Delicious Muffin Tin Fresh Salmon Cakes, fish cake makeover with fresh salmon and protein-packed quinoa with herbs and spices baked to perfection. Lemon-mustard sauce matched perfectly with this savory salmon cake.
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As a family, we love seafood, especially salmon. I always look forward to trying it in different ways. These Muffin Tin Salmon Cakes are the result of one such experiment. Do you know September is National Cholesterol Awareness month? Muffin Tin Salmon Cakes are made into a better-for-you version by swapping flour with quinoa, other oils with Mazola® Corn Oil and whole eggs with egg whites. For the sauce, I swapped sour cream with Greek yogurt. You are ditching canned salmon for fresh salmon to makes delicious Muffin Tin Salmon Cakes, which gives them an excellent fresh fish flavor. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Why Mazola Corn Oil? Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. I have baked these salmon cakes using Mazola Corn Oil, which is good for baking, grilling, sautéing, stir frying, or mixing up a marinade or sauce. The 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. According to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil. You can get Mazola Corn Oil from various grocery stores.
How are salmon cakes are made? These Salmon Cakes have a wonderful texture; the crispy exterior gives way to a firm and tender interior. For cakes with the best texture, chop the fish by hand, or you can use a food processor, which will quickly turn the salmon into a paste. If you can get fillets from the tail of salmon, it is thinner than other fillets and contains a little more fat for extra flavor. Lemony yogurt mustard sauce can be put together quickly but can also be made ahead and kept in the refrigerator. This dressing is the ideal accompaniment to salmon cakes along with fresh green salad.
These Muffin Tin Fresh Salmon Cakes with lemony yogurt dressing are perfect for a lighter lunch or dinner. The addition of quinoa gives extra nuttiness, along with the crunchy panko breadcrumbs and egg white, which lighten up the recipe and increase the protein content. I have added sweet paprika, but you can skip that if you want. I added lemon juice to salmon cakes, as they are an excellent tenderizer. I have also added 3 combo quinoa (yes, red, black and white quinoa) chives and fresh garlic to the salmon cakes. Make sure to make it in large muffin tin so that it looks like regular salmon cakes.
While the salmon cakes are baking, whip up the lemony yogurt dressing with lemon juice, non-fat Greek yogurt and Dijon mustard with the addition of chives to make it an extraordinary sauce. Simple yet perfect dinner or lunch you can serve over a bed of spring mix leaves or arugula.
Muffin tin Fresh Salmon Cakes
Ingredients
- ⅓ cups cooked quinoa I used 3 quinoas - red, white and black quinoa
- ¾ lb salmon skinned and boned and coarsely chopped
- ½ cup finely chopped onion
- 1 ½ tablespoons chopped fresh chives divided, plus more for garnish
- 2 cloves garlic made it into paste
- ¼ cup panko breadcrumbs
- ¾ teaspoon pepper
- 2 egg whites lightly beaten
- 2 ½ tablespoons Mazola Corn Oil
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 teaspoons lemon juice
For Lemony Mustard Sauce
- ½ cup plain Greek fat-free yogurt
- ¼ tsp fresh ground pepper
- ½ tsp lemon juice
- ½ tbsp Dijon Mustard
- 1 tbsp chives
To serve
- 3 cup spring leaves mix
- 1 lemon cut into slices
Instructions
- Preheat oven to 350°Stir together cooked quinoa, salmon, onion, chives, and the garlic in a large bowl. Stir together panko breadcrumbs, salt, pepper, paprika and 1 teaspoon lemon juice and egg whites, corn oil, stirring until combined.
- Generously coat 8 jumbo muffin cups with cooking spray or oil.
- Divide the salmon-panko mixture evenly among the prepared cups, using a heaping ⅓ cup in each cup.
- Bake about 25 minutes or until the tops are golden and a thermometer inserted in center of a cup registers 160°F.
