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5
from 1 vote
Baked Salmon Cakes
Light and delicious salmon cakes can be made in less than 30 minutes using canned salmon and just a few other simple ingredients.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Course:
Main Course
Cuisine:
American, Seafood
Keyword:
baked salmon cakes, salmon cakes
Servings:
8
servings
Calories:
183
kcal
Author:
Nikki Gladd
Ingredients
12
oz.
canned salmon
(two 6 oz. cans)
2
large
eggs
½
cup
bread crumbs
⅓
cup
milk
1
medium
zucchini
, shredded
2
teaspoon
curry powder
Optional Avocado Cream Sauce:
1
medium
avocado
, peeled and pitted
½
cup
sour cream
2
tablespoon
fresh lime juice
(1 lime)
1
teaspoon
worcestershire sauce
dash of hot sauce
¼
teaspoon
salt
Instructions
Preheat oven to 350°F. Lightly grease 8 muffin cups.
In a large bowl, combine salmon, eggs, bread crumbs, milk, zucchini and curry powder. Divide evenly into 8 muffins cups, stuffing each one full.
Bake 25 minutes. Remove from oven and serve immediately alone, over top a salad or with optional avocado cream sauce (instructions below).
Optional Avocado Cream Sauce:
Combine all sauce ingredients in a blender and puree until smooth. Serve as a sauce with the salmon cakes.
Notes
Nutrition information is an estimate only.
Nutrition
Serving:
1
cake
|
Calories:
183
kcal
|
Carbohydrates:
10
g
|
Protein:
14
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
91
mg
|
Sodium:
324
mg
|
Potassium:
410
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
297
IU
|
Vitamin C:
8
mg
|
Calcium:
177
mg
|
Iron:
1
mg