Pink Salmon Cake With Cilantro Pesto Recipe

Name: Pink Salmon Cake With Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; Salmon Cakes; 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained; 1 lemon; 1/4 cup dry breadcrumbs, preferably whole-wheat (see Tip); 2 tablespoons low-fat mayonnaise; 1 tablespoon chopped fresh cilantro; 1/4 teaspoon ground mace or nutmeg; 1 tablespoon butter; Pesto; 1/4 cup canola oil; 1/4 cup slivered almonds; 1 clove garlic, peeled; 4 cups loosely packed cilantro leaves and tender stems; 1/4 teaspoon salt

Servings: persons

Ingredients
Salmon Cakes
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1 lemon
1/4 cup dry breadcrumbs, preferably whole-wheat (see Tip)
2 tablespoons low-fat mayonnaise
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground mace or nutmeg
1 tablespoon butter
Pesto
1/4 cup canola oil
1/4 cup slivered almonds
1 clove garlic, peeled
4 cups loosely packed cilantro leaves and tender stems
1/4 teaspoon salt

1
1.To prepare salmon cakes: Flake salmon into a bowl, removing any small bones or skin. Cut lemon in half; juice one half and cut the other half into 4 wedges. Add the lemon juice, breadcrumbs, mayonnaise, chopped cilantro and mace (or nutmeg) to the bowl. Mix gently with your fingers until well combined. Form into 4 patties 1 inch thick (use a scant 1/2 cup for each). Let sit for about 5 minutes to let the breadcrumbs absorb the flavor.
2
2.To prepare pesto: Meanwhile, place oil, almonds and garlic in a blender and pulse to combine. With the blender on medium speed, begin to add cilantro, a handful at a time. Continue, scraping down the sides, until all the leaves are pureed and you have a thick paste. Season with salt and set aside.
3
3.Heat butter in a large nonstick skillet over medium heat until foaming. Add the salmon cakes and cook, gently turning halfway through, until golden on both sides, 5 to 6 minutes total. Adjust the heat and reshape the cakes as necessary.
4
4.Serve the salmon cakes with the pesto and a wedge of lemon.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Ingredients, Salmon Cakes, 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained, 1 lemon, and more.

Yes, Pink Salmon Cake With Cilantro Pesto 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.

That's it — enjoy your meal!

Pink Salmon Cake With Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions