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. 

Ready in
1 h, 15 m
8
Servings
176
Calories Per Serving
Deliver Ingredients
Makes
16 salmon cakes

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.

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.

Nutritional Facts

Total Fat
9g
14%
Sugar
2g
N/A
Saturated Fat
2g
10%
Cholesterol
51mg
17%
Protein
14g
29%
Carbs
9g
3%
Vitamin A
14µg
2%
Vitamin B12
2µg
32%
Vitamin B6
0.5mg
23.2%
Vitamin C
11mg
18%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
11%
Vitamin K
4µg
5%
Calcium
37mg
4%
Fiber
1g
4%
Folate (food)
32µg
N/A
Folate equivalent (total)
46µg
11%
Folic acid
8µg
N/A
Iron
1mg
6%
Magnesium
31mg
8%
Monounsaturated
2g
N/A
Niacin (B3)
6mg
29%
Phosphorus
185mg
26%
Polyunsaturated
3g
N/A
Potassium
369mg
11%
Riboflavin (B2)
0.2mg
11.8%
Sodium
287mg
12%
Thiamin (B1)
0.2mg
16.2%
Zinc
0.6mg
4%