Low Sodium Savory Salmon Cakes
Elevate your weeknight dinner with these flavorful Low Sodium Savory Salmon Cakes, a heart-healthy twist on a classic favorite. Packed with fresh salmon, vibrant green onions, garlic, fragrant dill, and a zesty hint of lemon, these salmon cakes are a delicious way to enjoy high-quality protein without excess salt. Baked to perfection before being crisped in a skillet, they achieve the perfect balance of tender and golden-crusted. Lightly bound with unsalted panko breadcrumbs, Greek yogurt, and a single egg, they’re both moist and satisfying. Ready in just 30 minutes, these low-sodium salmon patties pair beautifully with a side salad or steamed veggies for a wholesome meal. Perfect for meal-prep, dinner, or a quick lunch, they’re a must-try for anyone seeking nutritious, low-sodium seafood recipes without compromising on flavor.
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Recipe Information
Ingredients
- 1.5 pounds fresh salmon fillets
- 2 tablespoons olive oil
- 1 cup unsalted panko breadcrumbs
- 3 units green onions, finely chopped
- 2 units garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 1 unit egg
- 0.5 cup Greek yogurt (unsalted)
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and brush lightly with olive oil.
Remove the skin from the salmon fillets if necessary and pat dry with paper towels.
Place the salmon on the prepared baking sheet and brush with 1 tablespoon of olive oil.
Bake in the preheated oven for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork. Let the salmon cool slightly.
In a large bowl, crumble the baked salmon, discarding any bones.
Add the panko breadcrumbs, chopped green onions, minced garlic, dill, parsley, lemon zest, lemon juice, and black pepper to the salmon. Mix well to combine.
In a small bowl, beat the egg and add it to the mixture along with the Greek yogurt. Stir until all ingredients are evenly incorporated.
Using your hands, form the mixture into small patties, about 1/3 cup each.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Cook the salmon cakes in batches, 3-4 minutes per side, or until they are golden brown and heated through.
Drain the salmon cakes on a paper towel-lined plate before serving.
Serve warm with a side salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 64.2 mcg | 321% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
