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Salmon Cakes Salad

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  • Level: Easy
  • Total: 29 min
  • Prep: 15 min
  • Cook: 14 min
  • Yield: 4 servings
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2 (14-ounce) cans salmon with bones, drained

2 egg whites, beaten

1/3 cup Italian bread crumbs

1 tablespoon all-purpose seasoning (recommended: Old Bay)

A few drops hot sauce (recommended: Tabasco)

2 tablespoons chopped flat-leaf parsley

3 to 4 tablespoons chopped roasted red pepper - 1/2 pepper from a jar, drained, then chopped

Salt and pepper

1 tablespoon vegetable oil, 1 turn of the pan


1 head frissee lettuce, coarsely chopped

1 endive, sliced

1 romaine heart, chopped

2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound

1 navel orange, peeled and chopped

1/2 small red onion, thinly sliced 

1 tablespoon orange zest

3 tablespoons red wine vinegar

1/4 to 1/3 cup extra-virgin olive oil, eyeball it

Salt and pepper

Rosemary and Ham Scones, recipe follows

Rosemary and Ham Scones:

1 box biscuit mix (recommended: Jiffy)

3 tablespoons finely chopped rosemary, 4 small stems 

1/2 cup cream 

A couple pinches salt 

3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound 

1 tablespoon orange zest 

2 teaspoons sugar 


  1. Heat a medium skillet over medium high heat. 
  2. Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form 4 patties, 1-inch thick. 
  3. Add vegetable oil to hot pan, 1 turn of the pan. Add patties and cook about 3 minutes on each side until golden brown and cooked through.
  4. Combine greens, chopped orange and red onion in a salad bowl. Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl. Whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste then divide among 4 plates. Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.

Rosemary and Ham Scones:

Yield: 4 servings
  1. Preheat oven to 375 degrees F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
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