Aside from being served as the main course in a dinner table, salmon is also a great appetizer. Salmon is not really known for this, but there are several easy to follow recipes that can turn salmon into the perfect appetizer.

This simply shows how versatile salmon is. It is great as a main course, and it is also equally great as an appetizer. Salmon is known for its simple preparation. However, when cooked as an appetizer, it requires quite a handful of additional ingredients and cooking style. Nevertheless, it is not too hard that you cannot do it on your own.

This particular dish has two components. First is the baked salmon patties and the other is its dipping sauce. As an appetizer, dipping sauce is always a default choice.

When it comes to purchasing the right salmon, there is a debate whether wild tastes better than farm-raised salmon. Some might argue that there is a huge difference when it comes to taste, this recipe is well-balanced and relies on both the salmon and the complimenting ingredients. Bottom line is, whether wild or farm-raised, salmon still tastes great and will be perfect for this recipe.


1/2 pound salmon fillet
olive oil cooking spray
1 table spoon olive oil
¾ cup small red onion, diced
1 cup small celery, diced
½ yellow bell pepper, diced
¼ cup fresh parsley, minced
1 tablespoon capers, drained
¼ teaspoon hot sauce
1 teaspoon Old Bay seasoning
1 cup breadcrumbs
3 tablespoons light mayonnaise
3 tablespoons fat free Greek yogurt
1 teaspoon Dijon mustard
1 large egg, beaten
3 large egg whites, beaten


Preheat a large sauté pan over medium-high heat. Season salmon fillet with salt. Light spray the pan with oil and cook the salmon until brown. This should take around 4 minutes. Flip the salmon, and cook the other side for another four minutes. The salmon should be properly cooked when it is easily flaked. Set aside to cool.

Add the olive oil into the pan and cook sauté the celery, onion, yellow and red bell peppers, capers, parsley, hot sauce, and Old Bay seasoning. Add a dash of salt and pepper to taste. Cook over medium-low heat until the vegetables are soft which should take around 20 minutes. Set aside to cool.

On a large bowl, flake the salmon fillets. Ad mayonnaise, bread crumbs, eggs, mustard, yogurt, and the vegetable mixture. Mix well. Let it sit for about 30 minutes. This will allow the mixture to be easily shaped and less sticky to handle.

Preheat the oven to 400 degrees F. Spray cooking oil on a non-stick baking sheet. Shape the mixture into small cakes and place on the sprayed baking sheet. Bake for about 10 minutes or until golden brown. Flip the salmon cakes and cook for another 10 minutes. Serve.


For dipping sauce, there are a lot of possible choices in here. For a simple one, you can just serve mustard and ketchup or mayonnaise. If you have more time to spare, you can create a more sophisticated dipping sauce.