Salmon Cakes

  • Yield 2 servings
  • Prep 10 mins
  • Cook 10 mins

This recipe, using canned salmon, is quick and easy, with ingredients that can be kept on hand for preparation on busy days.


1 -- (7.5-ounce) can salmon, drained and skin removed
1/4 cup plain, dry breadcrumbs
1/2 cup finely chopped red onion
2 tablespoons chopped fresh dill (or 1 teaspoon dried)
1 whole egg, lightly beaten
1 tablespoon reduced-fat mayonnaise
2 teaspoons horseradish (may substitute with chili sauce)
-- Nonstick cooking spray


  1. Mix all ingredients together in medium bowl. Form into 4 patties equal size patties.
  2. Coat medium nonstick pan with vegetable oil spray; heat over medium-high heat. Cook salmon cakes on both sides until golden brown.
Tip: This is an easy and inexpensive way to reel in omega-3s, fish fat with anti-inflammatory properties (that may also help fight heart disease).
Recipe by Robin Thomas. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).



Get every new post delivered to your Inbox.

Join 261 other followers