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Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with lemon juice on top.

Source: EatingWell Magazine, September/October 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped. Transfer to a large bowl. Stir in lemon zest, salt and pepper.

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  • Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.) Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.

Tips

Make Ahead Tip: Prepare through Step 3, cool completely, then wrap airtight and freeze for up to 3 months. Reheat at 450°F for 20 minutes or wrap in a paper towel and microwave for 2 to 3 minutes.

Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.

Keep It Warm: If you need to cook in batches, keep your first batch warm by tenting it loosely with foil. Tenting lets steam escape, preventing sogginess while keeping food warm.

Nutrition Facts

1 salmon cake
214 calories; protein 28.6g; carbohydrates 1.7g; dietary fiber 0.5g; sugars 0.3g; fat 9.5g; saturated fat 1.8g; cholesterol 66.3mg; vitamin a iu 300.9IU; vitamin c 6.2mg; folate 21.1mcg; calcium 66.4mg; iron 0.9mg; magnesium 42mg; potassium 550.7mg; sodium 339.5mg; thiamin 0.1mg.

4 lean meat, 1/2 fat

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