Baked Salmon Cakes No Flipping Recipes

BAKED SALMON CAKES

Baked Salmon Cakes image

Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. -Nikki Haddad, Germantown, Maryland

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups soft whole wheat bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup finely chopped celery
1/4 cup minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8 to 1/4 teaspoon hot pepper sauce
SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
Dash lemon juice

Steps:

In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 914mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

BAKED SALMON PATTIES

Baked Salmon Patties image

Make and share this Baked Salmon Patties recipe from Food.com.

Provided by tlb19842006

Categories Lunch/Snacks

Time 1h

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

3 (14 3/4 ounce) cans pink salmon
4 large eggs
1 large cups seasoned bread crumbs
1/2 large onion, chopped
1 teaspoon lemon juice
pepper & season salt (optional)

Steps:

Pre-heat oven to 350'. Drain juice out of canned salmon. Make sure all off the bones are removed. Go ahead & crumble the salmon up. Add eggs, bread crumbs, onions * lemon juice. Add seasoning to taste. I like to use pepper & season salt. I sometimes use garlic salt & garlic pepper since I love garlic so much. Then just make your patties & place on pan. Place in oven for about 45 minute or until golden brown. Enjoy.
Note: You can flip salmon patties to brown on both sides.

Nutrition Facts : Calories 119.6, Fat 4.2, SaturatedFat 0.9, Cholesterol 100.2, Sodium 75.3, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 18.5

SUPER EASY SALMON CAKES

Super Easy Salmon Cakes image

This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.

Provided by Marianna

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (7 ounce) can salmon, drained and flaked
1 egg, beaten
1 tablespoon olive oil
2 green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 25.5 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 2.2 g, Sodium 570.4 mg, Sugar 0.4 g

PAN-FRIED SALMON CAKES

Pan-Fried Salmon Cakes image

If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!

Provided by Bibi

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 ½ teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
¼ cup minced red bell pepper
2 tablespoons minced onion
2 tablespoons minced fresh parsley
2 cups cooked salmon, flaked
¾ cup crushed saltine crackers, divided, or as needed
3 tablespoons olive oil
2 tablespoons butter

Steps:

Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 12 g, Cholesterol 130.2 mg, Fat 30.2 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 8.1 g, Sodium 681.2 mg, Sugar 1 g

BAKED SALMON CAKES: NO FLIPPING!!!

Baked Salmon Cakes: No Flipping!!! image

I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A friend of mine found these on the Taste of Home website (published in Healthy Cooking February/March 2010, p53), and sent them to me after she raved about them. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins.

Provided by CookingBlues

Categories Lunch/Snacks

Time 35m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 (14 3/4 ounce) can salmon, drained, bones and skin removed
1 1/2 cups whole wheat bread crumbs, soft
1/2 cup sweet red pepper, finely chopped
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup celery, finely chopped
1/4 cup fresh cilantro, minced
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8-1/4 teaspoon hot pepper sauce
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained and chopped
1/4 teaspoon dill weed, fresh
1 dash lemon juice

Steps:

In a large bowl, combine the first 11 ingredients. To make the soft bread crumbs: put pieces of whole wheat bread in a food processor and pulse.
Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. I use a scooper for quick and easy prep.
Bake at 425° for 15-20 minutes or until a meat thermometer reads 160°.
Meanwhile, combine the sauce ingredients and set aside. Serve with salmon.

Nutrition Facts : Calories 384.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 50.1, Sodium 707.6, Carbohydrate 41, Fiber 7, Sugar 8, Protein 36

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