Salmon Cakes


So apparently “Salmon Patties” are a staple from the 1970s. I guess its something Marsha Brady made on the reg– canned salmon, mayo, breadcrumbs and a few dried seasonings. As easy and cheap as that sounds, that really doesn’t appeal to me all. It’s 2013 and it’s time for new twists on the classics.

I’ve never actually had a salmon cake before, probably because the only seafood cake around DC is a Maryland crab cake. Don’t get me wrong– I LOVE crab cakes, but honestly they can get a bit expensive, especially if you’e  been spoiled with jumbo lump crab meat like me. I was in search for a crab meat alternative and salmon happened to be on sale today.


I wanted to kick up the flavor of my cakes so I added several vegetables that I bought for the week– red onion, bell pepper. parsley and celery. Feel free to play around with the vegetables you choose to add. This is where you can get creative with the recipe. The result was AMAZING. I served mine with a side of sauteed spinach but I really think these would be great on top of a mixed green salad too. If you’re not concerned with carbs, they would also be awesome on a bun.


I served mine with a simple tartar sauce– light mayo, lemon juice, relish, capers, salt and pepper. Perfect!!


Serves 4

  • 1/2 lb salmon ($5.50)
  • 3 tbs butter ($.25)
  • 1 small red onion ($.75)
  • 3 celery stalks ($.50)
  • 1 red bell pepper ($1.50)
  • 1/4 cup minced parsley ($.20)
  • 1 tbs capers ($.50)
  • 1/4 tsp hot sauce ($.10)
  • 1/2 tp Worcestershire sauce ($.20)
  • 1 1/2 tsp old bay ($.10)
  • 3 slices stale bread, crusts removed ($.20)
  • 1/2 cup light mayo ($.75)
  • 2 tsp Dijon ($.20)
  • 2 eggs, lightly beaten ($.50)
  • Salt
  • Fresh Ground Pepper

Total: $11.25


1. Pre-heat oven to 350. Rinse and pat dry salmon. Put on baking sheet, skin side down and brush with olive oil. Season with salt and pepper. Bake 15-18 minutes or until cooked through. Remove from oven and let rest for 5 minutes. Wrap with aluminum foil and put in fridge until cold.

2. Which salmon is cooking melt 1 tbs butter and 1 tbs olive oil in skillet. Add onion, pepper. celery, parsley, old bay, capers, salt and pepper. Cook 10-50 minutes or until vegetables are soft. Set aside to cool.

3. Toast the stale bread then add to food processor until it resembles bread crumbs

4. Once salmon is cooled, flake it with two forks

5. In a bowl, add salmon, breadcrumbs, mayonaise, and dijon. Stir in vegatable mix. Let mixture set in fridge at least 30 minutes (covered).

6. Remove mix from fridge and form into 10 patties

7. In skillet, melt 1 tbs butter and 1 tbs olive oil. Add salmon patties and cook approx 2 minutes per side. Drain on paper towels and keep in 250 degree oven while the others are cooking.

Pistachio Crusted Salmon

pistachio salmon

Almonds, Walnuts, Peanuts, Cashews. I’m nutty about nuts. The pistachio reigns supreme in my eyes though. It’s the sophisticated nut. It’s also my favorite shade of green. There’s also so many cooking applications for pistachios– eat them right out of the bag, throw them in a salad or even incorporate them in dessert. Unless you have a nut allergy you haven’t lived if you’ve never tried pistachio gelato–it’s heavenly.

Let’s talk about another one of my favorite foods, salmon. I honestly hated it growing up. Ask my mom and she will tell you one of the first things I would say when I arrived home from school was “what’s for dinner.” If her response was salmon, which was often, I would always cringe with disappointment. I don’t know why, but she was respectful of my salmon phobia and would always pick me up a piece of tilapia instead. Spoiled rotten! Years later I came to my senses (I blame my siblings for all my weird food aversions) and decided to expand my seafood horizons. Salmon rocks. And so do pistachios. I was so happy to learn that the combination of the two is perfect matrimony. I hope you agree.


Serves 2

  • 2 salmon fillets ($5.00)
  •  1 tbsp Dijon mustard ($.10)
  •  1tbsp butter, melted ($.05)
  •  2 tsp honey ($.20)
  • 1/8 cup panko breadcrumbs ($.25)
  • 1/8 cup pistachios (shelled) ($.50)
  • 1 tsp fresh cilantro, chopped ($.10)

Total: $6.20


Preheat the oven to 450 degrees. Season the salmon with salt and pepper and place on a  foil-lined greased pan, skin-side down.  Whisk the dijon, butter and honey together and brush on salmon filets.  Combine the bread crumbs, pistachios and cilantro in a food processor until thoroughly blended.  Coat filets with bread crumb/ pistachio mixture.  Bake for 12 minutes until salmon begins to flake. Be careful not to over bake!

Ginger Teriyaki Salmon


Every now and then, I come up with a recipe that sticks with me. Like one of those phone numbers you can’t seem to forget. A tried and true one that becomes sort of a go to– one that you will make when you have company. Yep, this one is a keeper. It’s super simple but packs a major flavor punch. It’s also pretty healthy, too.

This teriyaki salmon recipe is actually inspired by something my mom makes on a weekly basis. I added a couple things (ginger, sesame seeds, green onion) and the result is still fantastic. I usually serve this with a side of sauteed kale and baked sweet potato with butter and a dash of brown sugar.

  • 4 Salmon Filets ($15.00)
  • 1/4 C Teriyaki Sauce ($.50)
  • 1/2 tsp ground ginger ($.20)
  • 1 tbs brown sugar ($.05)
  • 2 tbs minced garlic ($.03)
  • 4 tsp sesame seeds ($.15)
  • 2 tbs minced green onion ($.10)

Total: $16.03 or $4.00 per serving


  1. Preheat oven to 350 degrees
  2. Combine teriyaki, ginger, sugar and minced garlic in large bowl
  3. Add salmon filets to marinade and refrigerate (covered for 1 hour)
  4. Place salmon filets on baking sheet with aluminum foil and olive oil spray
  5. Sprinkle 1 tsp sesame seeds and green onions on each filet of salmon and pat down
  6. Bake uncovered for 15 minutes