Crispy Strawberry Salmon Cakes

Crispy Strawberry Salmon Cakes are a healthy and hearty lunch or dinner recipe that can be made in bulk and saved for later. This recipe is naturally gluten-free and pairs wonderfully with a strawberry side salad.

I really do have an obsession with salmon cakes. Out of all the recipes I’ve made over the years, this is the savory one that I have cooked the most. It really is just too easy not to. And that’s how I like my cooking - we get in and we get out, whipping up a delectable meal in the meantime ;)

But these are no ordinary salmon cakes, these are special salmon cakes…

Salmon cakes with pops of diced California Giant Berries Strawberries! Fresh strawberries in salmon cakes might seem unconventional at first, yet that is why it actually works. Because each bite holds a touch of sweetness that cuts right through the heartiness of the cakes. Similar to when you have a salmon salad with fresh fruit mixed inside - the strawberries are subtle enough to where they balance out the richness of the salmon cakes, instead of competing with it. 

This recipe is a fantastic way to start experimenting with all the ways in which you can cook with berries.

And just like a good relationship, at first they’re sweet, but once you get to know them, you see the depth (of flavor) they carry 

Enjoy!

xx Marie 

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A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!

Strawberry Salmon Cakes 

Makes 6-8  

For the Salmon Cakes:

3 tbsp olive oil, divided

1 cup celery, diced 

1/2 yellow onion, diced 

3/4 pound cooked salmon, preferably wild caught 

1/3 cup California Giant Strawberries 

1 egg

2 tbsp dijon mustard

2 tbsp hemp seeds

Pinch of sea salt 

Top with greek yogurt and fresh herbs (cilantro or sprouts/microgreens)

For the Side Salad:

2 cups lettuce

1/3 cup California Giant Strawberries, thinly sliced  

1 tablespoon hemp seeds

1/2 avocado, diced 

Juice of 1/2 small lemon + olive oil 

Pinch of sea salt 

Preheat your oven to 400F. 

In a medium sauté pan, warm the olive oil over medium heat and stir in the celery, onion and salt. Cook until the veggies are tender. Add a splash of water if the pan ever dried out.

Now mix all the filling ingredients in a bowl, including the cooked veggies. Pop in the fridge to set for 30 minutes. 

In the meantime, prepare your side salad by mixing all the ingredients into a mixing bowl. Set aside. 

Line a baking sheet with parchment paper.

Remove the salmon cake mixture from the fridge and form into small patties, about 3-4 tablespoons of the mixture. 

Place the patties evenly on the parchment paper with room in between to cook. Bake for 12-15 minutes or until the salmon patties are golden and crispy on the bottom side. 

Once cooled, serve the salmon cakes with a dollop of Greek yogurt, fresh herbs and your side salad. Enjoy!