Salmon Cakes with Creamy Ginger-Sesame Dressing

With the recent storm here in the northeast, many of us are sorting through our pantries for sustenance. If you find a can of salmon, give this recipe a try (but you might have to wait until your power comes back on). Canned salmon is an easy swap for tuna fish and it’s a deliciously convenient way to add omega-3 fatty acids, protein and even calcium to your diet. Although I served these savory cakes for dinner, they are just at home on a breakfast plate. I recommend buying canned wild sockeye salmon but I had pink salmon on my shelf so that’s what I used in this recipe. Recipe originally from Ellie Krieger.

Salmon Cakes with Creamy Ginger-Sesame Dressing


1/2 cup whole-wheat bread crumbs

2 (15-ounce) cans salmon, drained

4 eggs, lightly beaten

4 scallions, chopped

1/2 cup canned water chestnuts, chopped

1/4 cup fresh cilantro, minced

1/2 teaspoon ground black pepper

2 tablespoons olive, divided

Ginger-Sesame Dressing

1/2 cup low or fat-free Greek style yogurt

2 tablespoons mayonnaise

1-2 tablespoons freshly grated ginger

2 scallions, chopped (reserving a small amount for garnish)

1 teaspoon toasted sesame oil

1 teaspoon low-sodium soy sauce (tamari)


In a large bowl, flake apart salmon with a fork. Add the eggs and mix well. Add scallions, water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape into 12 patties. In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add 6 patties and cook for 5 minutes per side. Transfer to platter and over with foil to keep warm. Add the remaining tablespoon of oil and cook the other 6 patties.

While salmon patties are cooking, in a medium bowl, whisk together the ingredients for the ginger-sesame dressing. Top each patty with dressing and garnish with scallions.

Nutrition Note: The bones in canned salmon are soft and edible. They are a source of calcium providing 20% of your daily value (200 mg) in a 4 ounce serving.

Recipe originally from Ellie Krieger, RDN





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