Select Page

With healthy wild-caught salmon and fresh naturally-grown vegetables, these tasty little patties/cakes are the perfect answer to the question, “What’s for (meatless) dinner tonight?”

Salmon Cakes

adapted from a recipe by Cassie Johnston for the Splendid Table


  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 1 ½ lbs. skinless salmon, poached and flaked*
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay)
  • 1 tablespoon mustard
  • 2 large eggs
  • 1 cup whole wheat bread crumbs
  • 2 tablespoons olive oil


  1. Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat.
  2. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.
  4. Serve these with fresh lemon wedges!

*Cook’s Note: Try Wild Alaska Salmon & Seafood’s salmon burger meat in this recipe. You won’t have to remove the skin, and you can saute the meat briefly in a skillet rather than poaching it.

You might also want to whip up a tasty sauce consisting of 1 part mayo to 1 part plain Greek yogurt with lemon juice and dill. Yum!