Mini Wild Salmon Cakes

Mini Wild Salmon Cakes

Serves 8

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.

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound skinless wild-caught salmon fillet
  • Fine sea salt and ground black pepper to taste
  • 2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water
  • 1 tablespoon Dijon mustard
  • 1 egg, beaten
  • 3/4 cup plain bread crumbs
  • Lemon wedges
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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:Serving size: 2 patties, 200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 60mg cholesterol, 310mg sodium, 3g carbohydrate (1g dietary fiber, 1g sugar), 16g protein
Special Diets: 

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. See our Terms of Service.

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