Easy Herbed Salmon Cakes

Easy Herbed Salmon Cakes

Easy Herbed Salmon Cakes

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  • Each serving
  • 350cal
  • 12g fat (3.5g sat)
  • 125mg chol
  • 250mg sodium
  • 26g carb
  • 2g fiber
  • 3g sugars
  • 33g protein


  • 1 pound cooked salmon, chilled and flaked
  • 1/4 cup finely diced onions or shallots
  • 1/4 cup finely diced bell peppers
  • 1/4 cup finely diced carrots
  • 1/4 cup chopped fresh herbs or 1 1/2 teaspoons dried herbs (parsley, thyme, green onion), divided
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon Dijon mustard
  • 1 egg
  • Salt and pepper, to taste
  • 1 cup plus 3 tablespoons breadcrumbs, divided
  • 1/4 cup sour cream
  • High-heat oil or cooking spray (optional)


In a large bowl, combine salmon, onions or shallots, peppers, carrots, 3 tablespoons fresh or 1 teaspoon dried herbs, mayonnaise, lemon juice, lemon zest, mustard, egg, salt, pepper and 3 tablespoons breadcrumbs. Gently form into 8 patties; refrigerate or freeze until just firm.

Meanwhile, combine sour cream, remaining herbs, salt and pepper in a small bowl to form a sauce.

Put remaining breadcrumbs in a shallow dish. Press salmon cakes into crumbs to coat both sides.

To fry cakes: Heat oil in a large sauté pan over medium-high heat. Add salmon cakes and cook until golden brown and heated through, 3 to 5 minutes per side.

To bake cakes: Preheat oven to 400° F. Spray with cooking spray and bake on a parchment-lined baking sheet for 5 minutes. Flip cakes over and continue to bake until heated through, about 5 minutes more. Broil for an additional 2 minutes for a crunchy crust.

Serve salmon cakes with a dollop of herbed sour cream.

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