Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free. Use gluten-free bread crumbs in this dish.


"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend." Zenna Schaffer, Author

The refrigerator light goes on...

Salmon cakes are the perfect recipe for a Saturday night meal or dinner party. They can be made in advance and cooked at the last minute. You can take the flavor in almost any direction: a bit of cumin and chili powder for Southwestern, some curry powder for East Indian or possibly some Cajun seasoning.



(Anything but) Basic Salmon Cakes

Servings: 2 | Serving size: 2 salmon cakes

Cooking Time: 60 Minutes (Cooking time does not include chilling time.)

This recipe can easily be multiplied. The uncooked salmon cakes do not keep well past 24 hours. Cooked salmon cakes will make great sandwiches the next day.

Serve with Plain Mashed Potatoes or Mashed Yams or Healthy French Fries or Plain Mashed Potatoes - Low Sodium Version or Cajun Yam Fries

2 quarts water
8 ounces salmon filet (skinless)
1/2 tsp Tabasco sauce or hot sauce
2 tsp Worcestershire sauce
1 Tbsp shallot (minced)
2 tsp Dijon mustard
1 large egg white
1 rib celery (diced)
1 Tbsp fresh lemon juice
1/2 tsp honey
1/8 tsp salt
fresh ground black pepper (to taste)
1/4 cup whole wheat or gluten-free breadcrumbs
1 Tbsp olive oil

Salmon Cakes with Cajun Yam Fries, recipes from Dr. Gourmet

Place the water in a large skillet over high heat. When the water boils reduce the heat to a very low simmer.

Add the salmon and poach for 8 to 12 minutes. Thinner filets will cook quicker. Remove the salmon from the pan and place on a paper towel to cool.

After the salmon is cool place in the refrigerator to chill.

Place the Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper in a large mixing bowl and whisk together. Place the mixture in the refrigerator while the salmon is chilling.

Flake the chilled salmon into the mixing bowl.

Fold together gently until well blended. Be careful to not break up the salmon too much.

Add the breadcrumbs and fold together until blended.

Form into 4 cakes and chill. This can be made up to 12 hours in advance.

When ready to cook place the breadcrumbs on a plate and place the salmon cakes on top. Pat well and turn. Pat the breadcrumbs on until well coated.

Preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 - 10 minutes.

Serve immediately.

Nutrition Facts

Serving size: 2 salmon cakes

Servings: 2

Amount Per Serving

Calories 226 Calories from Fat 71
  % Daily Value
Total Fat 7g 13%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 62mg 20%
Sodium 449mg 20%
Total Carbohydrates 11g 3%
    Dietary Fiber 1g 5%
    Sugars 3g
Protein 26g
Vitamin A 4% Vitamin C 9%
Calcium 4% Iron 9%
Vitamin K 7 mcg Potassium 756 mg
Magnesium 54 mg