Salmon Cakes Salad Recipe

Name: Salmon Cakes Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Form 4 patties, 1-inch thick.
4
Add vegetable oil to hot pan, 1 turn of the pan.
5
Add patties and cook about 3 minutes on each side until golden brown and cooked through.
6
Combine greens, chopped orange and red onion in a salad bowl.
7
Combine orange zest, vinegar and a splash of juice from the zested orange in a small bowl.
8
Whisk in extra-virgin olive oil to desired bite and constituency for dressing.
9
Dress and toss salad.
10
Season the salad with salt and pepper, to taste then divide among 4 plates.
11
Top salads with warm salmon cakes and serve with Ham and Rosemary Scones or warm pumpernickel bread and butter, as a close-second choice.
12
1 box biscuit mix (recommended: Jiffy)
13
3 tablespoons finely chopped rosemary, 4 small stems
14
1/2 cup cream
15
A couple pinches salt
16
3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
17
1 tablespoon orange zest
18
2 teaspoons sugar
19
Preheat oven to 375 degrees F.
20
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest.
21
Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet.
22
Sprinkle with a little sugar and bake.
23
Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
24
Ease of preparation: easy

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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), and more.

Yes, Salmon Cakes Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Cakes Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions