Salmon Cakes

PACKED WITH PROTEIN & VEGGIES! Here’s the deal. Our youngest son is the one who gives us the hardest time about incorporating new foods in his diet. Usually he is trying to make some kind of deal for dinner but one bite & he was asking for MORE!!!  Hope you enjoy!

Makes: 8 servings

  • 4 5 oz. cans of skinless/boneless salmon
  • 1 1/2 cups Italian panko crumbs
  • 1 medium sweet onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 1/2 medium orange bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 1/2 teaspoons of mustard
  • 1 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 3 tablespoons parsley
  • 2 eggs
  • 2 tablespoons extra virgin olive oil or coconut oil
  • salt and pepper


Heat 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat. Add onion, garlic, bell peppers; cook, stirring, until softened, about 3-5 minutes. Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork. Add eggs and mustard; mix well. Add the onion mixture, panko crumbs, salt and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide. Place patties on cookie sheet and place in refrigerator and allow to chill about 1 hour before sauteing them.

Heat remaining oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 5-8 minutes per side. Repeat with the remaining patties. Serve salmon cakes with herb sauce (recipe below).

Nutritional Facts:
136 | Fat: 8g | Fiber: 1g | Carbs: 9g | Protein: 9g | Sugar: 1g


To make Herb Sauce:
Makes: 8 servings

  • 1/4 cup light olive oil mayonnaise
  • 1/4 cup of light sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons of parsley, cilantro, or dill
  • salt and pepper


Mix all ingredients. Chill. Serve with salmon cakes.


Nutritional Facts:
28 | Fat: 2g | Fiber: 0g | Carbs: 1g | Protein: 1g | Sugar: >1g


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