Salmon Cakes Over a Mixed Green Salad

  • Level: Easy
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1 1/2 cups poached salmon, flaked

1 scallion, thinly sliced

2 tablespoons finely chopped parsley

1 tablespoon Dijon mustard

3 tablespoons mayonnaise

2 cups fresh bread crumbs

salt and pepper

3 tablespoons vegetable oil


4 tablespoons lemon juice

1 teaspoon honey

1 clove garlic, peeled and smashed

2 tablespoons Dijon mustard

1/2 cup olive oil

salt & pepper


1 cup mayonnaise

3 tablespoons hot chile sauce

1 tablespoon lemon juice


  1. In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.


  1. Combine all ingredients in a small jar, cover and shake until well combined.


  1. Stir all ingredients until well combined and chill.
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