Salmon Cakes


Stretch one fillet of salmon to feed your whole family with these flavorful and nutrient packed cakes. Salmon is a wonderful source of omega-3 fatty acids, an important oil that has been shown to support heart health.

1 pound salmon, cooked and broken apart

¾ cup bread crumbs, or cooked quinoa or bulgur wheat

¼ cup chives or green onion, chopped fine

¼ cup parsley, chopped fine

2 tablespoons garlic, chopped

1 tablespoon thyme, fresh, chopped fine

1 tablespoon rosemary, fresh, chopped fine

1 teaspoon salt

½ teaspoon pepper

2 eggs

½ cup mayonnaise

2 tablespoons oil (refined canola, safflower, or sunflower are good for high heat)


  1. Bake salmon in a 400° oven for about 12 minutes. Remove and cool.
  2. Place salmon in a large bowl
  3. Mix bread crumbs, green onions, chopped herbs, salt, and pepper in with the salmon.
  4. Stir in the eggs and mayonnaise until everything is combined and can form a patty.
  5. Form 8-10 patties.
  6. Place 2 tablespoons of oil in a pan on medium-high heat and fry the cakes until golden brown on both sides.
  7. To store in the freezer for up to 1 month, place uncooked on a baking tray till frozen, then put in freezer bags including as little air as possible. Can be cooked straight from the freezer.


Serving Size:
Makes 8-10 cakes.
Seattle Tilth
Leika Suzumura