Salmon Cakes with Yogurt Aioli

Serves 4


  • 1 pound cooked salmon or 14¾-ounce can salmon
  • 2 green onions, finely chopped, (including green parts)
  • 2 egg whites
  • ½ cup canned corn, drained
  • ½ red pepper, finely diced
  • 1 teaspoon mustard
  • 1 teaspoon cayenne pepper
  • ¼ cup plus 1 Tablespoon whole-wheat bread crumbs
  • 1 Tablespoon avocado or coconut oil

Yogurt aioli

  • ¼ cup plain yogurt
  • 2 teaspoons Dijon mustard
  • ½ teaspoon garlic powder

Seasoned Cook: The secret to holding the cakes together is to refrigerate the salmon mixture before cooking, so the breadcrumbs absorb moisture from the other ingredients.



  • Flake salmon and mix with next six ingredients. Add ¼ cup of the breadcrumbs and mix well. Refrigerate mixture for at least 15 minutes.
  • Form into 4 cakes. Dust each side with remaining breadcrumbs.
  • Put oil in pan and bring to medium heat. Add the cakes and cook until outside turns brown, approximately 3 minutes. Turn over and fry another 2 minutes until bottom is brown.
  • Top with yogurt aioli and serve.

Salmon per serving: 215 calories, 27g protein, 16g carbohydrate (2g fiber), 5g fat (1g sat, 4g mono/poly), 217mg sodium

Aioli per serving: 12 calories, 1g protein, 2g carbohydrate (0g fiber), 0g fat (0g sat, 0g mono/poly), 44mg sodium