Diabetes Recipes

Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce

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Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce

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Nutrition Facts

Makes: 8 Serving(s)

Amount Per Serving

Calories: 180

Total Fat: 5g

Saturated Fat: 2g

Cholesterol: 30mg

Sodium: 680mg

Total Carbohyrdates: 15g

Dietary Fiber: 2g

Sugars: 9g

Protein: 17g

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Make this for: Dinner

Category: Seafood

This Recipe Makes: 8 Serving(s)

What you'll need

  • 1/2 cup plain fat free yogurt
  • 1/3 cup grated Parmesan cheese (reduced fat)
  • 1/4 cup egg substitute
  • 1 tbsp. Dijon mustard
  • 1 tbsp. minced chives
  • 1 tbsp. parsley chopped
  • 1 med shallot minced
  • 1/4 tsp. minced garlic
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb canned salmon
  • 1/2 cup panko breadcrumbs
  • 1 can nonstick cooking spray
  • 1 container plain fat free yogurt (for coleslaw)
  • 2 tsp. fresh lime juice
  • 2 packet(s) sugar substitute (used sucralose in analysis)
  • 1/4 tsp. celery salt
  • 1/4 tsp. white pepper
  • 1/2 tsp. red pepper sauce
  • 1 bag(s) coleslaw mix
  • 1 container plain fat free yogurt (for lime dill yogurt sauce)
  • 2 tsp. lime zest
  • 2 tsp. lime juice
  • 2 tbsp. chopped fresh dill
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper


  • Step 1
    For coleslaw: In a large bowl, mix together yogurt, lime juice, sugar substitute, celery salt, salt, pepper, and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.
  • Step 2
    For lime dill yogurt sauce: In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt, and pepper. Serve chilled.
  • Step 3
    For salmon cakes: Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt, and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.
  • Step 4
    Divide mixture into 8 equal portions and shape into 2-inch cakes. (Salmon cakes maybe refrigerated up to 4 hours before cooking.)
  • Step 5
    Place a large, nonstick over medium high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.

Diabetic Exchanges

  • Milk: Fat-Free, Low-Fat: 1/2
  • Non-Starchy Vegetables: 1/2
  • Meat/Meat Substitutes: Lean: 1 1/2
  • Carbohydrate: 1/2