Nutritional Info

Nutrition Facts

Serving Size 1 (257g)

Calories 391
Calories from Fat 70 (18%)
Amount Per Serving %DIV
Total Fat 7.7g 12%
Saturated Fat 3.8g 19%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 21mg 7%
Sodium 1254.7mg 55%
Potassium 444.3mg 9%
Total Carbohydrate 56.8g 19%
Dietary Fiber 4.9g 20%
Sugars 29.7g
Protein 22.2g 44%

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Recipe Description
These easy salmon cakes go together in just a few minutes, thanks to preparation in the microwave. Serve as an appetizer, or make the cakes larger, and serve as a light dinner with a mixed green salad.
Prep time
15 min
Cook time
18 min
Ready In
33 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  frozen petite green peas, thawed and drained
1 Tablespoon(T)  dijon mustard
2 Ounce(oz)  white sauce mix
2 1/4 Cup(c)  low fat milk
1 Tablespoon(T)  butter
1/3 Cup(c)  dry bread crumbs mixed with 1 teaspoon paprika
1 Can(cn)  salmon, drained, skinned and flaked
1/4 Teaspoon(t)  salt
3 Teaspoon(t)  lemon juice, freshly squeezed
1 1/4 Teaspoon(t)  dill weed
4 1/5 Cup(c)  scallion, including top, thinly sliced
1   large egg
3/4 Cup(c)  boiling water
1/3 Cup(c)  instant mashed potato granules (not flakes or buds)
1/4 Teaspoon(t)  black pepper


Place the potato granules in a medium sized heatproof bowl and add the water gradually, stirring until smooth. Mix in the egg, scallion, 1/2 teaspoon of the dill weed, 2 teaspoons of the lemon juice, salt and pepper. Gently fold in the salmon, then shape into 8 cakes about 2 1/2 inches across. Coat evenly with the bread crumb mixture and set aside. Place the butter in a 13 by 9 by 2 inch microwave safe baking dish, cover with wax paper, and microwave on high for 35 to 45 seconds. Stir to coat the bottom of the dish, then arrange the salmon cakes in the dish in a single layer, spacing them evenly. Cover with wax paper and microwave on high for 5 minutes, turning the cakes over after 3 minutes. Remove from the microwave and set aside. Blend the milk and sauce mix in a 4 cup microwave safe measure and microwave, uncovered, on high for 5 to 6 minutes, or until the mixture boils, whisking every 2 minutes. Stir in the mustard, the remaining 3/4 teaspoon dill weed, 1 teaspoon lemon juice and the peas. Carefully remove the salmon cakes from the baking dish. Pour the pea mixture into the dish, then arrange the cakes in the sauce, spacing them evenly. Cover with wax paper and microwave on medium high for 6 minutes, or until steaming hot. Let stand, covered, for 2 minutes before serving.

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