The unique way of cooking these salmon cakes is inspired by a 2004 Eating Well magazine recipe. I have modified the recipe by using low sodium ingredients, including no salt added salmon. If you cannot find this salmon in your local grocery store, you can use your search engine to find this product.

2 servings: 303 mg. sodium per serving

1 Tablespoon plus 2 teaspoons healthy oil, divided
1/4 cup finely chopped onion (1/8-inch pieces)
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion *
1/8 teaspoon salt
1 egg, beaten
1 (5.6 oz.) can no salt added salmon
1/4 cup plus 1 Tablespoon low sodium breadcrumbs
1/2 teaspoon low sodium Dijon mustard
Dried Dill Weed Sauce (optional) (See below)

Prep. Instructions

1. Combine parsley, black and lemon peppers and salt in a bowl.

2. Heat 2 teaspoons oil in a 9-inch skillet over medium low heat. Add onions. Cook until onion is tender, about 5 minutes, stirring often. Add dried parsley, peppers and salt. Cook 2 more minutes, stirring often. Remove from heat. Transfer onion mixture into a large bowl.

3. Add breadcrumbs and mustard to the bowl. Stir to combine with the onions. Add beaten egg. Stir to combine again.

4. Drain salmon in a colander. Remove any bones. Break salmon up into small pieces. Add salmon to the large bowl. Mix well. Form into 4 patties.

Cooking Instructions

1. Preheat oven to 375 degrees F.

2. Line a shallow baking sheet with parchment paper.

3. Heat remaining Tablespoon of oil over medium heat in the 9-inch skillet that was used to cook the onions. Add salmon patties. Cook until lightly browned, about 2 to 3 minutes. Turn patties over onto the parchment paper so that the cooked side is up.

4. Bake patties in oven for about 15 to 20 minutes, until browned on top. Serve, with Dill Weed Sauce if desired.

Dill Weed Sauce
2 servings: 50 mg. sodium per serving

4 teaspoons mayonnaise
4 teaspoons low-fat yogurt
1/2 teaspoon dried dill weed

Cooking Instructions

Place all ingredients in a bowl. Stir to combine well. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds