- 12 ounces Wild Caught Salmon (Fresh or Canned)
- 0.5 cup, minced Red Onion
- 1 cup, small dice Red Bell Pepper
- 2 Eggs
- 1 Tablespoon, chopped Fresh Curly Parsley
- 1 Tablespoon, chopped Fresh Chives
- 1 teaspoon Sea Salt
- 0.5 teaspoon Freshly Ground Pepper
- 1 head Red Leaf Lettuce
Greek Yogyrt Sauce
- 0.3 cup Plain Greek Yogurt
- 1 Lemon
- 0.25 teaspoon Sea Salt
- pinch (8th teaspoon) Ground Black Pepper
- 1 teaspoon Honey/Maple Syrup
Soft, tender, savory and slightly sweet salmon cakes that are easy to make.
It’s always good to incorporate more fish into your diet and these salmon cakes definitely make it fun!
I kept these gluten free without any breadcrumbs which keeps them light and juicy.
You can use fresh or canned salmon for this recipe. Do look for a wild-caught salmon product.
Not only is salmon visually pretty but it is also very nutritious.
Salmon is rich in omega-3 fatty acids which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease.
This pretty fish is also a great source of protein, is high in B vitamins, a good source of potassium, and more!
I highly recommend adding the red bell pepper as it adds color and sweetness.
Fresh corn is also a great option. If you like it spicy, try jalapeño as well.
These fish cakes make a great appetizer, lunch or even light dinner!
If you are having people over or need to bring something to a party and want to impress them, make these.
About the Salmon
If you bought fresh, wild caught salmon simply roast it in the oven.
Add about 1 Tablespoon of olive oil and lightly rob it all over the salmon then sprinkle the top with about 1/2 teaspoon of salt and 1/2 teaspoon black pepper.
Broil the fish for 8-10 minutes. Then allow to cool and place into a large bowl.
If you bought canned salmon, simply drain any excess liquid and place into a large bowl.
Make The Mix
To your cooked salmon, add the minced onion, small diced bell pepper, the chopped parsley, chives, 2 whole eggs and the salt and pepper.
Use a fork to mix everything until well combined.
Cover the bowl with plastic wrap and refrigerate for 45 minutes to an hour.
This will allow the ingredients to combine and adhere better when you are ready to form them into patties.
You can try and form and fry them now but they will most likely fall apart.
Fry The Salmon Cakes
Remove the mixture from the refrigerator and add about 2 Tablespoons of olive oil to a large skillet and heat on medium-high.
Once the oil is hot, form the patties. I use a medium size ice cream scoop to make sure all patties are the same size.
As you scoop the mixture and form the patties, squeeze out any excess liquids. This mixture will make about 11 cakes.
Place the patties in your hot skillet, lower the heat to medium and pan fry for 2-3 minutes on each side.