Baked Salmon Cakes No Flipping Recette

Say goodbye to greasy frying and hello to these incredibly easy and healthy baked salmon cakes! This recipe uses canned salmon (always a pantry staple!), requires no flipping, and bakes to perfection in a muffin tin. A Taste of Home favorite (Healthy Cooking Feb/Mar 2010, p. 53), these delicious cakes are a simple, budget-friendly weeknight meal. Serve with steamed veggies and rice for a complete and satisfying dinner. Makes 8 servings (2 cakes per serving).

Préparation 15 min

Cuisson 35 min

Calories 384.2 kcal

Protéines 72g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Salmon Cakes No Flipping

1 (14.75 ounce) can salmon, drained
1 cup soft whole wheat bread crumbs (made from 2 slices whole wheat bread)
Sweet Red Pepper (not found in recipe)
Egg Substitute (not found in recipe)
Green Onions (not found in recipe)
1/4 cup chopped celery
Fresh Cilantro (not found in recipe)
3/4 cup mayonnaise (recipe does not specify fat-free)
3 tablespoons lemon juice
Garlic Clove (not found in recipe)
Hot Pepper Sauce (not found in recipe)
Capers (not found in recipe)
2 teaspoons dried dill (or dill weed)
1/4 cup finely chopped red onion
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
Cooking spray

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Comment préparer Baked Salmon Cakes No Flipping

Preheat oven to 425°F (220°C).
In a large bowl, combine 1 (14.75 ounce) can salmon (drained), 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup chopped celery, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup chopped fresh parsley, and 1 cup soft bread crumbs (see step 3).
To make soft bread crumbs: Pulse 2 slices of whole wheat bread in a food processor until you have 1 cup of soft crumbs.
Coat eight muffin cups with cooking spray.
Using a cookie scoop or spoon, place about 1/3 cup of the salmon mixture into each muffin cup.
Bake for 15-20 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
While the cakes are baking, whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon dill for the sauce.
Serve the salmon cakes warm with the lemon-dill sauce, steamed vegetables, and rice.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

31g

Fat

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Salmon Recipes American Healthy Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Baked Salmon Cakes No Flipping ?

Baked Salmon Cakes No Flipping prend environ 50 minutes du début à la fin — environ 15 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient Baked Salmon Cakes No Flipping ?

Baked Salmon Cakes No Flipping contient environ 384.2 calories par portion, avec environ 72 g de protéines, 13 g de glucides et 12 g de lipides.

De quels ingrédients ai-je besoin pour Baked Salmon Cakes No Flipping ?

Les principaux ingrédients de Baked Salmon Cakes No Flipping sont Salmon, Whole Wheat Bread Crumbs, Sweet Red Pepper, Egg Substitute, Green Onions, Celery. Consultez la liste complète avec les quantités ci-dessus.