Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT 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. Use gluten-free bread crumbs in this dish.


"Ask not what you can do for your country. Ask what's for lunch."
-Molly Wizenberg, Author

The refrigerator light goes on...

These salmon cakes make a great meal by themselves with vegetable or salad on the side. They have a great creamy and rich salmon flavor that is complemented by the toasting of the pecans crust. Kids who think they don't like fish may find they like these!


Pecan Crusted Salmon Cakes

Servings: 2 | Serving size: 2 salmon cakes

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes good leftovers for sandwiches.

Serve with Herbed Zucchini or Roasted Cauliflower or Roasted Parsnips and Carrots

4 cups water
6 ounces skinless salmon
2 large egg whites
1/8 tsp salt
fresh ground black pepper (to taste)
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
2 medium green onions (thinly sliced crosswise)
1 large rib celery (finely diced)
1/2 medium green bell pepper (finely diced)
1/4 cup whole wheat or gluten-free bread crumbs
1/2 cup pecans (finely chopped)
2 tsp olive oil

Pecan Crusted Salmon Cakes
Place the water in a medium skillet over medium high heat.

When the water is almost boiling, add the salmon. Reduce heat to a shiver.

Poach for 8 to 10 minutes or until the flesh of the salmon is firm.

Remove to a paper towel and let cool.

Place the egg whites, salt, pepper, mustard, and Worcestershire sauce in a bowl and whisk until well blended.

Flake the salmon into small pieces about 1/2 inches long into the bowl.

Add the green onions, celery, peppers, and bread crumbs.

Fold together until well blended.

Pat into 4 disks.

Pat the chopped pecans on each side of the salmon cakes.

Place a large non-stick skillet or griddle over high heat (or an electric griddle on high).

When the griddle is hot, add 1 teaspoon of the oil and spread evenly.

Add the salmon cakes and reduce the heat to medium high.

Cook for about 8 minutes. Add the other teaspoon of olive oil, then turn the cakes over.

Cook for another 8 to 10 minutes and serve.

Nutrition Facts

Serving size: 2 cakes

Servings: 2

Amount Per Serving

Calories 426 Calories from Fat 277
  % Daily Value
Total Fat 31g 47%
    Saturated Fat 4g 13%
    Monounsaturated Fat 16g
    Trans Fat 0g
Cholesterol 47mg 15%
Sodium 470mg 20%
Total Carbohydrates 15g 3%
    Dietary Fiber 4g 19%
    Sugars 3g
Protein 26g
Vitamin A 7% Vitamin C 46%
Calcium 6% Iron 12%
Vitamin K 44 mcg Potassium 803 mg
Magnesium 87 mg