Salmon Cake Recipe

Name: Salmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. canned salmon, drained; 2 eggs, separated; 1/2 c. skim milk; 1/4 c. finely chopped celery; 2 Tbsp. dehydrated onion flakes; 2 Tbsp. finely chopped parsley; 1 tsp. salt; 1/8 tsp. pepper; 1/4 tsp. paprika; 2 hard-cooked eggs, sliced

Servings: persons

8 oz. canned salmon, drained
2 eggs, separated
1/2 c. skim milk
1/4 c. finely chopped celery
2 Tbsp. dehydrated onion flakes
2 Tbsp. finely chopped parsley
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
2 hard-cooked eggs, sliced

1
Remove and discard salmon bones and skin.
2
Mash salmon.
3
Beat egg yolks with milk.
4
Add celery, onion flakes, parsley, salt and pepper.
5
Stir into salmon; mix well.
6
Beat egg whites until stiff, but not dry.
7
Gently fold into salmon mixture.
8
Spoon into a nonstick 9 x 5 x 3-inch loaf pan.
9
Sprinkle with paprika.
10
Bake at 350u00b0 (moderate oven) for 45 minutes or until firm.
11
Garnish with sliced egg.

280

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: 8 oz. canned salmon, drained, 2 eggs, separated, 1/2 c. skim milk, 1/4 c. finely chopped celery, and more.

Yes, Salmon Cake 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.

Salmon Cake

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