Easy Salmon Cakes

Serves 4

Erinn Gregory

Erinn Gregory, RDN
Nutrition Educator
NOAH Palomino Health Center


• 1, 6-oz can of boneless, skinless Sockeye salmon.
• ¾ cup whole wheat bread crumbs.
• 1 egg.
• 2 Tbsp. celery, finely chopped.
• 1 Tbsp. Dijon mustard.
• 1 Tbsp. non-fat Greek yogurt.
• 1 tsp fresh dill, chopped.
• Zest of 1 lemon.
• 1/8 tsp salt.
• ¼ tsp black pepper.
• ¼ tsp garlic powder.
• 1 Tbsp. green onion, chopped, green parts only.
• ½ lemon, sliced in wedges.


1. In a medium sized mixing bowl, combine salmon, bread crumbs, egg, celery, mustard, yogurt, dill, lemon zest, salt, pepper, garlic powder, and green onion. Use a fork to break apart salmon and mix well.
2. Form salmon mixture into 4 cakes, roughly ½ inch thick.
3. Spray a large frying pan with non-stick cooking spray and heat over medium high heat. Add cakes and cook 2 to 3 minutes on each side.
4. Serve with lemon wedges.
5. Serve immediately.

Notes: Serve these cakes with a side salad and ½ cup brown rice for an easy, week-night dinner.

Nutrition information:Calories 260, 10g fat, 2g sat fat, 20g carbohydrates, 2g fiber, 580mg sodium, 20g protein