Herbed Quinoa-Stuffed Salmon Cakes

Name: Herbed Quinoa-Stuffed Salmon Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb fresh salmon, skinned and deboned; 1 cup cooked quinoa; 1/4 cup breadcrumbs; 1/4 cup finely chopped parsley; 2 green onions, chopped; 1 egg, beaten; 1 tsp Dijon mustard; Salt and pepper to taste; 2 tbsp olive oil

Highlighted under: Home Comfort Recipes

I love creating dishes that combine health and flavor, and Herbed Quinoa-Stuffed Salmon Cakes are a perfect example. These little patties are not only packed with protein and nutrients from the salmon and quinoa, but they also burst with fresh herbs and spices that elevate the entire dish. They make for a delightful meal, whether served alone or with a side salad. I’ve experimented with the herbs and spices to find the perfect balance, ensuring that each bite is filling yet light, making them a fantastic option for any occasion.

Created by

Emily

Last updated on 2026-02-19T19:06:18.698Z

When I first decided to make Herbed Quinoa-Stuffed Salmon Cakes, I was looking for a way to incorporate more healthy ingredients into my meals while satisfying my cravings for something delicious. The combination of flaked salmon and fluffy quinoa creates the perfect texture, while fresh herbs add brightness and flavor. I've found that letting the mixture chill before forming the patties allows them to hold their shape better while cooking, ensuring a beautifully crispy exterior.

Every time I serve these cakes, I love watching my family enjoy them, often going back for seconds! The savory aroma while they’re cooking fills the house with anticipation, and the first bite never disappoints. They’re versatile, too; pair them with a zesty lemon-dill sauce or serve them atop a bed of greens for a complete meal. I can’t wait for you to try them!

Why You'll Love This Recipe
Healthy yet satisfying, combining nutrient-dense salmon and quinoa
Versatile enough for lunch, dinner, or as an appetizer
Fresh herb blend that brings a burst of flavor to every bite

Key Ingredient Insights

The star of Herbed Quinoa-Stuffed Salmon Cakes is undoubtedly the fresh salmon. Using high-quality, wild-caught salmon not only enhances the flavor but also ensures the healthiest option rich in omega-3 fatty acids. When flaking the salmon, aim for small, even pieces; this helps the patties maintain a cohesive texture that isn’t too chunky yet still offers a pleasant bite.

Quinoa serves as an excellent binding agent while adding a delightful nutty flavor. Cooking the quinoa properly is essential—make sure it’s fluffy and not mushy. Rinse the quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Follow the cooking instructions for your specific variety, usually a 2:1 water to quinoa ratio, and let it rest after cooking for a perfect texture.

Cooking Technique Tips

To achieve a golden-brown crust on the salmon cakes, make sure your skillet is adequately preheated before adding oil. Medium heat (around 350°F) works best, as it allows the cakes to cook through without burning. If you find the cakes are sticking, try adding a bit more oil to the pan or let them cook a little longer before attempting to flip them. They should release easily when ready.

Chilling the mixture before forming the cakes is a crucial step. This not only helps them hold their shape during cooking but also allows the flavors to meld together beautifully. If you’re short on time, try freezing formed patties for about 30 minutes instead; this can yield a similar effect while keeping the cakes easy to handle.

Ingredients

For the Salmon Cakes

1 lb fresh salmon, skinned and deboned
1 cup cooked quinoa
1/4 cup breadcrumbs
1/4 cup finely chopped parsley
2 green onions, chopped
1 egg, beaten
1 tsp Dijon mustard
Salt and pepper to taste

For Cooking

2 tbsp olive oil

Instructions

Prepare the Salmon

In a large bowl, flake the fresh salmon with a fork until it’s in small pieces but not mushy.

Mix Ingredients

Add the cooked quinoa, breadcrumbs, parsley, green onions, beaten egg, Dijon mustard, salt, and pepper. Mix thoroughly until combined.

Chill the Mixture

Refrigerate the mixture for about 15 minutes, which helps it set and makes it easier to form cakes.

Form the Cakes

Once chilled, form the mixture into 8 patties. Press gently to hold them together.

Cook the Salmon Cakes

Heat olive oil in a skillet over medium heat. Cook the cakes for 4-5 minutes on each side, or until golden brown and cooked through.

Serve

Serve hot with a side of your choice or a lemon-dill sauce for added flavor.

Pro Tips

For extra flavor, consider adding minced garlic or chopped bell peppers to the mixture. You can also substitute the salmon with canned salmon for a more budget-friendly option.

Serving Suggestions

These salmon cakes shine when served with a fresh side salad, such as arugula with a light vinaigrette, which complements the rich salmon flavor. Consider adding a lemon-dill sauce or a yogurt-based dip on the side for an extra layer of creaminess and zest. Both pair beautifully and can make the dish feel more complete.

For a heartier meal, serve the salmon cakes with roasted vegetables or on a whole-grain bun as a salmon burger. This variation turns your cakes into a delightful lunch option, and adding toppings like avocado slices or cucumber can elevate the dish even more.

Make-Ahead and Storage

These salmon cakes are perfect for meal prep! You can make the mixture in advance, store it in an airtight container, and refrigerate for up to two days. Form and cook the cakes right before you’re ready to eat. The flavors will deepen as they sit, offering even more deliciousness.

You can also freeze the prepared cakes for up to three months. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. When you’re ready to eat, cook them directly from the freezer, adding a couple of extra minutes to the cooking time to ensure they’re heated through.

Questions About Recipes

→ Can I make these salmon cakes ahead of time?

Absolutely! You can prepare the mixture the day before and keep it in the refrigerator. Just form the cakes and cook them when you're ready to serve.

→ What can I serve with the salmon cakes?

These cakes pair well with a variety of sides like a simple salad, roasted vegetables, or a creamy sauce like tartar or a lemon-dill sauce.

→ Can I freeze the salmon cakes?

Yes, you can freeze the uncooked salmon cakes. Just lay them out on a baking sheet to freeze individually, then transfer them to a freezer bag or container for up to 3 months.

→ What can I use instead of breadcrumbs?

You can use crushed crackers, oat flour, or almond flour as a gluten-free alternative to breadcrumbs.