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Mini Salmon Cakes
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Salmon cakes are a quick appetizer to make. Mold them a little larger, and you have an easy dinner solution. Outpost is one of only a few select stores to carry line-caught salmon from Steve and Jenny Roth, of Alaskan Mariners, a small family owned and operated business. They fish the clean, cold waters off of Kodiak Island. Grizzly bears, step aside please.
makes 16 cakes


2 large eggs
4 teaspoons onion, finely minced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper, ground
3 tablespoons red bell pepper, finely chopped
2 teaspoons flax seed, ground, plus, 2 tablespoons flax seed, ground
4 teaspoons fresh dill, chopped
1 1/2 cups cooked and coarsely flaked salmon
4 teaspoons plus 2 tablespoons dried bread crumbs
Lemon wedges

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Mini Salmon Cakes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. In a large bowl, stir together the eggs, onion, mustard, Worcestershire, salt and black pepper until smooth. Stir in the red pepper, 2 teaspoons of flax seed and the dill.
  2. Fold in the salmon and 4 teaspoons of the breadcrumbs and combine well. Form the mixture into small 1/2 inch thick cakes (they can be refrigerated for up to 24 hours at this point).
  3. Sprinkle with mixture of remaining breadcrumbs and flax seed and fry in a large skillet sprayed with non-stick cooking spray. Cook until browned. Gently flip and brown the remaining side.
  4. Remove from skillet and arrange on a plate. Rim with lemon wedges.

Per serving: 40 calories, 2g fat, 1g carbohydrate, 5g protein, 75mg sodium
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