Salmon Cakes

These salmon cakes are ‘breaded’ with wild rice and make a perfect addition to your Fish Fridays.  They come thanks to Gluten Free Mommy’s blog and they were a hit with my picky eaters.  Click here to see more from Gluten Free Mommy and her blog on GF living.  These were fun to make and were good break in routine for us.


  • 12 oz salmon (fresh is better, but I used skinless, boneless canned salmon)
  • 2 green onions with tops, diced
  • 1/4 cup of parsley, chopped fine
  • 2 Tablespoons Parmesan cheese
  • 1 teaspoon mustard (I used a spicy version, but Dijon would work too)
  • 1 Tablespoon Mayonnaise
  • 1 teaspoon White Wine Vinegar
  • 1/4 cup wild rice, cooked
  • 3/4 cup brown rice, cooked
  • 2 eggs, beaten
  • Squeeze of lemon


  1. Preheat the oven to 375 degrees.
  2. Mix all ingredients in a large bowl and season with a squeeze of lemon and salt and pepper.
  3. Form the salmon cakes into equal size patties and put them in an oiled non-stick 9X13 pan.
  4. Bake for 10-15 minutes.
  5. I chilled my cakes in the refrigerator before baking, so my salmon cakes took about 20 minutes to cook. I served my salmon cakes with tartar sauce and lemon wedges.

By baking your salmon cakes, you make a healthier, non-fried version of fish cake.  A nice green salad with spinach leaves would be a perfect side dish for this meal.  Leave a comment below if you like this recipe.  Do you want more fish recipes?  Does your family participate in Lent and Fish Fridays?

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