Healthy Salmon Quinoa Cakes with Creamy Sriracha Sauce
These healthy salmon quinoa cakes are loaded with vibrant vegetables and packed with protein-rich quinoa and canned salmon, making them an ideal healthy recipe for lunch or dinner. A creamy Sriracha dipping sauce adds a spicy, tangy element that ties the flavors together beautifully.
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
Make-Ahead & Storage:
- 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.
Tried this recipe?Let us know how it was!