Salmon Cakes with Cool Lime Sauce

A refreshing lime sauce is the perfect complement to these miniature golden salmon cakes.


  • 1 lime
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup fat-free sour cream
    Salmon Cakes
  • 2 cans (6 ounces each) skinless, boneless pink salmon packed in water, drained and flaked
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onion with tops
  • 1 tablespoon snipped fresh cilantro
  • 3/4 cup unseasoned dry bread crumbs, divided
  • 1/3 cup fat-free mayonnaise
  • 1 egg white


  1. For sauce, zest lime using Zester/Scorer to measure 2 teaspoons zest. Juice lime using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, combine lime zest, juice, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.

  2. For salmon cakes, drain salmon using small Stainless Mesh Colander; place in small  Bamboo Fiber Mixing Bowl and flake using Pastry Blender. Finely chop bell pepper and thinly slice green onions using Chef's Knife. Snip cilantro using Professional Shears. Add bell pepper, green onions, cilantro, 1/2 cup of the bread crumbs, mayonnaise and egg white to salmon; mix well.

  3. Sprinkle remaining 1/4 cup bread crumbs onto bottom of shallow dish or plate. Using Medium Scoop, scoop salmon mixture over bread crumbs; flatten with back of scoop to 1/2 inch thickness. Turn to coat evenly with bread crumbs.

  4. In (12-in.) Skillet, cook salmon cakes over medium heat 6-8 minutes or until golden brown, carefully turning once with Nylon Turner. Serve with sauce.


  • 8  servings of 2 salmon cakes with 2 teaspoons sauce

Nutrients per serving:

Calories 100 (19% from fat), Total Fat 2 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 8 g, Sodium 290 mg, Fiber less than 1 g 

U.S. Diabetic exchanges per serving:

1/2 starch, 1/2 low-fat meat, 1 vegetable (1/2 carb) 

Cook's Tips:

For added heat, substitute 1 tablespoon seeded and finely chopped jalapeño pepper for the green onions.

Use the Egg Separator to easily separate the egg white from the yolk.

Our stainless steel scoops are available in three sizes and are ideal for forming meatballs, making melon balls, scooping cookie dough and portioning batters into pans. The Small Scoop yields approximately 1 tablespoon, the Medium Scoop approximately 2 tablespoons and the Large Scoop approximately 3 tablespoons.

If desired, the salmon mixture can be formed into larger patties and served as a main dish. Use the Large Scoop to portion the salmon mixture to form 10 salmon cakes (5 servings).

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