baked salmon patties

These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty&nbsp;avocado dressing.

Baked Salmon Cakes

wild Alaskan salmon filet (fresh

olive oil cooking spray

olive oil

salt and black pepper

small-diced red onion (1 small onion)

small-diced celery (4 stalks)

small-diced red bell pepper

small-diced yellow bell pepper

flat-leaf parsley

capers (drained)

hot sauce

tsp Old Bay seasoning

breadcrumbs (or gluten-free crumbs)

mayonnaise

Greek yogurt (0 %)

Dijon mustard

egg (lightly beaten)

Zesty avocado cilantro dressing

Season salmon with salt.

Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.

Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.

Set aside on a dish to cool.

Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.

Set aside to cool to room temperature.

Flake the salmon into a large bowl.

Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.

Add the vegetable mixture and mix well.

Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

Preheat oven to 400°F.

Spray a non-stick baking sheet with cooking spray.

Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.

Bake about 10 to 12 minutes on each side, or until golden brown.

These salmon cakes are light, healthy and a perfect holiday appetizer! Baked, not fried made with bell peppers, capers, breadcrumbs.


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Baked Salmon Cakes (Salmon Patties)

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