Photo of Salmon Cakes with Fiery Bell Pepper Salsa by WW

Salmon Cakes with Fiery Bell Pepper Salsa

Points® value
Total Time
42 min
30 min
12 min
These savoury fish cakes are just as tempting if you substitute two (7-ounce) cans of tuna for the salmon.


Red bell pepper

1 large, finely diced, divided

Yellow bell pepper

1 small, finely diced

Jalapeño pepper

¾ small, seeded and minced (don’t touch seeds with bare hands)

White vinegar

1 tbsp(s), or red balsamic vinegar

Table salt


Black pepper


Uncooked scallions

2 medium, trimmed and minced, divided


1 tbsp(s), fresh, minced

Canned salmon

14½ oz, drained


1 medium, minced

Raw egg

1 large, beaten

Fat free mayonnaise

2 tbsp(s)

Cayenne pepper

¼ tsp(s), or ancho chili powder

Black pepper

¼ pinch(es)

Table salt


Olive oil cooking spray

5 spray(s)


1 cup(s), finely chopped


  1. To make salsa, combine 1 cup of diced red pepper, yellow pepper, jalapeno, vinegar, 1/8 tsp of salt, 1/8 tsp of pepper, 1 minced scallion and cilantro in a medium bowl; set aside to allow flavours to blend.
  2. Place salmon in large mixing bowl and mash with back of a spoon. (It is not necessary to pick out the bones.) Stir in remaining scallion, remaining red pepper, celery, shallot, egg, mayonnaise, cayenne pepper, remaining 1/4 tsp of black pepper and remaining 1/8 tsp of salt; mix well.
  3. Coat a large skillet with cooking spray; heat skillet over medium heat.
  4. Loosely pack a 1/4-cup measuring cup with salmon mixture; turn measuring cup ingredients out onto skillet and press down on salmon cake with a spatula until it is about 3/4-inch thick; repeat to make 8 salmon cakes total. Cook salmon cakes for 3 minutes on first side; gently turn over and cook until golden on second side, about 2 to 3 minutes more. (Be careful not to crowd salmon cakes; cook in 2 batches if necessary.) Yields 2 salmon cakes and about 1/2 cup of salsa per serving.