Salmon Cakes

Salmon Cakes


This is a great way to use leftover salmon up because let’s be honest: nobody likes dry, reheated salmon.

Salmon Cakes

Yield: varies depending on size


3c salmon, cooked (3 cups is about 3 medium center cut pieces)

1 green onion

3 radishes

½ a bell pepper or 2 mini bell peppers

½ tbsp capers

2 eggs

½ c feta cheese, crumbled

2 tbsp lemon juice

1 tsp garlic powder

1 tsp Old Bay

¼ tsp black pepper




Sheet tray w/ parchment paper



Preheat the oven to 375F. Flake the salmon into the bowl and set aside. Very thinly slice the green onion and fine dice the bell pepper. Using a box or hand-held grater, grate the radishes. Chop the capers some. Add all the ingredients to the salmon and carefully mix together until everything is incorporated.

Using the scoop, make little patties and place them on the parchment paper lined sheet tray. Bake time will vary depending on size of patties, but generally will be about a half hour. The outsides will appear dry and have a slight golden color to them and the bottoms will have browned just a bit.