Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.

Recipe by Health January 2010


Credit: Kate Sears

Recipe Summary test

Makes 4 servings (serving size: 2 salmon cakes and 1/4 cup yogurt sauce)


Ingredient Checklist


Instructions Checklist
  • Mix salmon, wheat berries, whole-wheat breadcrumbs, and 3 egg whites. Form into 8 patties; chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.

  • Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.

  • Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.

Nutrition Facts

387 calories; fat 12g; saturated fat 3g; mono fat 4g; poly fat 4g; protein 41g; carbohydrates 29g; fiber 2g; cholesterol 84mg; iron 2mg; sodium 431mg; calcium 89mg.