Nutrition Facts

Serving Size½ of recipe
Total Fat18 g
Saturated Fat4.5 g
Sodium451 mg
Total Carbohydrate24 g
Dietary Fiber1 g
Protein23.5 g

Servings and Times


Ingredients and Preparation

Wild salmon, drained1 (6-ounce) can
Large egg, beaten1
Celery stalk , finely diced½
Fresh chives, chopped2 + 1 tablespoons
Fresh parsley, chopped1 tablespoon
Plain bread crumbs1/2 cup
Freshly ground pepper to taste
Olive oil1 teaspoon
Lemon, cut into wedges½ + juice of ¼ lemon
Light mayonnaise2 tablespoons
Reduced-fat sour cream2 tablespoons
  1. Directions
  2. Preheat oven to 450˚F.
  3. In a medium bowl, flake salmon with a fork. Add egg, celery, 2 tablespoons chives, parsley, breadcrumbs, and pepper, and mix well. Use hands to form into 4 small patties.
  4. Heat olive oil in a nonstick skillet and add salmon cakes. Cook over medium-high heat for 2-3 minutes on each side, until lightly browned.
  5. Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.
  6. Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.
  7. Serve salmon cakes with sauce and lemon wedges.