Quinoa Salmon Cakes with Citrus Salsa

  • prep time20 min
  • total time 30 min
  • serves 2

This quinoa salmon cakes with citrus salsa is a great recipe to not only use up your extra ingredients, but it is a healthy and mouth-watering meal for any day of the week!

Courtesy of Amanda Riva of The Hot Plate.

632 Ratings
Directions for: Quinoa Salmon Cakes with Citrus Salsa


¼ cup cooked quinoa

3 Tbsp grated cheddar cheese

1 egg, lightly beaten

2 Tbsp minced onion or shallot

2 3 oz salmon fillets OR 1 6-ounce can flaked salmon

½ cup Panko breadcrumbs

¼ cup chopped grapefruit with juices

¼ avocado, chopped

⅔ cup mixed spring greens

salt and pepper


1. If using fresh salmon, preheat the broiler to high. Broil salmon with a little olive oil and salt until cooked, about 7 minutes. Cool and finely flake the salmon with a fork, set aside. If using a can of salmon, simply drain.

2. In a mixing bowl, combine the quinoa, cheese, egg, salmon and ¼ cup panko breadcrumbs. Mix with a fork to just combine. The mixture should be moist and stick together when squeezed.

3. Using slightly wet hands, divide the mixture into 4 even. Shape into patties and coat lightly in remaining panko breadcrumbs, and season with salt and pepper. Refrigerate or freeze patties for 15 minutes.

4. Heat extra virgin olive oil in a skillet over medium-high heat. Add the patties and sear for 5 minutes per side until browned. Flip and continue to sear until golden brown and heated through, 5 minutes more.

5. Meanwhile, in a small bowl toss together grapefruit and avocado; sprinkle lightly with salt and pepper.

6. Serve 2 salmon quinoa cakes on a bed of spring greens with grapefruit salsa.

7. Note: To freeze cakes. Assemble the cakes; freeze for 15 minutes until firm. Wrap in tin foil and freeze for up to 2 months. To cook, preheat the oven to 350ºF and bake for 35 minutes or until golden and heated through.

See more: Fish, Rice/Grain, Healthy, Vegetables, Spring, Summer, Eggs/Dairy, Cheese


More Recipes You'll Love