Salmon Cakes

Salmon Cakes
Contributor
Whole Foods Market

 

We love this recipe because we think it’s an easy way to serve fish to a crowd during one of your summertime gatherings. Throw together the salmon cakes the night before and reheat them quickly in the oven — or even on the grill — just before serving. 

8
Servings
131
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  extra, divided
  • 1  Pound  skinless, wild-caught salmon fillet
  • Salt and freshly ground black pepper, to taste
  • zucchini, finely grated and squeezed firmly to remove excess water
  • 1  Tablespoon  Dijon mustard
  • egg, beaten
  • 3/4  Cups  plain breadcrumbs
  • Lemon wedges, for serving

Directions

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Season the salmon all over with salt and pepper and cook, flipping once, until golden brown and just cooked through, about 7 to 8 minutes. Once cool, break into small flakes in a bowl, removing any bones. Add the zucchini, mustard, egg, and ¼  teaspoon of pepper and toss gently to combine. 

Form the salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat the remaining oil in large skillet over medium heat. Cook 1/2 the patties, flipping once, until deep golden brown and cooked through, about 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat the process with the remaining patties. Serve the salmon cakes hot, with lemon wedges on the side.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Cholesterol
45mg
15%
Carbohydrate, by difference
11g
8%
Protein
16g
35%
Vitamin A, RAE
11µg
2%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
45mg
5%
Choline, total
3mg
1%
Folate, total
21µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Niacin
5mg
36%
Phosphorus, P
165mg
24%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
122mg
8%
Water
52g
2%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.