These Salmon Quinoa Cakes are tender on the inside, crispy on the outside, and bursting with the fresh, savory goodness of real salmon, lemon, herbs, and protein-rich quinoa. A satisfying and healthy dish that’s easy to whip up, they’re perfect for lunch, dinner, or meal prep.

WHY YOU WILL LOVE THIS RECIPE

This dish takes everything you love about traditional salmon cakes and adds a modern, nutrient-packed twist: quinoa. It’s a balanced, protein-rich, delicious recipe that doesn’t skimp on comfort or flavor. With crispy golden crusts, zesty lemon undertones, and creamy richness from a hint of mayo and Dijon, every bite is a celebration of real food made simple. They’re easy to shape, easy to fry, and even easier to love.

Salmon Quinoa Cakes

Salmon cakes have long been a staple in comfort cuisine—classic, hearty, and full of nostalgic charm. But the addition of quinoa transforms them into something uniquely satisfying: more texture, more nutrition, and a new layer of subtle, nutty flavor. Quinoa not only brings a healthy punch to the table, but it also acts as a gentle binder that keeps the cakes moist and cohesive.

The base of this recipe is fresh salmon, lightly roasted and flaked for optimal texture. Using real salmon (as opposed to canned) takes the flavor to another level—clean, sweet, and tender. Roasting just until barely done ensures that the fish stays juicy and blends perfectly into the mix.

The other key players are familiar but thoughtfully proportioned. A touch of mayo adds creaminess without overpowering. Dijon mustard contributes that perfect tang, balancing the richness of the salmon. Fresh parsley and green onion add brightness and color, while paprika provides subtle warmth. Lemon juice is non-negotiable here—it wakes everything up and brings the whole dish to life.

Egg acts as a simple binder, and salt and pepper bring the seasoning home. The cakes are pan-fried to a golden finish, sealing in flavor and locking in that irresistible crust.

What makes this recipe even more appealing is its versatility. Serve them as-is with a side salad, stack them on a toasted bun for a salmon burger, or enjoy them cold the next day straight from the fridge. They’re perfect for meal prep, dinner parties, or weekday lunches.

And don’t forget, these are a fantastic way to use up leftover salmon, too. Whether you roast it fresh or repurpose last night’s dinner, the result is always satisfying.

As a chef, I love how this recipe allows for minimal waste and maximum flavor. The simple ingredient list means you can rely on pantry staples, and the hands-on shaping process is surprisingly therapeutic. You’ll get your hands dirty, yes—but that’s part of the joy.

Whether you’re a seasoned cook or a confident beginner, this is the kind of recipe that makes you feel accomplished. It’s high reward for low effort, and that’s my favorite kind of dish.

Pair it with lemony greens, roasted vegetables, or even a tangy yogurt sauce for dipping. However you serve them, these salmon quinoa cakes are destined to become a regular in your kitchen rotation.

They’re packed with protein, naturally gluten-free, and surprisingly satisfying for how light they are. And once you see how easy it is to fry up a batch, you’ll be tempted to double the recipe every time.

This is real food done right—hearty, wholesome, and full of flavor.

SERVINGS

Makes 8 cakes (Serves 4 as a main dish or 8 as an appetizer)

TIME

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Cooling Time: 10 minutes

• Total Time: 50 minutes

INGREDIENTS

• 1 pound fresh salmon fillet, skin removed (or pre-cooked salmon)

• Olive oil (for roasting and frying)

• Salt and freshly ground black pepper

• 1½ cups cooked quinoa, cooled

• 1/3 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 large egg

• 2 teaspoons fresh lemon juice

• 1 green onion, finely sliced

• ¼ cup chopped fresh parsley

• ½ teaspoon paprika

INSTRUCTIONS

1. Preheat the Oven: Set your oven to 425°F (218°C). Line a baking sheet with foil and brush lightly with olive oil.

2. Roast the Salmon: Rub the salmon with olive oil and season with salt and pepper. Roast for 10–12 minutes until just barely cooked through. Let cool, then flake into large chunks.

3. Mix the Base: In a large bowl, combine the flaked salmon, quinoa, green onion, parsley, mayo, mustard, lemon juice, egg, and paprika. Gently fold the mixture until evenly combined. Taste and season with additional salt and pepper if needed.

4. Form the Cakes: With clean hands, form the mixture into 2-inch wide patties. You should get around 8 cakes.

5. Pan-Fry: Heat a few tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, fry the cakes 4–5 minutes per side until crisp and golden. Don’t overcrowd the pan—work in batches if necessary.

6. Serve: Transfer to a platter and serve warm, with lemon wedges or a light dipping sauce if desired.

TIPS

• Leftover salmon is perfectly fine—just skip the roasting step.

• Use cold quinoa for best results—it keeps the cakes from becoming mushy.

• Shape by hand for the most cohesive patties; they’ll hold together better than when scooped.

• If your cakes feel too loose, chill the mixture for 15 minutes before frying.

• These freeze beautifully—just pan-fry and cool completely before freezing in an airtight container.