Salmon Cakes with Chia and Lemon Zest
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 14-1/2 ounces boneless, skinless pink salmon, drained
  • 2 teaspoons chia seeds
  • 2-1/4 teaspoons lemon peel
  • 4 tablespoons, plus two teaspoons Greek nonfat yogurt
  • 2 tablespoons plus an additional tablespoon whole grain Dijon mustard, divided
  • 2 teaspoons white horseradish, shredded, divided, optional
  • ½ cup diced celery
  • ¼ cup diced red cabbage
  • Salt and pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups spinach
  • 1 tomato, sliced
  1. Mix the salmon, lemon peel, yogurt, mustard, and horseradish in a medium bowl using a fork. Add the celery and cabbage. Add freshly ground black pepper and salt, to taste. Mix thoroughly.
  2. Spray a medium skillet (nonstick works great if you have one!) with canola oil cooking spray. Heat for one minute.
  3. Divide the salmon mixture into 6 round patties, each ½- inch thick. Lower the heat to low and place the patties in the pan. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
  4. Combine the remaining 2 teaspoon Greek nonfat yogurt, 1 tablespoon mustard, and 1 teaspoon horseradish and 1 tbsp lemon juice in a small bowl. Spoon on top of the salmon cakes.
  5. Suggested serving: With spinach and tomatoes, yum!
Nutrition Information
Serving size: 2 salmon cakes Calories: 260 Fat: 7g Saturated fat: 1g Carbohydrates: 14g Sugar: 4g Sodium: 360mg Fiber: 8g Protein: 33g Cholesterol: 55g
Recipe by Nutrition Twins at