Salmon Cakes is an easy, healthy recipe that makes cooking fish easy for weekend meals and can also be served for fancier dinners.

This recipe is one of our favorites so we have featured it not only in our Mayhem to Mealtime Meal Planning Program, it is also in our new cookbook!

NOURISHED: 10 Ingredients to Happy Healthy Eating cookbook is our new cookbook. Find out more here.

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And for a fabulous close up photo of our Salmon Cakes, feast your eyes on this!

Salmon Cakes

Course: Main Dish
Cuisine: Seafood
Cooking Method: Stove Top
Condition: Diabetes, Nut Free
Servings: 4 servings


  • 2 strips bacon optional; cooked crispy
  • 1/4 cup onion chopped
  • 1 egg
  • 1/2 cup Greek yogurt or mayo
  • 2 tsp dijon mustard
  • 1/2 tsp sugar
  • 1 tsp lemon zest
  • 14 oz salmon canned, check for large bones
  • 1 potatoes baked, peel removed, and fluffed with a fork
  • 1/4 cup breadcrumbs
  • 2 tbsp parmesan cheese grated
  • black pepper
  • 1/2 cup vegetable oil


  • If bacon is desired, cook according to package directions until crispy. Crumble and reserve bacon fat. Heat 1 Tbsp of reserved bacon fat in a small sauté pan over medium heat. Add onions and cook until translucent. If no bacon is desired, heat 1 Tbsp desired oil to cook onions.
  • Slightly cool onions. Mix together bacon, onion, egg, yogurt (or mayo), mustard, sugar, and lemon zest in a bowl. Add salmon and potato, mixing gently. Form the mixture into 12 small patties.
  • In a shallow dish, combine breadcrumbs, parmesan cheese, and pepper. Coat the patties in breadcrumb topping. Heat 1/4 cup of the oil in a large sauté pan over medium heat. Cook the salmon cakes in batches until golden, about 3-4 minutes per side. Add more oil as necessary.
  • Serve with desired starch and veggies.


Omit bacon if you want this recipe to be vegetarian.


Carbohydrates: 17g | Protein: 31g | Fat: 39g | Sodium: 596mg | Potassium: 653mg | Fiber: 1g

Fun fact, salmon cakes are actually my favorite food in the whole world. Every year my mom would ask me what I wanted for dinner on my birthday and every year, I would ask for salmon cakes. Now, 10 years later, I have tried to recreate mom’s recipe probably a hundred times and they have never come out the same – until now.

So, 10 years ago when I fell in love with mom’s salmon, I had no idea how many nutrients I was getting each year on my birthday. Canned salmon is a very cheap way to get all the same nutrients – rich in omega-3, antioxidants, vitamin B12, and vitamin D. Omega-3 fatty acids have been proven to have significant impact on brain health, including improvements in memory, productivity, ability to perform calculations, and other daily tasks while reducing risk of depression and anxiety. In addition to brain health, the omega-3’s in salmon have been shown to reduce risk of heart disease, assist in blood glucose control, improve insulin resistance and aid in weight management. Salmon is also a great source of B-Vitamins, specifically Vitamin B12. This vitamin is really important because it’s only found in animal products and it’s estimated that almost half of Americans are actually deficient in it. Deficiency of Vitamin B12 results in constant fatigue, weakness, and over an extended period of time can progress into a form of anemia where the body isn’t getting the blood and oxygen it needs. The antioxidants in salmon, most importantly selenium and astaxanthin (we can’t pronounce it either, it’s okay!), have shown to have a lot of benefit for protecting cells from damage in patients with increased levels of inflammation – such as those with diabetes, arthritis, dementia, IBS, celiac and heart disease. So really, it’s great for everyone!

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