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Creole Salmon CakesCreole Salmon Cakes

Prepared by: Amy Vance,
Nutrition Specialist,
University of Missouri Extension
February 15, 2015


Yield: 4 servings





  • 1 can pink salmon, drained
  • 10 whole grain crackers, crushed
  • 1 celery stalk, diced
  • 1 jalapeno, diced
  • 1 cup panko-style bread crumbs
  • 2 Tbsp. spicy brown mustard
  • 1 tsp. black pepper
  • 1 tsp. creole seasoning
  • 1 tsp. garlic powder
  • 1 tsp. onion flakes or powder


Creole sauce:

  • 1 8-ounce container of nonfat plain Greek yogurt
  • 1 Tbsp. hot sauce
  • Dash of black pepper



  1. Flake salmon. Add crackers, diced celery, diced jalapenos, bread crumbs, spicy mustard, and seasonings.
  2. Form into 4 patties. Place in broiler for 8 minutes per side.
  3. While these are broiling, mix ingredients for Creole sauce in a bowl.
  4. Cook patties to preferred crispness and serve with Creole sauce.


Nutrition information per 1/4 cup serving

Calories: 289

Total Fat: 8.7g

Sodium: 681mg

Protein: 24.1g



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hht For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, February 18, 2015