Salmon Cakes Two Ways

I prefer to cook with fresh salmon, but these  cakes you make with canned salmon are pretty good and the ingredients I always have on hand.   Besides that, they are both  Weight Watcher’s recipes. See also Spicy Salmon Cakes – a favorite!

Salmon Cakes WW

  • 1 (14-3/4 oz.) can red salmon, drained
  • 6 tbsp. mayonnaise
  • 1 celery stalk, finely chopped
  • 3 tbsp. onion, minced
  • dill (to taste)
  • 3 tbsp. bread crumbs + 1/4 cup
  • 2 tsp. canola oil (I do not use – the nonstick skillet cooks great without the extra fat)

Mash the salmon and the bones with a fork in a bowl; pick off the dark, fatty parts first.  Add the mayonnaise, celery, 3 tbsp. bread crumbs, onion and dill.  Shape into 4 patties, cover and refrigerate for at least 1 hour.

Place the remaining 1/4 cup bread crumbs on a sheet of wax paper.  Cover both patties with the bread crumbs.  Heat the oil (if you are using) in a nonstick skillet; then add the salmon patties.   Cook until crisp and golden, about 5 minutes per side.

Serve with Tartar Sauces, Herb Buttered Peas and Refrigerator Dinner Rolls.  Oh, and a nice bottle of Pinot Grigio!

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/07/salmon-cakes/  

Salmon Cakes with Red Pepper Sauce WW

  • 1  (14-1/2 oz.) can red salmon, drained, skin and larger bones discarded (I always mash the salmon with a fork to break down the bones)
  • 1/2 cup plain dried bread crumbs
  • 2 scallions, sliced
  • 1/4  cup plain fat-free Greek yogurt
  • 1 large egg, lightly beaten
  • 2 tbsp. fresh parsley, minced
  • 1 tsp. lemon zest, minced
  • 1/4 tsp. black pepper
  • 2 tsp. olive oil (I used a nonstick spray)

Combine the above ingredients and mix with a fork.  Form into 4 cakes.  Heat a nonstick skillet and swirl in the oil (or you can spray the skillet with a nonstick spray and save points).  Cook the cakes until browned and heated through a few minutes per side.

Sauce:

  • 3 tbsp. plain fat-free Greek yogurt
  • 1 (5 oz.) jar roasted red bell peppers
  • 2 tsp. fresh lemon juice (start with 1 tsp.)
  • salt and pepper to taste

Combine all of the ingredients in a blender and puree.  Serve with the salmon cakes.

Weight Watchers PointsPlus value of 6; 1 cake with 2 tbsp. sauce

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/07/salmon-cakes/  

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