These golden salmon cakes are crisp on the outside and tender inside. They pair perfectly with a bright lemon‑dressed mixed green salad. The whole meal takes about 30 minutes and stays under 300 calories.
Active time: 25 minutes | Total time: 30 minutes
Salmon Cakes on Mixed Greens
Ingredients
- 1/4 cup rolled oats
- 9 oz wild‑caught skinless sockeye salmon
- 1 large egg white
- 2 tsp Dijon mustard
- 1 tsp dried dill
- 1 tsp lemon zest
- Cooking spray (for air fryer)
- 4 cups mixed greens
- 1 medium cucumber, peeled and sliced
- 1/2 cup shredded carrot
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Directions
1. Pulse the oats in a food processor until they look like coarse crumbs.
2. Split the salmon in half. Cut one half into small pieces and add to the processor. Pulse a few times. Set the chopped half aside.
3. Add the other half of the salmon to the processor and blend until smooth with the oat crumbs.
4. Add the egg white, Dijon mustard, dill, and lemon zest. Pulse again, scraping the sides as needed.
5. Return the chopped salmon pieces to the bowl and pulse once more to mix everything evenly.
6. Scoop the mixture with a 1/4‑cup measure and shape into four flat patties. Keep your hands slightly wet so the mixture doesn’t stick.
Oven method: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the patties on the sheet and bake 10 minutes, flipping halfway, until they are firm and golden.
Air‑fryer method: Preheat the air fryer to 375°F (190°C). Lightly spray the basket. Arrange the patties in a single layer and cook 8–10 minutes, turning once, until browned and cooked through.
7. While the cakes cook, toss the mixed greens, cucumber slices, and shredded carrot in a large bowl.
8. In a small jar, whisk olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and mix well.
9. Divide the salad onto four plates and top each portion with a salmon cake.
Serves: 4 | Portion: 1 cake with about 1½ cups salad
Nutrition per serving: 274 cal, 15 g fat, 11 g carbs, 22 g protein, 2 g fiber.