Seared Salmon Cakes with Parsley Almond Pesto

Seared Salmon Cakes with Parsley Almond Pesto

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  • 2 teaspoons high-heat oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated
  • 1 pound cooked salmon, bones removed and shredded
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 egg, lightly beaten
  • 3 tablespoons breadcrumbs
  • 1 teaspoon baking powder
  • Salt and freshly ground black pepper, to taste
  • Parsley Almond Pesto, for serving


Preheat oven to 375° F. Line a baking sheet with parchment paper.

Heat oil in a skillet over medium-high heat. Sauté onion, garlic and carrots until tender, about 4 minutes. Allow to cool slightly.

Combine vegetables with remaining ingredients, except pesto. Combine well and form into 4-inch patties; place on prepared baking sheet.

Bake until slightly golden and heated through, 15 to 20 minutes. Serve with Parsley Almond Pesto.