Easy Salmon Cakes

Easy Salmon Cakes

4.3 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 352.7
  • Total Fat: 20.4 g
  • Cholesterol: 119.1 mg
  • Sodium: 1,045.4 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 18.3 g

View full nutritional breakdown of Easy Salmon Cakes calories by ingredient


Introduction

From the back of the pouch of Chicken of the Sea salmon. I omitted red pepper, substituted coconut oil for butter, and cut down on amount of breadcrumbs and fat used. From the back of the pouch of Chicken of the Sea salmon. I omitted red pepper, substituted coconut oil for butter, and cut down on amount of breadcrumbs and fat used.
Number of Servings: 2

Ingredients

    1/4 c. finely chopped onion
    1/4 c. Miracle Whip Light
    1 Tablespoon freshly squeezed lemon juice
    1/4 tsp. seasoned salt
    1/2 tsp. garlic powder
    dash cayenne pepper
    1 (6 oz.) pouch Chicken of the Sea Premium Skinless and Boneless Pink Salmon Pouch
    1 large egg, beaten
    3/4 c. seasoned breadcrumbs
    2-3 T. coconut oil

Directions

In bowl, combine first 6 ingredients. Stir in salmon, beaten egg, and 1/3 cup breadcrumbs (mixture may be sticky). Divide and form into 5 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2" thick. In skillet, heat coconut oil over medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes 2 1/2 servings. (I saved the half-serving for a light supper).

Number of Servings: 2.5

Recipe submitted by SparkPeople user HARMONY91.

TAGS:  Fish | Lunch | Fish Lunch |

Member Ratings For This Recipe


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    Incredible!
    Delicious! - 12/3/16


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    Good
    Extremely tasty and filling, although they fell apart as soon as they hit the pan pretty much! Might be because I had to substitute Miracle Whip Light as it's not available at our local shop. - 6/5/11


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    Very Good
    It was good and moist; will make again. I used leftover grilled salmon and fat-free Miracle Whip. Also had to substitute crushed salad croutons for seasoned breadcrumbs. Instead of coconut oil, I used olive oil. - 4/18/11


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    Incredible!
    Easy and tasty! - 3/20/11


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    Very Good
    My family loves these, we've been making them for the last couple of years. I love them with a side of a green veggie. We usually use olive oil to cook them, but coconut oil is an innovative substitute. - 7/13/10