Dive into soft, delicately seasoned salmon cakes for a healthy seafood appetizer with restaurant quality. A yogurt-dill sauce adds a delicious sharpness that will keep you coming back for more. This recipe uses a clever cannellini bean mash to bind the cakes, ensuring they hold together perfectly without any breadcrumbs.
These salmon cakes are a heart-healthy choice because they are baked, not fried, which significantly reduces added fats. The recipe uses omega-3-rich salmon and replaces traditional breadcrumb binders with cannellini beans, adding fiber and plant-based protein. Flavor comes from fresh herbs and a yogurt-based sauce, keeping sodium in check.
This information is for educational purposes only and is not a substitute for medical advice.
Yes, salmon patties can be very healthy. This recipe is particularly good for you because it uses heart-healthy salmon, is baked to reduce fat, and uses cannellini beans instead of breadcrumbs for a gluten-free binder with added fiber.
The secret is a good binder. In this recipe, mashing the cannellini beans until smooth creates a sturdy base that holds the flaked salmon together. Chilling the formed patties for 15-20 minutes before baking can also help them firm up.
While breadcrumbs and eggs are common, mashed beans (like the cannellini beans used here) are an excellent healthy, gluten-free option. They provide structure, moisture, and extra fiber. Lightly beaten eggs also help bind the ingredients.
Absolutely. You can bake or poach about 12 ounces of fresh salmon fillet until just cooked through. Let it cool completely, then flake it with a fork and use it in place of the canned salmon.
These salmon cakes pair well with a fresh green salad, steamed or roasted vegetables like asparagus or broccoli, or a side of quinoa. The included creamy dill sauce also serves as a perfect, flavorful topping.
If you enjoyed these salmon cakes, explore our other simple and delicious seafood options. This handpicked collection features more heart-healthy recipes that are perfect for any weeknight meal or appetizer.
Turn these salmon cakes into a balanced and satisfying meal with the perfect healthy side dish. Here are a few simple and flavorful recipes that pair perfectly with the savory cakes.
Recipe yields 4 servings
Preheat oven to 450°. Lightly coat a baking sheet with nonstick cooking spray.
In a large skillet, heat oil over medium heat. Add onion and celery and cook until softened, about 3 minutes. Add parsley and remove from heat.
In a large bowl, add beans and mash until smooth. Add salmon, eggs, mustard and lemon zest and combine well with beans. Add onion mixture and black pepper to taste. Shape into 8 patties, about 2 1/2 inches wide, and arrange on baking sheet.
Bake patties for 20 to 30 minutes, or until firm and browned. Meanwhile, in a small bowl, combine dill sauce ingredients.
Serve patties on top of lettuce leaves or lemon slices.
In a small bowl add all of the ingredients for the dill sauce. Mix well.
Top salmon cakes with dill sauce. Add a small piece of chopped dill on top of the sauce as a garnish.
This recipe works beautifully in the oven, but an air fryer is a fantastic alternative for a quick and crispy result. This method slightly reduces the cooking time and gives the cakes an extra golden-brown finish.
Use 12 oz of baked and flaked fresh salmon instead of one 15 oz can.
No cannellini beans? Mashed chickpeas or great northern beans will also work.
If you don't have fresh dill or parsley, you can use 1-2 teaspoons of dried herbs instead.
For a dairy-free sauce, use an unsweetened plain coconut or almond-based yogurt.