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Salmon Cakes Salad

This salmon cake and salad combination is moist and flavorful and presents beautifully for entertaining. Serve with Ham and Rosemary Scones for brunch or or warm pumpernickel bread and butter, as a close-second choice.


Salmon Cakes:

  • 2 cans salmon with bones (14 ounces), drained

  • 2 egg whites, beaten

  • 1/3 cup Italian breadcrumbs

  • 1 tablespoon all-purpose seasoning, such as Old Bay brand

  • A few drops hot sauce, such as Tabasco brand

  • 2 tablespoons flat leaf parsley, chopped

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

  • Salt and pepper

  • 1 tablespoon vegetable oil


  • 1 head frissee lettuce, coarsely chopped

  • 1 endive, sliced

  • 1 heart of romaine lettuce, chopped

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

  • 1 navel orange, peeled and chopped

  • 1/2 small red onion, thinly sliced

  • 1 tablespoon orange zest, plus a splash of juice from the orange

  • 3 tablespoons red wine vinegar

  • 1/4-1/3 cup extra virgin olive oil (EVOO)

  • Salt and pepper


Heat a medium skillet over medium-high heat.

Combine salmon, egg whites, breadcrumbs, OldBay seasoning, hot sauce, parsley, roasted red pepper and salt and pepper. Form four 1-inch thick patties.

Add vegetable oil to hot pan, about one turn of the pan. Add patties and cook 3-4 minutes on each side until golden brown and cooked through.

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 EVOO to desired bite and consistency for dressing. Dress and toss salad. Season the salad with salt and pepper, to taste, then divide among four plates. Top salads with warm salmon cakes.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
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