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Salmon Cakes

These tasty salmon cakes get an extra punch of protein and calcium from delicious cannellini beans. Yogurt is a healthy substitute for tartar sauce in creamy, rich dill sauce topping.


  • Servings: 4
  • Serving Size: 2 cakes

Salmon Patties


  • 3 tsp olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 can (15.5 oz) cannellini beans, rinsed and drained
  • 1 can (15 oz) salmon, drained
  • 2 eggs, lightly beaten
  • 1 1/2 tsp Dijon mustard (gluten free if needed)
  • 1 tsp lemon zest
  • 1/2 tsp black pepper
  • Lettuce leaf or lemon, for garnish


  1. Preheat oven to 450°. Lightly coat a baking sheet with nonstick cooking spray.
  2. In a large skillet, heat oil over medium heat. Add onion and celery and cook until softened, about 3 minutes. Add parsley and remove from heat.
  3. In a large bowl, add beans and mash until smooth. Add salmon, eggs, mustard and lemon zest and combine well with beans. Add onion mixture and black pepper to taste. Shape into 8 patties, about 2 1/2 inches wide, and arrange on baking sheet.
  4. Bake patties for 20 to 30 minutes, or until firm and browned. Meanwhile, in a small bowl, combine dill sauce ingredients.
  5. Serve patties on top of lettuce leaves or lemon slices.

Creamy Dill Sauce


  • 1/2 cup plain yogurt (gluten free if needed)
  • 2 scallions, thinly sliced
  • 2 Tbsp lemon juice
  • 1/4 cup finely chopped fresh dill
  • Black pepper to taste


  1. In a small bowl add all of the ingredients for the dill sauce. Mix well.
  2. Top salmon cakes with dill sauce. Add a small piece of chopped dill on top of the sauce as a garnish.

Nutrition Facts
Calories 281
Total Fat 10g
Sat Fat 2g
Cholesterol 157mg
Sodium 130mg
Total Carbs 20g
Fibers 4g
Proteins 24g

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