Wild Alaska Salmon & Quinoa Cakes

Wild Alaska Salmon & Quinoa Cakes

2 minutes 3-4 servings


  • 1 can Tulip® Pink Salmon 14.75 oz

  • 2 Cup Quinoa (white or red, prepared)

  • 3 Eggs (beaten)

  • 1 Cups Panko Bread Crumbs

  • 1-1/2 Cup Finely diced fresh bell peppers (any color or combination)

  • 3/4 Cup Red Onion (Finely Diced)

  • 1 teaspoon Kosher Salt

  • 1 teaspoon Black Pepper

  • 1 Cup Sour Cream or Plain Yogurt

  • 1 Tablespoon Fresh Dill, chopped

  • 1 Tablespoon Lemon Zest

  • 1/3 Cup Canola or Olive Oil, divided


Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Tulip® or other Trident Seafoods® Alaska canned salmon, drained and chunked. Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm. In a bowl, blend sour cream, dill and lemon zest. Lightly coat a nonstick pan with oil. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm. For each serving, place patties on a plate and drizzle with dill sauce.


No reviews yet