Salmon Cakes over Spinach

I’m a big advocate of always being stocked with a can of red, wild-caught, Sockeye salmon. When in doubt, salmon cakes are always tasty on top of a salad — or rice. For most of the year, Pesto Salmon Cakes  have been my go-to salmon cake recipe. Last night, without any pesto on hand, I whipped up a more standard batch of salmon cakes and was reminded just how many fish there are in that big sea of salmon cake recipes.


  • 14 1/2 oz. can of red salmon
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. mayonnaise 
  • 1/4 cup chopped red onion
  • 1/4 cup fresh parsley
  • 2 Tbsp. grated parmesian cheese
  • 2 eggs
  • 2 slices whole wheat bread
  • 1/2 tsp. pepper
  • 2 Tbsp. olive oil


  • Add all ingredients, other than the salmon and olive oil, in a food processor and pulse until well combined. Pour mixture into a medium-sized mixing bowl along with the can of drained salmon.
  • Mix well with a fork until salmon chunks are broken up and thoroughly incorporated. Form salmon mixture into 6-8 patties.
  • Heat 2 Tbsp. of olive oil in a large skillet, and add salmon patties. Cook on medium for 4-5 minutes on each side.  Serve warm over a salad, or with rice, or on a bun as a salmon burger.

2 thoughts on “Salmon Cakes over Spinach”

  1. Salmon croquettes were the first thing I learned to make when I got married. I thought I was the only one still buying canned salmon. I will definitely try your recipe and shake things up by serving over spinach or field greens instead of my usual white rice. Thanks!

Comments are closed.