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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.
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.

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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  • 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