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Salmon Quinoa Cakes

Ingredients

  • For the parmesan version:
  • 6 oz. salmon about ¾ cup
  • 1 ¼ cup cooked red quinoa
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon Dijon mustard
  • juice from half a large lemon or 1 small lemon

  • For the teriyaki version:
  • 6 oz. salmon about ¾ cup
  • 1 ¼ cup cooked red quinoa
  • 3 tablespoons your favorite teriyaki sauce

Instructions

  • Add all ingredients to a large bowl and mash together. Heat a skillet over medium heat. Once hot, add a teaspoon or two of oil and swirl to coat the bottom. Using a quarter cup, measure out ¼ cup of the salmon mixture, dump it into your palm and flatten and shape into a flat circle using your fingers. Invert your hand over the pan (don’t touch that hot pan, smarty!) and let the mixture plop into the hot skillet. You should hear a sizzle (if not, your pan isn’t hot enough). Repeat twice more (don’t cook more than 3 patties at a time, depending on the size of your pan). Cook for about 2 minutes on each side, or until browned. I lightly re-greased the skillet after each batch, you can try without re-greasing. If the oil starts to smoke, lower the heat. EAT!

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