Wild Rice Salmon Cakes

It is a typical fish Friday at my house. On tonight’s menu- salmon cakes! I was a little greedy this week with my self-imposed one loaf ration of $5 bread, so there was no bread left for the salmon cakes. In fact, there was not a whole lot left in my refrigerator at all. Fridays are always a little lean at my house because Saturday is grocery store day. So around 4 o’clock this afternoon, I headed to the kitchen to do an inventory of my fridge and pantry.

After eliminating choices entirely inappropriate for a salmon cake, I narrowed my remaining ingredients to parsley, green onions, parmesan cheese, mayonnaise, mustard, lemons, wild rice, brown rice, and white wine vinegar. I thought it would be interesting to try using a combination of brown rice and wild rice in my cakes instead of bread. I also decided to bake them in the oven instead of frying them.

wild rice salmon cakes Wild Rice Salmon Cakes
WILD RICE SALMON CAKES

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

Directions:

Preheat the oven to 375 degrees. Mix all ingredients in a large bowl and season with a squeeze of lemon and salt and pepper. Form the salmon cakes into equal size patties and put them in an oiled non-stick 9X13 pan. Bake for 10-15 minutes. 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.

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6 Responses to “Wild Rice Salmon Cakes”

  1. Sounds good! I have never made salmon cakes.

    The picture is good! Nice garnish =)

  2. These are absolutely fabulous! Thank you for posting this recipe. I never liked Salmon before this past year, and now I can’t seem to get enough since I’m expecting. We “splurge” once a month to get two filetes, so this week I asked DH to get some once I saw the recipe. It only took one in the blender (yeah, we have no food processor yet) to take it down to what it would be had it been canned.

    I’m absolutely loving dinner. I found a recipe for hush puppies and for cocktail sauce and tartar sauce, so we’re going all out tonight! YAY! :) Thank you!!

  3. I had a similar day to the one you described above — except I did have bread and crackers in the house. I also had 1 cup of leftover brown rice in the fridge. In addition to 2 well-drained 7 oz cans of boneless, skinless salmon and the brown rice, I also used
    1/2 smalll red onion, diced
    1/4 cup red bell pepper, diced
    1/4 celery, diced
    1 T Old Bay Seasoning
    1 t dried basil (couldn’t find my dried parsley & in a hurry grabbed basil)
    1 T homemade mayo (made with flaxseed oil and lemon rind)
    1 t dijon mustard
    1 egg (all I had), beaten
    1 egg yolk (leftover from a Pavlova I made the other day)
    lemon juice — after cooking

    I steamed the diced veggies in a lidded corning ware dish in the microwave (no added water, just nuked for 2-3 minutes until tender) and added these to the flaked salmon and rice and dry seasoning. The separately mixed the remaining ingredients (mustard, mayo, eggs) and then added and mixed well with the salmon mixture.

    I packed the mixture firmly into a 1/2 C measuring cup and turned this upside down on a plate to see if it would hold together. It did! Then I gently flattened the cup-shaped mound into a patty. This seemed like a good technique and kept my hands pretty clean so I did it 5 more time — making a total of 6 patties (with maybe a quarter cup left over, which I divided between the 6 patties — adding about an extra spoon to each). I sauteed the patties in a drizzle of olive oil in a nonstick pan and served with a healthy squeeze of lemon on top. With a side of steamed broccoli, this was a delicious meal. The patties looked, smelled and tasted amazing — crispy outside and firm inside.

    Next time, I will use two beaten eggs instead of one egg and one yolk. I’ll try parmesan too (sounds delicious). My cakes held together, but were a little fragile in the fyring pan. In fact, I found your website by googling “salmon cakes brown rice” to try to find other recipes and get ideas to make the cakes slighly less fragile next time.

    I love your Friday story — it was so much like my Monday (home from the kids swimming lesson at 4 — needing to get dinner on the table before I dash out to a 7:00 parks meeting. Realizing life of a busy mom is a fairly universal condition. And canned salmon comes to the rescue!)

    Cheers,
    Chelley
    Snoqualmie, WA

  4. Chelley- Thanks for commenting and leaving your recipe! Us Moms have to stick together! :)

  5. This was really good, and everyone in the family liked it (including picky eaters!). I added about 1/2 c chopped spinach to it, and that worked out well :)

  6. Oh, and I also cooked mine in the oven on my oiled cast iron skillet, and they were nice and crispy. They needed longer than 15 minutes, though.

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