Salmon Quinoa Cakes Recipe

Upgrade From Crab Cakes To These Nutritious Salmon Quinoa Cakes


1 can      Salmon 14.75 oz

2             Cup Prepared Quinoa (white or red)

3              Eggs (Beaten)

½ - ¾      Cups GF Panko Bread Crumbs

1-1/2     Cup Finely diced fresh bell peppers (any color or combination)

3/4         Cup Red Onion (Finely Diced)

1             TSP Kosher Salt

1             TSP Black Pepper

1             Cup Sour cream or plain yogurt

1             TBSP Fresh Dill (Chopped)

1             TBSP Lemon zest

1/3         Cup Ghee, divided


Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) canned salmon, drained and chunked.

Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm.

In a bowl, blend sour cream, dill and lemon zest.

Lightly coat a nonstick pan with ghee. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm.

For each serving, place patties on a plate and drizzle with dill sauce. Serves 3 – 4. Enjoy!

Adapted from Trident Seafoods