3.75
4 ratings

Salmon Cakes

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. 

Ready in
1 h, 15 m
8
Servings
176
Calories Per Serving

Ingredients

  • 3 Tablespoons extra, divided
  • 1 Pound skinless, wild-caught salmon fillet
  • Salt and freshly ground black pepper, to taste
  • 2 zucchini, finely grated and squeezed firmly to remove excess water
  • 1 Tablespoon Dijon mustard
  • 1 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
Servings8
Calories Per Serving176
Total Fat9g14%
Sugar2gN/A
Saturated2g10%
Cholesterol51mg17%
Protein14g29%
Carbs9g3%
Vitamin A14µg2%
Vitamin B122µg32%
Vitamin B60.5mg23.2%
Vitamin C11mg18%
Vitamin D0.1µgN/A
Vitamin E2mg11%
Vitamin K4µg5%
Calcium37mg4%
Fiber1g4%
Folate (food)32µgN/A
Folate equivalent (total)46µg11%
Folic acid8µgN/A
Iron1mg6%
Magnesium31mg8%
Monounsaturated2gN/A
Niacin (B3)6mg29%
Phosphorus185mg26%
Polyunsaturated3gN/A
Potassium369mg11%
Riboflavin (B2)0.2mg11.8%
Sodium287mg12%
Thiamin (B1)0.2mg16.2%
Zinc0.6mg4%