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Salmon Quinoa Cakes

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 8

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
 

  • Preheat the Oven: Set your oven to 425°F (218°C). Line a baking sheet with foil and brush lightly with olive oil.
  • 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.
  • 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.
  • Form the Cakes: With clean hands, form the mixture into 2-inch wide patties. You should get around 8 cakes.
  • 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.
  • Serve: Transfer to a platter and serve warm, with lemon wedges or a light dipping sauce if desired.

Notes

  • 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.