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Under-The-Sea Salmon Cakes
Source: You CAN Eat That! Awesome Food for Kids with Diabetes by Robyn Webb, MS

These salmon cakes are swimming in flavor yet low in fat.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 187.7
Total Carbs 10.8 g
Dietary Fiber 0.7 g
Sugars 1.0 g
Total Fat 6.8 g
Saturated Fat 1.0 g
Unsaturated Fat 1.9 g
Potassium 444.9 mg
Protein 19.4 g
Sodium 345.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  salmon fillet
24 each  saltine crackers
1 each  raw large eggs
3 tbsp  fat free mayonnaise
1 tbsp  dijon mustard
2 each  scallions
0 1/4 tsp  old bay seasoning
2 tsp  canola oil
  1. In a medium-size mixing bowl, gently stir together the salmon, 2/3 of the crushed crackers, and all the remaining ingredients except the oil. Form mixture into 6 round cakes and set aside on a piece of waxed paper.
  2. Place the remaining crushed crackers on a plate and coat both sides of each salmon cake, pressing gently to adhere. Transfer to a clean plate and refrigerate for 1 hour.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Fry the salmon cakes about 5 minutes per side until golden brown. Transfer to a paper towel to drain, then serve.

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