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Baked Salmon Cakes
Course:
Main Dish
Cuisine:
American, Oven Baked
Servings:
6
servings
Calories:
201
kcal
Author:
Steph Wagner
Ingredients
1/2
lb
salmon fillet, fresh or frozen (thawed)
1
tsp
each salt and pepper
3/4
cup
red onion, diced
1
small
yellow pepper
1 1/2
tsp
fish seasoning
ex: Old Bay®
1/2
cup
grated parmesan cheese
3
tbsp
plain 0% fat Greek yogurt
1
tsp
dijon mustard
1
large
egg, beaten
Instructions
Season salmon with salt and pepper. Heat a large saute pan to medium-high heat and cook salmon four minutes on each side. Let cool.
Add onion and bell peppers to the skillet and cook until translucent. Add fish seasoning and let cool. Preheat oven to 400F.
Flake the salmon into a large bowl. Add parmesan cheese, Greek yogurt, mustard and egg.
Add the vegetable mixture and mix well.
Spray a non-stick baking sheet with cooking spray or use baking stone.
Shape the batter into 12 cakes and place on sheet. Bake 10-12 minutes per side.
Nutrition
Serving:
2
salmon cakes
|
Calories:
201
kcal
|
Carbohydrates:
5
g
|
Protein:
23
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
59
mg
|
Sodium:
557
mg
|
Potassium:
278
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
171
IU
|
Vitamin C:
24
mg
|
Calcium:
122
mg
|
Iron:
1
mg