Salmon Cake Recipe: a main meal or appetizer (a must try!)

This dish can be made as an appetizer or a main meal. I served it as a main meal, but if you make the cakes smaller they will make great finger food!

I usually only take on simple recipes, but I have been getting excited about recipes with a few more steps, and this recipe is just that. It is not hard to follow, but there are a lot of ingredients.

Camera man really liked these salmon cakes and I did too! It takes regular baked salmon up a whole notch and gets your tastes buds thinking a little. I would 100% make this again!


  • 1/2 pound salmon (try to get wild caught)
  • EVOO to grease pan
  • salt
  • fresh ground pepper
  • 4 stalks of celery
  • 1 small green pepper
  • 1 small red pepper
  • 1/4 cup minced fresh flat-leap parsley
  • 1/4 teaspoon hot sauce
  • 1 tablespoon capers
  • 1.5 teaspoon worcestershire sauce
  • 1.5 to 2 teaspoons of Mrs. Dash Garlic and Herb spice  (I LOVE this seasoning! It is salt free and really adds great flavor!!)
  • 1 cup breadcrumbs
  • 4 tablespoons of greek yogurt
  • 1 tablespoon of mayo. I made my own. If you do not have mayo just use another tablespoon of plain greek yogurt.
  • 1 teaspoon dijon mustard
  • 1 egg white lightly beaten
  • 3 full eggs lightly beaten


Season the fish with salt and cook.  Either bake it, Or pan sear like I did. If you pan sear, add oil to a pan and put the fire on medium, let it get hot. Cook the fish about 12 to 15 minutes on each side. It really depends on how thick the fish is.  Once it starts to flake it is ready. 

Set the fish aside and let it cool.

Chop the veggies (peppers, celery, and parsley) I cut mine really small and it worked out great. Add oil to a pan and put on medium-low heat. Saute the veggies along with the capers, hot sauce, worcestershire sauce, Mrs. Dash, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Saute until veggies are soft. About 15 to 18 minutes. Keep mixing.

Set aside to cool.

Now that the fish is cool, flake it into a bowl. Add in the breadcrumbs, yogurt, mayo, mustard and eggs. Add in the veggatables and mix well. Cover and put inside fridge to cool for about 30 minutes. This will make it easier to form the cakes.

Preheat oven to 400 degrees and spray a baking sheet with cooking spray. I made 8 cakes out of this mixture. I just scooped out about 1/4 cup for each cake. Make a ball and then press down to form your cakes.

Bake for 10 to 12 minutes on each side. It will turn golden brown. It will be warm and delicious. Serve and enjoy! 

I made a salad to go with this dish.

Posted on May 16, 2014 and filed under entree, apps/side dish.