Salmon Cakes with Caper Dill Sauce

Spring onion can be omitted. For dairy intolerance, a lactose-free yogurt or mayonnaise will work. Canned salmon can be replaced with canned tuna, or fresh cooked and flaked salmon. To cook salmon, roast in a 375° F oven for 12 minutes or until it easily flakes. For mince and moist texture, cover cakes with foil and bake at 375°F, to prevent crispy topping.

These easy to digest salmon cakes pack a lot of nutrition in a small serving.

Recipe Rating

  • (0 /5)
  • (0 Rating)


  • 1. Preheat oven to 450°F.
  • 2. Squeeze as much water out of the thawed spinach as possible and chop it. (If spinach is still frozen, place spinach in small bowl and pour some hot water over it).
  • 3. In a large bowl, combine spinach, salmon, eggs, breadcrumbs, spring onion, mustard, salt and pepper. It should be easy to form patties with this mixture. If it is too dry, add some olive oil. If it is too wet, add some more breadcrumbs.
  • 4. Form 12 round patties, about 1/2 inch thick. Place on a baking sheet lined with parchment paper. Brush olive oil over the top. Sprinkle some more breadcrumbs on top.
  • 5. Bake for about 15 minutes or until golden and crispy on top.
  • 6. For the sauce, combine all the ingredients in a bowl and mix well. Serve with the salmon cakes.