Salmon Cake over Mixed Greens

Salmon Cake over Mixed Greens
Recipe Type: Lunch
Cuisine: Seafood, Gluten
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 14-oz can pink salmon (wild is preferred)
  • 1/4 cup diced red onion
  • 1 egg, beaten
  • 1 Tbsp dijon mustard
  • 1/4 c panko breadcrumbs (or crushed saltine crackers)
  • 1 tsp 30% reduced sodium Old Bay seasoning
  • 1/2 tsp garlic powder
  • juice and zest of 1 lemon
  • 1/4 cup or more chopped Italian parsley or cilantro (optional)
  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with foil and spray well with cooking spray.
  3. Place salmon in a medium mixing bowl and separate with a fork.
  4. Remove all large bones and skin (small bones are fine).
  5. Add diced onion, egg, breadcrumbs, old bay, garlic powder, lemon juice and zest, and chopped parsley (if using).
  6. Combine well with a fork.
  7. Using your hands, form into 6 patties like you would hamburger.
  8. Place on foil-lined baking sheet and bake in oven 8 minutes on each side, or until golden brown, flipping cakes halfway through cooking time.
  9. Serve over mixed greens salad with reduced fat dressing.
Serving size: 1 cake; 2-3 cups salad greens; 1 Tbsp low-fat dressing Calories: 121 cal Fat: 6g Carbohydrates: 3g Sugar: 1g Sodium: 366mg Fiber: 0g Protein: 14g
2 Protein 2 Vegetable 1 Healthy Fat[br][br]*Exchange and nutrition information provided include addition of salad greens and salad dressing[br][br]Note: Extra cooked salmon cakes can be frozen and easily reheated in the oven for enjoying later.