Horseradish Salmon Cakes Recipe

Name: Horseradish Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb. skinless salmon fillet; 2 tbsp. prepared horseradish; 1 tbsp. Dijon mustard; Kosher salt and pepper; 1/4 c. panko bread crumbs; 2 tbsp. olive oil; 2 tbsp. nonfat Greek yogurt; 1 tbsp. fresh lemon juice; 1 small English cucumber; 1 small bunch watercress

Servings: persons

1 1/4 lb. skinless salmon fillet
2 tbsp. prepared horseradish
1 tbsp. Dijon mustard
Kosher salt and pepper
1/4 c. panko bread crumbs
2 tbsp. olive oil
2 tbsp. nonfat Greek yogurt
1 tbsp. fresh lemon juice
1 small English cucumber
1 small bunch watercress

1
In a food processor, pulse the salmon, horseradish, mustard, and 1/4 tsp each salt and pepper until coarsely chopped.
2
Mix in the bread crumbs and form the mixture into 8 patties.
3
Heat 1 Tbsp oil in a large nonstick skillet over medium heat.
4
Cook the patties until opaque throughout, 2 minutes per side.
5
In a large bowl, whisk together the yogurt, lemon juice, remaining Tbsp oil and 1/4 tsp each salt and pepper.
6
Add the cucumbers and toss to coat; fold in the watercress.
7
Serve with the patties.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 lb. skinless salmon fillet, 2 tbsp. prepared horseradish, 1 tbsp. Dijon mustard, Kosher salt and pepper, and more.

Yes, Horseradish Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Horseradish Salmon Cakes

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