There are always those weeks when meal prep feels like a never-ending cycle of the same stuff—boring leftovers, soggy sandwiches, and sad salads. That’s where this punchy little recipe can flip the script.
Think crisp, golden edges, rich flavor, and a creamy dipping sauce that throws just the right amount of heat. Salmon quinoa cakes are easy to make, super versatile, and the kind of thing that gets requested again and again.
Why These Salmon Quinoa Cakes Work Every Time
This recipe stands out for more than just taste—it checks a lot of boxes. It’s the kind of healthy dinner that still feels indulgent, thanks to that lightly crisp exterior and soft, flaky interior.
Great for families, small gatherings, or even packed into lunchboxes, these cakes come together with common ingredients and don’t require any fancy techniques.
What’s nice is how flexible it is. Toss in extra veggies, swap out seasonings, even tweak the dipping sauce to match what’s already in the fridge. That creamy sriracha mix?
It can be made milder or hotter depending on who’s coming to the table. Plus, it plays nice with other proteins too—crab or shredded chicken could sub in if needed.
Easy Prep with Smart Shortcuts
One of the highlights in this recipe is the use of canned salmon. No mess, no fuss, just pop the lid, and you’re good to go. Pre-cooked quinoa is another brilliant shortcut—if there’s some left over from earlier in the week, it works perfectly here.
And sautéing the veggies ahead adds a layer of sweetness and depth, making the cakes flavorful without being heavy.
This isn’t one of those recipes that demands perfection. A rough chop on the spinach or slightly uneven patties? Totally fine. The batter holds together better if it’s chilled for a bit, but it’ll still work if rushed. That flexibility makes it an easy win on busy nights.
Make-Ahead Friendly & Freezer-Ready
Salmon quinoa cakes fit easily into a healthy meal prep routine. The uncooked patties can be shaped ahead of time and stored in the fridge for up to a day. Or freeze a batch for quick weeknight dinners down the line.
Just wrap them individually and stash them in a freezer bag—they’ll last about a month.
And if there are leftovers, they reheat pretty well. The trick is to use low heat in a skillet to warm them up gently, which helps them keep their shape and texture.
Some flavors might mellow a bit, so having extra sauce on hand is key. That creamy sriracha dip pulls everything back together.
Customize the Flavor, Change the Mood
This dish is easy to elevate or switch up depending on the occasion. The recipe itself has a classic seafood seasoning vibe with Old Bay and bell pepper, but don’t be afraid to change things up.
A smoky chipotle powder or fresh dill could easily turn it into something new.
Looking for low-carb options? Skip the bread and serve over a salad—arugula or baby spinach with a splash of lemon juice works great.
Or go high-protein and pair with a poached egg for brunch. This is one of those healthy recipes that can slide into different meals without a second thought.
Serving Suggestions That Go Beyond Basic
These salmon cakes aren’t just for dinner plates. They make great sliders tucked into mini buns with lettuce and tomato.
Or break them up and toss into grain bowls with greens, roasted veggies, and a drizzle of that spicy yogurt sauce. Want to go light? Pair with a crisp side salad and citrus dressing.
Another move: double the dipping sauce and use it as a spread. It brings creamy heat that upgrades everything from wraps to roasted sweet potatoes. Even grilled veggies benefit from a spoonful.
Simple, Delicious, & Seriously Crave-Worthy
In the world of healthy recipes, it’s rare to find one that’s easy, adaptable, and straight-up delicious. This salmon quinoa cakes recipe fits all those marks.
It’s not trying to be trendy or overly complicated—it just works. And when a dish tastes this good and doesn’t take all day, it tends to stay in the rotation. Definitely worth a spot on the weekly meal plan.
Healthy Salmon Quinoa Cakes with Creamy Sriracha Sauce
Equipment
- Large nonstick skillet
- Medium mixing bowl
- Paper towels
- Baking sheet (for make-ahead/freezing or baking alternative)
Ingredients
For the Salmon Quinoa Cakes:
- 1 tablespoon + 2 teaspoons extra virgin olive oil divided
- 1 small red onion finely chopped (about 1 cup)
- 1 large red bell pepper diced into ¼-inch pieces (about 1½ cups)
- 1 teaspoon seafood seasoning like Old Bay
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups lightly packed baby spinach torn or chopped (about 2 ounces)
- 1 large egg
- 6 tablespoons nonfat plain Greek yogurt
- ¼ cup white whole wheat flour
- 1 tablespoon Dijon mustard
- ½ teaspoon hot sauce such as Sriracha or Tabasco
- ½ teaspoon Worcestershire sauce
- 15 ounces canned boneless,skinless wild-caught salmon drained
- 1 cup cooked quinoa cooled
For the Creamy Sriracha Dipping Sauce:
- 1 cup nonfat plain Greek yogurt plus extra to taste
- 2 tablespoons nonfat milk or your milk of choice plus extra if needed
- 1½ teaspoons hot sauce plus more to taste
- 1½ teaspoons white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Cook the Veggies: Preheat your oven to 200°F if keeping cakes warm in batches. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-low. Once warm, add chopped onion, bell pepper, seafood seasoning, salt, and pepper. Cook, stirring occasionally, until vegetables soften (10–15 minutes). Stir in spinach and cook for 1–2 minutes until wilted. Transfer to a plate and allow to cool.
- Make the Sauce: While the vegetables cool, combine Greek yogurt, milk, hot sauce, vinegar, salt, and garlic powder in a small bowl. Add milk 1 teaspoon at a time to reach the consistency you like. Adjust seasoning as desired—extra yogurt for milder taste, more hot sauce for extra kick. Set aside.
- Mix the Cakes: In a mixing bowl, whisk the egg. Stir in yogurt, flour, mustard, hot sauce, and Worcestershire. Mix in the salmon, quinoa, and cooled vegetable mixture until everything is well combined.
- Shape & Chill Patties: Scoop out ⅓ cup portions of the mixture and form into 8 patties, about ¾-inch thick. Chill them for 15 minutes to help them firm up (optional but helpful).
- Cook the Patties: Clean the skillet and heat ½ tablespoon olive oil over medium-low. Add 4 patties and cook for 7–8 minutes per side until deeply golden and firm. Repeat with the remaining patties, adding the final ½ tablespoon oil. Serve hot with dipping sauce.
Notes
- Shape patties and refrigerate up to 1 day before cooking.
- Freeze uncooked patties individually wrapped and stored in a ziptop bag for up to 1 month. Thaw in fridge overnight before cooking.
- Reheat cooked patties in a skillet over low heat; sauce may need refreshing with extra yogurt or spice.
- For a crispier crust, bake at 400°F for 10 minutes, flip, then bake another 5 minutes.
- Use nonstick spray and parchment paper when baking for best texture.
- Turn cakes into sliders with lettuce, tomato, and onion.
- Top with sautéed spinach and a poached egg for a Benedict-style brunch.
- Serve over arugula with lemon juice drizzle and extra dipping sauce.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.