Salmon cakes and potatoes get a healthy redux by baking vs. frying. Make the dill sauce first, and add salmon cakes to the oven about 10 minutes after potatoes. Use a seasoning with garlic listed as the first ingredient for best flavor. Serve with steamed broccoli or roasted zucchini.

Baked Salmon Cakes & Potato Wedges

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Tags , , ,
Servings 4 Prep Time 45minutes
Cook Time 35minutes
Servings 4 Prep Time 45minutes
Cook Time 35minutes
Salmon cakes and potatoes get a healthy redux by baking vs. frying. Make the dill sauce first, and add salmon cakes to the oven about 10 minutes after potatoes. Use a seasoning with garlic listed as the first ingredient for best flavor. Serve with steamed broccoli or roasted zucchini.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Salmon is high in omega-3 fatty acids which have been shown to improve memory and efficiency of brain function.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Salmon is high in omega-3 fatty acids which have been shown to improve memory and efficiency of brain function.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Baked Salmon Cakes
Ingredients
  • 1 (14.75oz) can wild caught salmon,, well drained
  • 6 tablespoons (plus 1/4 cup) whole wheat breadcrumbs, divided
  • 1 1/2 tablespoons salt-free Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/3 cup finely chopped red bell pepper
  • 1/2 cup finely chopped RealSweet® sweet onion
  • 1 large egg
Dill Dipping Sauce
Ingredients
  • 3 tablespoons mayonnaise
  • 1/3 cup plain lowfat Greek yogurt
  • 1 1/2 teaspoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh dill
Potato Wedges
Ingredients
  • 2 sweet potatoes, sliced into ½” spears
  • 2 RPE, Inc. russet potatoes, sliced into ½” spears
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons lemon pepper seasoning
Directions
Baked Salmon Cakes
  1. Preheat oven to 450°F
  2. Combine salmon, 6 Tbsp. breadcrumbs, Old Bay, garlic powder, pepper, paprika, bell pepper, onion and egg in medium bowl. Mix well. Shape into 2-inch balls and flatten into tight cakes.
  3. Place remaining ¼ cup breadcrumbs in shallow bowl and lightly coat both sides of patties.
  4. Place on parchment-lined baking sheet lightly sprayed with cooking spray. Lightly spray tops of cakes with cooking spray. Bake 10 minutes; flip and bake 10 minutes or until both sides are lightly browned.
Dill Dipping Sauce
  1. Mix all ingredients in small bowl. Chill 30 minutes to let flavors set.
Potato Wedges
  1. Preheat oven to 350°F.
  2. Toss potatoes, oil and seasoning in medium bowl.
  3. Lay in single layer on parchment-lined baking sheet. Bake 30-35 minutes or until browned on outside and soft inside.
Nutritional Value
  1. Calories 447
  2. Total fat: 16.64g
  3. Carbohydrate: 40.28g
  4. Total dietary fiber: 4.13g
  5. Protein: 30.13g
  6. Total sugars: 6.81g
  7. Calcium: 375mg
  8. Iron: 2.90mg
  9. Sodium: 597mg
Tags , , ,
Servings 4 Prep Time 45minutes
Cook Time 35minutes
Servings 4 Prep Time 45minutes
Cook Time 35minutes
Salmon cakes and potatoes get a healthy redux by baking vs. frying. Make the dill sauce first, and add salmon cakes to the oven about 10 minutes after potatoes. Use a seasoning with garlic listed as the first ingredient for best flavor. Serve with steamed broccoli or roasted zucchini.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Salmon is high in omega-3 fatty acids which have been shown to improve memory and efficiency of brain function.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Salmon is high in omega-3 fatty acids which have been shown to improve memory and efficiency of brain function.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Baked Salmon Cakes
Ingredients
  • 1 (14.75oz) can wild caught salmon,, well drained
  • 6 tablespoons (plus 1/4 cup) whole wheat breadcrumbs, divided
  • 1 1/2 tablespoons salt-free Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/3 cup finely chopped red bell pepper
  • 1/2 cup finely chopped RealSweet® sweet onion
  • 1 large egg
Dill Dipping Sauce
Ingredients
  • 3 tablespoons mayonnaise
  • 1/3 cup plain lowfat Greek yogurt
  • 1 1/2 teaspoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh dill
Potato Wedges
Ingredients
  • 2 sweet potatoes, sliced into ½” spears
  • 2 RPE, Inc. russet potatoes, sliced into ½” spears
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons lemon pepper seasoning
Directions
Baked Salmon Cakes
  1. Preheat oven to 450°F
  2. Combine salmon, 6 Tbsp. breadcrumbs, Old Bay, garlic powder, pepper, paprika, bell pepper, onion and egg in medium bowl. Mix well. Shape into 2-inch balls and flatten into tight cakes.
  3. Place remaining ¼ cup breadcrumbs in shallow bowl and lightly coat both sides of patties.
  4. Place on parchment-lined baking sheet lightly sprayed with cooking spray. Lightly spray tops of cakes with cooking spray. Bake 10 minutes; flip and bake 10 minutes or until both sides are lightly browned.
Dill Dipping Sauce
  1. Mix all ingredients in small bowl. Chill 30 minutes to let flavors set.
Potato Wedges
  1. Preheat oven to 350°F.
  2. Toss potatoes, oil and seasoning in medium bowl.
  3. Lay in single layer on parchment-lined baking sheet. Bake 30-35 minutes or until browned on outside and soft inside.
Nutritional Value
  1. Calories 447
  2. Total fat: 16.64g
  3. Carbohydrate: 40.28g
  4. Total dietary fiber: 4.13g
  5. Protein: 30.13g
  6. Total sugars: 6.81g
  7. Calcium: 375mg
  8. Iron: 2.90mg
  9. Sodium: 597mg

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