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Salmon Cakes

Ty these salmon loaves on a whole wheat bun, over a bed of lettuce, or just by themselves!

Recipe Source: teamnutrition.usda.gov


  • 1 cup cooked salmon, skinless, boneless (fresh, frozen, or canned – drained and flaked)
  • 1 egg, large, slightly beaten
  • 1/4 cup fresh chopped onion
  • 1/4 cup tomatoes (fresh or canned low sodium/ no added salt)
  • 3 Tablespoons fresh cilantro
  • 1/2 cup whole-wheat breadcrumbs
  • 1 Teaspoon of onion, dried, minced
  • 1 Tablespoon lemon pepper seasoning

Optional Ingredients:

  • 2 cups of salad greens
  • 1/4 cup red peppers,
  • 1/2 cup of beets (fresh or canned)
  • Whole wheat buns or whole grain flat bread
  • Guacamole


  1. Wash hands.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, break salmon apart with a fork.
  4. Add egg, tomatoes, onions, cilantro, bread crumbs and rest of the spices and mix together.
  5. Divide salmon mixture into 3 even portions (about 3 oz each).
  6. Shape each portion into a salmon cake/loaf and place on a baking sheet.
  7. Bake for 15 minutes

Optional Serving Choices:

  1. Serve one salmon cake as part of a salad with lettuce, tomatoes, cucumbers and sliced beets.
  2. Serve salmon cake as a burger using whole wheat buns. Add one salmon cake, lettuce, cucumbers, beets and guacamole.
Serving Size: 1 cake
Total Fat3 g
Saturated Fat1 g
Cholesterol51 mg
Sodium197 mg
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars1 g
Added Sugars included0 g
Protein11 g
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