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making salmon cakes healthy

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hello,
I made Melissa d'arabian's salmon cakes from the food network site. I thought they were delicious but I would never serve them to my husband since he needs to lose weight. They contain mayo, bacon, bacon fat and an egg, among other ingredients. Then they are fried in oil. (no wonder they were good). I do not understand why people commenting on the recipe kept saying how healthy these were. Aside from the fish, I thought there was nothing healthy about them. I will try low fat mayo, egg white instead of the egg, one strip of bacon instead of two and no bacon fat .

My question is, how do I get that crispy golden crust on the cakes without frying them? They were coated with bread crumbs, some parmesan and pepper before frying ... I can only come up with spraying each side of the bread crumbs with Pam and then grilling on the barbecue... ??

Thanks for any help

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  1. the low-fat mayo and egg whites should be fine. flavor-wise, i wouldn't necessarily suggest removing *all* the bacon fat, particularly if you're also only using one strip of it. juts use the fat from that one piece. you can also amp up the flavor by adding some Dijon mustard.

    since you're cutting back on the fat and moisture, they may be a little drier and not hold together as well. if using canned salmon you can add a little liquid from the can if they seem dry. i'd also suggest refrigerating the patties for at least 20 minutes or so to firm them up a bit - they'll hold together better when you saute them.

    as far as cooking goes, pan-brown them *on one side* in a nonstick skillet with a little oil or spray (medium heat for 2-3 minutes should do it). transfer to a baking sheet, with the browned side DOWN, and finish cooking on a sheet pan in a preheated 450-degree oven until they're heated through and the top is golden brown (about 15 minutes).

    1 Reply
    1. re: goodhealthgourmet

      thank you goodhealthgourmet! I will definitely try your suggestion. They do have some dijon mustard in them and a mashed potato as well so I hope they will still be moist when I cut back on the fat.

    2. goodhealthgourmet's tips are spot-on (as always). I make my own version with nonfat yogurt and egg white as a binder. I usually just pan-"fry" them in oil mist (using an oil sprayer, not Pam) in a nonstick skillet. But when I really want to shoot the moon, I sometimes dip them in egg white, then panko, and bake them on a rack over a cookie sheet at 350, turning once.

      If you watch them and have patience, you truly can come up with a delectable, crunchy coating. They can take a VERY long time -- up to 40 minutes.

      3 Replies
      1. re: dmd_kc

        dmd, try coating with cornmeal instead of panko sometime...delish!

        1. re: goodhealthgourmet

          LOL, I just posted that to the fish-coating thread.

          (Edited to make clearer)