Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries.

Recipe by Cooking Light July 2005

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 2 patties and about 1 1/2 teaspoons aioli)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare aioli, combine first 3 ingredients in a small bowl; set aside.

    Advertisement
  • To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.

  • Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.

Nutrition Facts

254 calories; calories from fat 32%; fat 9.1g; saturated fat 0.6g; mono fat 2.6g; poly fat 1.3g; protein 29g; carbohydrates 16.3g; fiber 1.1g; cholesterol 78mg; iron 1.9mg; sodium 924mg; calcium 46mg.
Advertisement