Baked Salmon Cakes
These oven-baked salmon patties are a delightful, nutritious option that makes for an ideal festive starter! Featuring wild Alaskan salmon, vibrant peppers, tangy capers, and breadcrumbs, they are complemented by a refreshing avocado dressing.
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Ingredients
- 1/2 pound wild Alaskan salmon filet
- 3/4 cup small-diced red onion
- 1 1/2 cups small-diced celery
- 1/2 cup small-diced red bell pepper
- 1/2 cup small-diced yellow bell pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers
- 1/4 tablespoon hot sauce
- 1 1/2 tsp Old Bay seasoning
- 1 cup seasoned breadcrumbs
- 3 tablespoon light mayonnaise
- 3 tablespoon fat free Greek yogurt
- 1 tablespoon Dijon mustard
- 1 large egg
- 3 large egg whites
- Zesty avocado cilantro dressing
- olive oil cooking spray
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper
Instructions
- 1
Sprinkle salt over the salmon fillet.
- 2
Place a large skillet on medium-high heat; once it’s hot, lightly mist the surface with oil and introduce the salmon to the pan.
- 3
Sauté the salmon until it achieves a golden brown on one side, approximately 4 to 5 minutes, then flip and continue cooking for another 4 to 5 minutes or until the fish easily flakes apart. Transfer to a plate to cool, then flake the salmon into a spacious bowl.
- 4
In the same skillet, pour in the olive oil, then add the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Cook over medium-low heat until the vegetables soften, which should take about 18 to 20 minutes. Allow this mixture to cool to room temperature.
- 5
Into the bowl containing the flaked salmon, add the breadcrumbs, mayonnaise, yogurt, mustard, the cooled vegetable mixture, and the eggs. Combine all ingredients thoroughly.
- 6
Cover the mixture and refrigerate for 30 minutes, or place in the freezer for 10 minutes. This will help with shaping the cakes and reduce stickiness.
- 7
Preheat your oven to 400°F (200°C). Lightly coat a non-stick baking sheet with cooking spray.
- 8
Form the salmon mixture into 15 cakes, each being slightly less than 1/4 cup in size, and arrange them on the prepared baking sheet.
- 9
Bake the salmon cakes for 20 minutes, or until they turn golden brown and are fully cooked.