Instructions

1. Break up 14 oz. of salmon into small, bite-sized pieces. Melt 1 tbsp. of butter in a skillet, and then add ½ cup of diced onion and ½ cup of diced celery. Sauté the vegetables in the butter until tender, about five minutes.

2. Combine 1 beaten egg, ¼ cup of low-calorie or low-fat mayonnaise, 1 tbsp. of lemon juice, 3 tbsp. of chopped dill, 2 tsp. of dry mustard, ½ tsp. of black pepper, and ½ tsp. of salt in a mixing bowl. Add the flaked salmon to the bowl, and mix thoroughly.

3. Pour ¼ cup of bread crumbs and the sautéed vegetables into the bowl with the other ingredients and stir. Cover the top of the bowl with plastic wrap and place in the refrigerator for one hour.

4. Remove the bowl from the refrigerator and spread 2 tbsp. of flour across a piece of waxed paper. Form palm-sized cakes out of the salmon mixture, and then coat both sides of each cake with flour.

5. Preheat the oven to 400 degrees F and spray a 9 by 13-inch baking sheet with vegetable cooking spray. Place the salmon cakes onto the pan spaced about 2 inches apart and place in the oven.

6. Bake for 8 to 10 minutes, or until golden brown. Flip the salmon cakes with a spatula, and bake for an additional 5 to 10 minutes. Remove from the oven and transfer the cakes to a serving dish. Allow to cool slightly before serving.