I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A friend of mine found these on the Taste of Home website (published in Healthy Cooking February/March 2010, p53), and sent them to me after she raved about them. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins.
My Private Note
Units: US | Metric
- 1 (14 3/4 ounce) can salmon, drained, bones and skin removed
- 1 1/2 cups whole wheat bread crumbs, soft
- 1/2 cup sweet red pepper, finely chopped
- 1/2 cup egg substitute
- 3 green onions, thinly sliced
- 1/4 cup celery, finely chopped
- 1/4 cup fresh cilantro, minced
- 3 tablespoons fat-free mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/8-1/4 teaspoon hot pepper sauce
- 1In a large bowl, combine the first 11 ingredients. To make the soft bread crumbs: put pieces of whole wheat bread in a food processor and pulse.
- 2Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. I use a scooper for quick and easy prep.
- 3Bake at 425° for 15-20 minutes or until a meat thermometer reads 160°.
- 4Meanwhile, combine the sauce ingredients and set aside. Serve with salmon.
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Nutritional Facts for Baked Salmon Cakes: No Flipping!!!
Serving Size: 1 (281 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 384.1
- Calories from Fat 72
- Total Fat 8.1 g
- Saturated Fat 1.6 g
- Cholesterol 50.0 mg
- Sodium 707.5 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 7.0 g
- Sugars 7.9 g
- Protein 36.0 g