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Quick and Easy Salmon Cakes

I love love love salmon. I love it hot, cold, canned, and wild. I am not a fan of farm-raised. I am not really a salmon snob I just do not think that they have perfected the whole farm-raised thing yet.

These salmon cakes are so easy and you can use canned or fresh, whatever you have is groovy. If you have farm-raised then use it. There are worse things you could do in life and not eating salmon at all would be one of them. We get our salmon from ButcherBox. I do like it but I do not like that they keep the skin on ewe, I am a tad wimpy when it comes to stuff like that.

As with most of my recipes, the important thing to know is you can be very flexible with the ingredients. If you do not have relish then skip it. If you love capers then add them. Please feel free to email me or hit reply if you need any help at all with substitutions.

Quick and Easy Salmon Cakes

Judy Malone
These are a perfect summer dish. These are awesome cold or hot and they taste even better the next day.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Gluten Free Recipes, Lunch
Cuisine American
Servings 4 people


  • Instant Pot
  • Sautee Pan


  • 3 filets Salmon Filets or 2 cans of Wild Salmon
  • 3/4 cup gluten-free bread crumbs
  • 3/4 cup cooked quinoa
  • 1 tbs dairy-free yogurt of course use dairy if you want 🙂
  • 2 tbs pickle relish
  • 2 large eggs
  • 2 tbs mustard dill balsamic I use the balsamic from California Balsamics
  • 2 cloves of garlic
  • 1 handful fresh dill and parsley


  • I semi-cooked my salmon filets on the stove first. I cooked them for about 4 minutes on each side over medium heat. I did not completely cook the fish because I finished it off in the instant pot. If you want to finish them off on the stove you can cook them a little more on each side. You can also semi-cook the fish in the instant pot if you want.
  • Once your filets are semi-cooked add them to your food processor- If the skin is on make sure you take it off first. DUH sorry!
  • Next, add in the rest of your ingredients and pulse until everything is well mixed. You might need to use a spatula and work the ingredients down into the bowl after a few pulses.
  • Once everything is well mixed make the size patties you want. I like to make small burger size patties and also roll a few golf ball size portion pieces.
  • Next, if you are using an Instant Pot or Airfryer cook them for 8 minutes at 165 degrees. Adjust the cooking time according to the size of your pattie. I do not flip them.
  • If you are using the stovetop pan method I would add about 2 tablespoons of oil and finish the cooking of them over medium heat. Make sure your pan is nice and hot before you place the patties in the pan. I would flip them after about 5 minutes on each side.
  • I love to serve these with Trader Joe's Tzatziki Dip. Remember these are fab hot or cold.

Recipe Notes

Feel free to adjust the spices in this recipe to your liking. If you do not want to use cooked quinoa then you can just double the gluten-free bread crumbs.
If you do not want to use dairy-yogurt you can substitute it with any plain yogurt or even mayonnaise or sour cream.
The balsamic I use is from California Balsamic.  They are the BEST balsamic I have ever tried. Very simple and clean ingredients. If you order tell them I sent you 🙂 I am not an affiliate or anything I just really love their stuff.
If you do not have fresh herbs then throw in some dried herbs. Dill is awesome with salmon but so is oregano, thyme and rosemary.
Keyword Salmon Cakes

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