Salmon Cakes

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


1-- (7.5-ounce) can salmon, drained and skin removed
1/4cup plain, dry breadcrumbs
1/2cup finely chopped red onion
2tablespoons chopped fresh dill (or 1 teaspoon dried)
1whole egg, lightly beaten
1tablespoon reduced-fat mayonnaise
2teaspoons 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).

Nutritional Info *per serving

  • Calories 290
  • Fat 11g
  • Saturated Fat 2.5g
  • Cholesterol 155mg
  • Sodium 300mg
  • Carbohydrate 16g
  • Fiber 1g
  • Protein 27g