Photo of Salmon Cakes with Dijon-Herb Sauce by WW

Salmon Cakes with Dijon-Herb Sauce

4 - 7
PersonalPoints™ per serving
Total Time
21 min
6 min
15 min
Make a double batch of the sauce and use it as a dressing for a green salad later in the week.


Canned pink salmon

18 oz, wild, boneless, drained

Reduced calorie mayonnaise

3 tbsp(s)

Uncooked scallion(s)

3 medium, chopped

Whole wheat Panko breadcrumbs

½ cup(s)

Egg white(s)

1 egg white(s), large, lightly beaten

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

4 tsp(s)

Fresh lemon juice

1½ tbsp(s)

Dijon mustard

1 tbsp(s)


1 tbsp(s), chopped

Fresh mixed greens

4 cup(s)


  1. Place salmon in large bowl and crumble. Add mayonnaise, scallions, ¼ cup panko, egg white, salt, and pepper and stir to combine. With damp hands, shape mixture into 4 patties. Put remaining ¼ cup panko on sheet of wax paper; coat patties with panko.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add patties and cook, carefully turning once, until crisp and golden, about 8 minutes.
  3. Meanwhile, to make sauce, whisk together remaining 1 tablespoon oil, lemon juice, mustard, and chives in small bowl.
  4. Divide greens evenly among 4 plates. Top with salmon cakes and drizzle evenly with sauce.


Serving size: 1 salmon cake, 1 cup greens, and 1 tablespoon sauce