped
  • 1 scallion, trimmed and thinly sliced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon extra-virgin olive oil


  1. Preheat oven to 450°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.
  2. 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.

Tips & Notes

  • 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 (


Per serving: 311 calories; 12 g fat (2 g sat, 2 g mono); 63 mg cholesterol; 30 g carbohydrates; 24 g protein; 3 g fiber; 785 mg sodium; 598 mg potassium.

Nutrition Bonus: Vitamin C (23% daily value), Calcium (18% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 3 lean meat, 1 fat

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