Salmon Cakes

Salmon Cakes


A new take on the classic crab cakes, these are perfect when cleansing in the summer when shellfish is off limits. Or try them as larger patties for delicious fish burgers. I would serve these alongside regular grass-fed burgers for a really yummy twist on a surf and turf dinner.

Any way you make them, they’ll be a hit. Just make sure to use wild salmon, not farmed. Additionally, combined with the right DHA supplement, Salmon is a great source of Omega-3 fatty acids to promote positive mood, cardiovascular and overall health. Wild salmon is in season right now, so enjoy!

prep time: 20 minutes
cooking time: 20 minutes
Makes 6 small cakes or 3-4 large burgers



up to ¼ cup coconut oil for cooking

8 ounces cooked wild salmon

½ cup minced red onion

¼ cup roughly chopped parsley

2 tablespoons chia seed powder (ground in a spice or coffee grinder)

1 1/2 teaspoons sea salt

juice of ½ lemon

Tartar Sauce

½ cup Cashew Cheese

2 tablespoons chopped pickle

1 teaspoon dried or fresh dill

1 teaspoon sea salt


Make the tartar sauce by mixing the cashew cheese, chopped pickle, dill, and salt.

Stir well, set aside.



Flake the salmon into a large bowl, and if you haven’t already done so, grind chia seeds in a coffee or spice grinder (or blender) until you have a powder and combine with the remaining ingredients.



Form into desired sized patties.


Heat a large pan over medium high heat. Add a few tablespoons of coconut oil.

When the oil begins to smoke, carefully add the patties and cook for a 2-3 minutes to brown then flip and cook for an addition 2-3 minutes.


Serve with a side salad and top with the tartar sauce.


Recipe//Frank Giglio
Photography//Jenny Nelson