Salmon Cake
Tender salmon cakes with fresh herbs and a hint of paprika, perfect for a light lunch or dinner, appealing to seafood lovers and those seeking a flavorful, healthy meal.
Ingredients
Instructions
- Remove and discard salmon bones and skin.
- Mash the canned salmon.
- Beat egg yolks with milk.
- Add finely chopped celery, dehydrated onion flakes, chopped parsley, salt, and pepper to the egg mixture.
- Stir the mixture into the mashed salmon and mix well.
- Beat egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the salmon mixture.
- Spoon the mixture into a nonstick 9 x 5 x 3-inch loaf pan.
- Sprinkle with paprika on top.
- Bake at 350°F (moderate oven) for 45 minutes or until the mixture is firm.
- Garnish with sliced egg before serving.
Tips & Substitutions
To enhance the flavor of your Salmon Cake, consider adding a splash of lemon juice or some Dijon mustard to the mixture. If you don’t have celery, finely chopped bell pepper works well. You can also substitute fresh herbs for dried, using a tablespoon of fresh parsley instead of two tablespoons of dried. This dish is versatile and can be adjusted to fit your taste.
Serving Suggestions
Serve the Salmon Cake with a side salad or steamed vegetables for a balanced meal. It pairs beautifully with a tangy sauce or a squeeze of fresh lemon. For a delightful variation, try serving it alongside the Shrimp Divine Dip for a seafood feast. Garnish with sliced eggs as suggested for an elegant touch.
Storage & Reheating
Store leftover Salmon Cake in an airtight container in the refrigerator for up to three days. To reheat, simply place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for 1-2 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Cake contains roughly 260 calories, with 9g protein, 41g carbohydrates, and 8g fat. It is an excellent source of vitamin C (66% of the Daily Value) and iron (31% of the Daily Value), and a good source of protein and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked fresh salmon instead of canned. Make sure to cook it thoroughly and flake it before incorporating it into the mixture. This will add a fresher taste to your Salmon Cake.
How can I make this dish gluten-free?
This Salmon Cake is naturally gluten-free as it doesn't contain any flour. Just ensure that any additional ingredients like seasoning blends or sauces are also gluten-free. Enjoy this dish without worry!
Can I freeze Salmon Cake?
Yes, you can freeze Salmon Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).