Salmon & Quinoa Cakes

These homemade seafood cakes are as decadent as they are easy. Serve them as an appetizer on a sandwich or over a salad.

  • Prep: 15 Mins
  • Cook: 40 Mins
  • Portions: 16 Cakes

Ingredients You'll Need

  • 1 lb. Meridian Sockeye Salmon Fillets, skin removed
  • 1 1/2 cup quinoa, cooked & cooled
  • 1 green onion, sliced
  • 1/4 cup parsley, chopped
  • 1/3 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. paprika
  • Olive Oil
  • Salt and pepper

Directions

  1. Preheat oven to 425F
  2. Rub salmon with olive oil and season with salt and pepper
  3. Place salmon on a foil lined baking sheet and roast for 10 minutes
  4. Cook until salmon is just slightly undercooked and can be flaked with a fork
  5. In a bowl, combine flaked salmon, quinoa, green onion, parsley, mayonnaise, dijon mustard, egg, lemon juice and paprika
  6. Season with salt and pepper
  7. Shape salmon mixture into 2 inch wide cakes
  8. Pour olive oil in a skillet over medium heat
  9. Fry salmon cakes for 4-5 minutes per side, until golden brown
  10. Repeat with the remaining cakes

Discussion 8 comments

Norma Gillespie says:

I can’t wait to try your latest recipe! THANK YOU FOR SHARING!

Meridian Meats says:

Thank you Norma! We hope you love it! 🙂

Dianne says:

Very good recipe!
Thank you for all the wonderful recipes!

Meridian Meats says:

Thank you Dianne 🙂

Karen Kolkman says:

This was really delicious. Served this for a family lunch last week. Thanks for the recipe – keep em coming!

Meridian Meats says:

Hi Karen!
So glad to hear that! Thank you for your feedback!

Merv says:

Could I use canned sockeye?

Meridian Meats says:

Hi Merv,
I personally haven’t tried it with canned sockeye, but it should cook very similarly! Please let us know how it goes 🙂

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