Salmon Fish Cakes and Tartar Sauce

  • prep time25 min
  • total time 55 min
  • serves 4

Herbed and seasoned salmon fish cakes served with a homemade tartar sauce. Recipe and image courtesy of Live Well With Parkinson’s in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.

200 Ratings
Directions for: Salmon Fish Cakes and Tartar Sauce


Salmon Fish Cakes

4 green onions, chopped

1 Tbsp (15 mL) dried dill

¼ tsp (1 mL) salt

¼ tsp (1 mL) black pepper

½ tsp (2 mL) cayenne pepper (optional)

1 tsp (5 mL) onion powder

1 lemon, zest and juice

1 egg

1 can (540 mL) black beans, drained and rinsed

3 x 213 g cans salmon, drained

½ cup (125 mL) all-purpose flour

¼ cup (60 mL) vegetable oil

Tartar Sauce

¾ cup (175 mL) mayonnaise

¼ cup (60 mL) relish

1 Tbsp (15 mL) lemon juice

2 Tbsp (30 mL) green onion, chopped

¼ tsp (1 mL) cayenne pepper (optional)


Salmon Fish Cakes

1. Combine green onion, dill, salt, black pepper, cayenne pepper, onion powder, lemon zest and juice, and egg in a medium bowl. Mix until well combined.

2. Using a fork, slightly mash beans in a small bowl and add to egg mixture.

3. Flake salmon into large pieces with a fork. Incorporate into bean and egg mixture. Add in ¼ cup (60 mL) flour and stir until combined.

4. Form into 8 cakes. Approximately ½ cup (125 mL) - ¾ cup (175 mL) of the mixture for each cake. Gently press together to hold and dust cakes with remaining flour.

5. Heat half the vegetable oil, 2 tablespoons (30 mL) in fry pan over medium heat.

6. Place fish cakes in heated pan and cook for 4 minutes. Gently flip and cook for an additional 5 minutes or until the internal temperature reaches 160°F (71°C).

Tartar Sauce

1. Combine all ingredients and mix well. Refrigerate in an airtight container until ready to serve.

See more: Fish, Main, Dinner, Eggs/Dairy, Summer

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