Salmon Cakes

Salmon Cakes
  • 1 large egg
  • 1 (15-ounce) can salmon drained (wild-caught if possible)
  • 1/2 cup Italian seasoned dry whole wheat bread crumbs
  • 1/4 cup nonfat plain Greek yogurt or sour cream
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons finely chopped fresh parsley plus additional for serving
  • 1–2 tablespoons extra-virgin olive oil for cooking the patties

For serving:

  • Greek yogurt
  • Lemon wedges

In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne. With a fork, lightly mix to combine, breaking apart the salmon fully. Gently stir in the parsley.

Scoop 1/3 cup of mixture and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate. In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat. Brown the patties on both sides, until the outsides are golden brown and the patties are cooked through, about 5 to 6 minutes. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley.

TO FREEZE: Cooked salmon patties can be frozen for up to 3 weeks. Let thaw in the refrigerator, then reheat on the stovetop as directed above.

Nutritional Information: 89 Calories, 8g Carbohydrates, 3g Protein, 5g Fat, 28mg Cholesterol, 1g Fiber