That picture looks delicious. Grilled salmon and veggies….just perfect.

To me, nothing says summer quite like salmon. I love it grilled, roasted, poached, in sushi, but also as salmon “cakes”.

This recipe is an all time favorite with my clients and I ALWAYS have these delicious cakes handy in my freezer all year round! They make for a super quick lunch or dinner….to be honest, I have them for breakfast as well when I’m in the mood for savory to start my day!

Just let the recipe be a guide…add your own twist to it and have fun!

Print Recipe
Summer Salmon Cakes
Tender Seasoned Salmon Cakes with Onions, Carrots and Celery
  1. Preheat oven to 400.
  2. Place the salmon fillets on a baking sheet and season with Old Bay, or seasoning of your choice.
  3. Bake for 10 minutes. If baking a whole large salmon fillet instead of individual fillets, cook for 20 minutes. Remove and place into a large mixing bowl.
  4. Saute or microwave the vegetables until tender and use a mini processor to chop fine. These are real time savers. I use the bag of Mirepoix blend for this recipe.
  5. Add the vegetables to the salmon with the bread crumbs, mustard and eggs.
  6. Portion into 12 large muffin tins, bake at 350 for 40 minutes.
  7. Remove, cool and wrap for the freezer.
  8. To reheat, remove thawed cake from plastic wrap, wrap in a paper towel and microwave for 90 seconds at 70% power. Check and add time if needed.

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