Salmon Cakes with Dijon-Herb Sauce

Total Time
21 min
6 min
15 min


canned pink salmon

18 oz, wild, boneless, drained

reduced calorie mayonnaise

3 Tbsp

uncooked scallion(s)

3 medium, chopped

whole wheat Panko breadcrumbs

½ cup(s)

egg white(s)

1 item(s), large, lightly beaten

table salt

¼ tsp

black pepper

¼ tsp

olive oil

4 tsp

fresh lemon juice

1½ Tbsp

Dijon Mustard

1 Tbsp


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


Make a double batch of the sauce and use it as a dressing for a green salad later in the week.

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