These baked salmon cakes are so easy to make and such a great appetizer for gatherings or holidays.
ingredients
• 1/2 lb Alaskan salmon filet, wild
• 1 1/2 cups Celery, small
• 1/4 cup flat-leaf parsley, fresh
• 1/2 cup Red bell pepper, small
• 3/4 cup Red onion, small
• 1/2 cup yellow bell pepper, small
• 1 Egg, large
• 3 Egg whites, large
• 1 tbsp capers
• 1 tbsp Dijon mustard
• 1/4 tbsp hot sauce
• 3 tbsp Mayonnaise, light
• 1 Zesty avocado cilantro dressing
• 1 Kosher salt and freshly ground
• 1 1/2 tsp Old bay seasoning
• 1 tbsp olive oil
• 1 Olive oil cooking spray
• 1 cup Breadcrumbs, seasoned
• 3 tbsp Greek yogurt, fat free
How To Make Baked Salmon Cakes Recipes
To make baked salmon cakes using the provided recipe, follow these simple steps:
Step 1. Preheat your oven: Set the oven to 400F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Step 2. Cook the vegetables: Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes. Allow the cooked vegetables to cool.
Step 3. Prepare the salmon mixture: To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well then refrigerate 30 minutes to chill, or freeze 10 minutes, this will make it easier to form the patties.
Shape the salmon cakes: Use your hands to form 15 equal-sized patties from the mixture, making each patty about 1/4 cup each.
Step 4. Arrange the patties: Place the salmon cakes on the lined baking sheet and lightly spray the tops with cooking spray.
Bake the salmon cakes: Place the baking sheet in the preheated oven and bake the salmon cakes for 20 minutes, or until they turn golden and are cooked through.
Serve and enjoy!
Tags:
Cakes