Mini Wild Salmon Cakes
Serves 8
Time 25 min
These Dijon mustard-spiked salmon cakes are a great light dinner with a big green salad and can be made into smaller patties for the perfect one-bite appetizer.
Special Diets:
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound skinless wild-caught salmon fillet
- 1/4 teaspoon fine sea salt
- 2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 3/4 cup dry bread crumbs
- Lemon wedges
- 1/8 teaspoon ground black pepper
Method
Heat 2 teaspoons oil in a large skillet over medium-high heat.
Season salmon all over with salt and pepper then cook, flipping once, until golden brown and just cooked through, 7 to 8 minutes.
Once cool, break into small flakes in a bowl, removing any bones.
Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine.
Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs.
Heat remaining oil in large skillet over medium heat.
Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total.
Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties.
Serve salmon cakes hot, with lemon wedges on the side.
Nutritional Info:
Per serving: 2 patties, 200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 60mg cholesterol, 310mg sodium, 3g carbohydrates (1g dietary fiber, 1g sugar), 16g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound skinless wild-caught salmon fillet
- 1/4 teaspoon fine sea salt
- 2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 3/4 cup dry bread crumbs
- Lemon wedges
- 1/8 teaspoon ground black pepper