Muffin Tin Salmon Cakes

Category Fish
Preparing a recipe in a muffin tin allows you to make nicely sized single servings. This is a page about muffin tin salmon cakes.


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These salmon cakes are baked in muffin tins. They are moist, tasty and healthy. They freeze well for future meals, and go great in lunch boxes.

Total Time: 30 minutes

Yield: 8-10 salmon cakes

Source: Taste of Home newsletter


  • 1 can (14 3/4 oz) salmon, drained with skin and bones removed
  • 1 1/2 cup soft whole wheat bread crumbs (I used the heel and one slice of bread)
  • 1/2 cup sweet red pepper, chopped fine
  • 1/2 cup egg substitute (I used 2 eggs)
  • 3 green onions, thinly sliced (I used 1/2 an onion, finely chopped)
  • 1/4 cup celery, chopped fine
  • 1/4 cup fresh cilantro, minced (I used a small amount of dried)
  • 3 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 garlic clove, minced
  • a few dashes hot pepper sauce, more if desired
  • Sauce
  • 2 Tbsp mayonnaise
  • 1/4 tsp capers, drained
  • 1/4 tsp dried dill weed
  • a dash of lemon juice


  1. In a large bowl combine the first 11 ingredients.
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  3. Spray muffin tins with cooking spray.
  4. Use 1/3 cup salmon mixture for each muffin tin. (The recipe says 8, but I filled 10 muffin tins). Put water in any unfilled tins.
  5. Bake at 425°F for 10-15 minutes, or until a thermometer reads 160°F.
  6. While the cakes are baking, combine the sauce ingredients in a small bowl.
  7. Serve the cakes with some sauce on the top.
  8. Nutritional Facts: 2 salmon cakes with 1 1/2 teaspoons of sauce = 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbs, 3 g fiber, 28 g protein.
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Food and Recipes Recipes FishFebruary 18, 2016
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