This low calorie salmon cakes recipe is easy to make and so yummy! You can make these healthy salmon patties with leftover salmon, or canned salmon.You can make this salmon fish cakes gluten-free by using Tamari (in place of soy sauce) and gluten-free breadcrumbs.
To a large bowl, combine the salmon, red onion, red bell pepper, cilantro, lemon juice, soy sauce, sesame oil, Greek yogurt, and mixed together.
Add the egg, and one cup of the breadcrumbs, and mix together.
To a shallow dish (or pie pan) add the remaining breadcrumbs.
Working with wet hands (so the mixture won't stick to you) make 12 salmon patties. To make this easy, start rolling them in a ball as you would meatballs, and then gently push down into a patty form.
Coat the patties in the remaining breadcrumbs, moving to a baking sheet as you work.
Heat a skillet over medium heat, and spray with olive oil. Cook the patties in batches, for 2 to 3 minutes each side, until browned. Then transfer to a paper towel lined plate to drain.
Serve hot, or cool completely and move to a freezer bag for storage. Salmon patties will hold in the freezer for 1-2 months and the fridge for 3 days. You can reheat on a baking sheet in a 350° oven for 15 to 20 minutes.