Old Bay Salmon Cakes

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses

Filled with vegetables and flavored with an all-time pantry favorite, these Old Bay Salmon Cakes will definitely hit the spot. Prepare them ahead of time and store them in the fridge, until you’re about ready to eat. A little prep ahead can make a big difference for a busy lifestyle and you’ll be glad you tried these.

Thankfully, this recipe is another nutritionist-approved option, using healthy swaps like non-fat Greek yogurt and whole wheat breadcrumbs. Because these delicious Old Bay Salmon Cakes count as one PowerFuel and half of a SmartCarb (and half of a Vegetable serving!), they make a great foundation for a Flex Meal. Double the recipe if you need to increase the SmartCarb and PowerFuel counts, or serve them with a side of tender brown rice to bump up just the SmartCarbs. However you enjoy this dish, make sure to log it in the NuMi app! > 

Still a little confused about Flex Meals? We’ve got you covered right here >

Servings: 5 (Makes 10 salmon cakes; 1 serving = 2 cakes)

Calories per Serving: 193

On Nutrisystem, Count As: ½ SmartCarb,1 PowerFuel, and ½ Vegetable


  • 2 cans of salmon (6 oz.)
  • ½ cup yellow pepper, diced small
  • ¾ cup red onion, diced small
  • 1 tsp. minced garlic
  • 1 cup kale, thinly sliced
  • 1 ½ Tbsp. Old Bay seasoning
  • ¼ tsp. crushed red pepper
  • ½ cup whole wheat breadcrumbs
  • ¼ cup egg whites
  • 3 Tbsp. non-fat Greek yogurt
  • 1 tsp. Dijon mustard


  1. Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Set aside.
  2. Heat a nonstick skillet over medium heat. Drizzle a small amount of water into the pan then add yellow pepper, red onion and garlic. Sauté for 8-10 minutes until vegetables are soft.
  3. Add kale, Old Bay seasoning, and crushed red pepper to the skillet. Continue to sauté for an additional 2-3 minute until the kale is wilted. Set aside to cool to room temperature.
  4. Drain salmon and flake into a large bowl. Add the breadcrumbs, egg whites, Greek yogurt, Dijon mustard and cooled vegetables. Mix until well combined.
  5. Cover and chill in the refrigerator for 30 minutes.
  6. Scoop out about 1/3 cup of batter and form 10 patties. Place the patties on the prepared baking sheet.
  7. Bake for 10 minutes. Carefully flip the salmon cakes and bake for an additional 10 minutes.
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