- Cool in the muffin cups on a wire rack for 10 minutes.
- Make Lemony mustard sauce by stirring together ½ cup yogurt, ½ tablespoon mustard, ½ teaspoon lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, and the remaining 1 tablespoon chives.
- To serve, divide spring leaves mix among 4 serving plates. Run a knife around the edges of each salmon cup to loosen; remove from the muffin cups. Arrange on top of the leaves mix. Serve with lemon wedges and lemon-mustard sauce.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Melissa says
This was wonderful! I followed your recipe exactly and my whole family enjoyed it. I would have never thought to include quinoa, but it worked beautifully. Can't wait to try more of your recipes.
Jane says
Hi, Swathi.....I left a comment a few hours ago. I was inquiring about the last few ingredients of the recipe:
1/4.... freshly ground pepper
and
1/2....lemon juice
Neither of these list the amount , like tsp. or cup,etc.
Would you please let me know, so I can make your wonderful-sounding recipe?!
Thank you,
Jane
Jane says
I'm hoping to try these soon. Could you tell me, please, what is the amount to be used for the freshly ground pepper, and the lemon juice?
Thank you!
Jane
Swathi says
Sorry for being late, you need to use 1/4 tsp ground pepper and 1/2tsp lemon juice. I have adjusted the recipe can you check now.
Molly Kumar says
These look so yumm and I love the idea of Muffin tin bakes.
Jade says
I hate frying salmon cakes so I was so excited to try this muffin tin salmon cakes! They turned out really great.
Eileen Kelly says
Such a great idea to make the salmon cakes in the muffin tin. It was so easy to make and the family loves these cakes. I love using mazola oil, delicious and a better choice for the family. This will be in our rotation forever for dinner, yum.
Suja Manoj says
Awesome idea, healthy too..yummy
rika says
I love salmon! These salmon cakes would be perfect for any weeknight or brunch! I know that my kids will enjoy this recipe.
Ice Cream n Sticky Fingers says
My mom used to make Salmon cakes when I was growing up. I don't eat a ton of fish so I am pretty sure that I turned up my nose to them. As a an adult, I have found things that I do like that I hated as a child. I might have to give these a try and see if I actually like them. They do look good.
Kimberly Storms says
Those look fun, I wonder if my kids would like them. I like that they have both lemon and Dijon mustard! I think those pair perfectly with salmon!
Tiffany La Forge-Grau says
I have got to bake these for my husband. He is a freak about salmon! He would enjoy these very much!
Lathiya says
I love fish but never tried salmon cakes. This looks fabulous and making in muffin tin is awesome idea.
Tasheena says
I love that these salmon cakes can be made in a muffin tin. It looks like this recipe is really easy to make.
Lisa Favre says
Salmon cakes are my absolute favorite - I cannot wait to try this recipe for my family. I just know that my husband will absolutely adore it!
Ruth I says
Oh great! Another recipe I would be trying this week. This looks so good and perfect for our dinner. So yummy!
Catalina says
What a great idea for a party appetizer! I will make it for our weekend game night!
Terri Steffes says
Those look great! I think my husband would enjoy them. I know that I would!
Tomi C says
My mom LOVES salmon. I just sent her a link to this recipe. It sounds like one she'd love to try. Easy and perfect little salmon cakes. This actually sounds like a great recipe for brunch with the girls.
Amber Myers says
I bet my kids and husband would like these. They are all about seafood. I wish I liked it! I tried, but it's not for me.
Rena says
I love salmon cakes but haven't had them in a very long time. I never knew how to make them before but this is a huge help.
Melissa Chapman says
My son also loves seafood and salmon so i know he would love these crabcakes. I have not made these before but they sound so good and healthy.
Whitney says
What a healthy meal! I especially love the lemon sauce, delicious!
Alli Smith says
I've been making salmon cakes for years and have never thought to bake them in muffin tins. This way is so much healthier and they look delicious! Pinning!