Lightened Up Salmon Cakes

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 1/2 tablespoons olive oil
1/2 onion, finely chopped
1 small large or 2 celery stalks, finely diced
2 tablespoons chopped fresh parsley
4 egg whites, whisked
1 1/2 teaspoons Dijon mustard
1 garlic clove, pressed, or finely chopped
1/2 Lemon
2 tablespoons dill
3 tablespoons chives


Heat 1/2 tablespoon olive oil in large pan over medium-high heat. Add onions, celery, salt and pepper. Cook for about 5 minutes, or until softened.
Place salmon in a medium bowl and flake with a fork. Add egg, mustard and 1 tablespoon olive oil in a large bowl; mix well.
Add onion mixture, bread crumbs, salt, pepper, red pepper flakes and parsley, stir to combine.
Heat large non-stick pan over medium heat, mist with cooking spray.
Meanwhile shape a palm full of the mixture into a patty and place in heated pan. Cook patties for about 3 minutes on each side, or until they are golden brown.
For the Herb Sauce, combine mayonnaise, yogurt, sour cream, garlic, lemon juice, dill, chives, salt and pepper in a small bowl and mix well.




This is one of my go-to meals for when I want to make something easy, light and healthy. It is perfect. Canned salmon provides an easy (and cheap) alternative to cooking your own salmon. There is also something fun and creative about putting together patties. I love making all kind of patties: chicken, beef, lamb, salmon, whatever it may be. It is an easy way to knock some flavor into the meat. I also like to get creative and throw in all kinds of vegetables to mix it up a bit. So have it, if you want to throw in some carrots, bell peppers, etc. go ahead, have fun!

I serve these salmon patties on a fresh salad with tomatoes, cucumbers, green onions and avocados, with some crispy roasted potatoes on the side. The dish is topped with my favorite creamy herb sauce, it makes a perfect dressing and a great dipping sauce for the potatoes. It is actually my “lighter” and kicked up version of my tzatziki recipe that I love oh so much.





Sunday, January 10, 2010 - 9:28pm


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