Canned salmon recipes are a convenient and economical choice, but if you prefer to use fresh salmon, you can still make this recipe. The salmon will need to be cooked before using in this recipe, so leftover air-fryer salmon or baked salmon would be perfect. You’ll need about 1-3/4 cups flaked cooked salmon.
Ingredients
- 2 tablespoons fat-free mayonnaise
- 1/4 teaspoon capers, drained
- 1/4 teaspoon dill weed
- dash lemon juice
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1-1/2 cups soft whole wheat bread crumbs
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup egg substitute
- 3 green onions, thinly sliced
- 1/4 cup finely chopped celery
- 1/4 cup minced fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/8 to 1/4 teaspoon hot pepper sauce
Instruction
- In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°.
- Meanwhile, combine the sauce ingredients. Serve with salmon.
