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Salmon and Edamame Cakes

Salmon and Edamame Cakes


  • 2 cups (about 13 ounces) flaked cooked salmon
  • 1/4 cup panko (Japanese-style bread crumbs), preferably whole-wheat panko
  • 2 large egg whites
  • 1 tablespoon peeled and minced fresh ginger
  • 1 scallion, white and green parts, finely chopped
  • 1 tablespoon finely chopped fresh cilantro
  • 1 clove garlic, crushed through a press
  • 1/2 cup thawed frozen edamame
  • Canola oil in a pump sprayer
  • Lime wedges, for serving


  1. In a medium bowl, mix the salmon, panko, egg whites, ginger, scallion, cilantro, and garlic. Stir in the edamame. Shape the mixture into 4 (3 1/2-inch-wide) cakes. Transfer to a waxed paper-lined plate and refrigerate for 15 to 30 minutes.
  2. Spray a large nonstick skillet with oil and heat over medium heat. Add the salmon cakes and cook until the undersides are browned, 3 to 4 minutes. Flip the cakes over and cook until the other sides are browned, 3 to 4 minutes more. Serve hot, with the lime wedges.


  • Recipe provided by Marla Heller, R.D., author of the NY Times bestsellers The DASH Diet Younger You, The DASH Diet Weight Loss Solution, The DASH Diet Action Plan, and The Everyday DASH Diet Cookbook.

Nutrition Information

Per serving: 267 kcal cal., 1 g fat) (166 mg sodium, 1 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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