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
You will be eating this salad again and again! The subtle meatiness of the salmon cakes is brightened by the zesty chive sauce. Both elements come together over greens in about 20 minutes, making this a speed demon of a recipe. Fantastic for lunch this salad can also do the heavy lifting as the central dish light summery dinner. Try these salmon cakes in your brunch buffet as well. If you have some steamed vegetables such as asparagus, peas or green beans, add them to the greens to pack in the veggies. 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

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