Quinoa Salmon Cakes with Dill Lemon Yogurt Dip

These Quinoa Salmon Cakes are the ultimate finger food you want to serve in your home to your family. Packed with nutritious super foods and loaded with endless essential vitamins and minerals. They’re great for everyone in your family from your infant, to toddler, to the adults. Delicious recipe to nourish your whole family without a doubt. 

Quinoa Salmon Cakes with Dill Lemon Yogurt Dip

One of my personal favorite fish to cook and eat is hands down salmon. It is so versatile, you can cook it in many different ways, and it’s just as delicious every time. I was excited to introduce Emma to salmon because it is so rich in many essential nutrients. Even more exciting was to find that she loved salmon just as much as I do.

My usual go-to ways to make salmon are either pan fried or baked. Serve it with a whole lot of veggies and some brown rice or quinoa. In looking for new and fun ways to serve it for Emma, I decided to do some research. Find a way to turn salmon into another nutritional finger food for my baby girl. In my search for inspiration I came across salmon cakes and decided to give them a try.

Adding quinoa and spinach to these was a way to increase the nutritional value the salmon cakes had. Thus my Quinoa Salmon Cakes came about. These were a success in my home and are now in constant rotation.

Ingredients needed to make Quinoa Salmon Cakes:

• Salmon– Cook salmon for this recipe or use leftover salmon too. 
• Cooked Quinoa– I like to use white quinoa for this recipe just for pure aesthetics. You can use any kind of quinoa like red or multicolored.  
• Baby Spinach– You can use kale too. 
• Spices and Herbs– Dried parsley, dried oregano, paprika, pink sea salt, black pepper and green onions.
• Eggs– Binding agent. 
• For Dip– Plain Greek yogurt, dried dill, lemon juice, pink sea salt and black pepper. 

Equipment needed to make Quinoa Salmon Cakes:

• Large Baking Sheet Pan– To cook salmon on.
• Parchment Paper– For lining sheet pan to avoid salmon from sticking to it and for easier clean up. 
• Large Mixing Bowl– To mix ingredients for quinoa salmon cakes. 
• Small Mixing Bowls– To whisk eggs and another one to whisk dip. 
• Whisk– For whisking eggs and making dip. 
• Griddle or Large Cast Iron Skillet– The best surfaces to cook quinoa salmon cakes on. 
• Spatula– I would suggest using a silicone spatula on metal surfaces.

How to make Quinoa Salmon Cakes with Dill Lemon Yogurt Dip:

• Step 1– Preheat oven at 350 degrees. 
• Step 2– Line a large baking sheet pan with parchment paper. Place salmon filet on lined sheet pan. Use a paper towel to pat dry salmon. Drizzle with avocado oil. Sprinkle with some salt, pepper and garlic powder to taste if desired. Place salmon in oven and bake for 20-25 minutes. (Cook with skin on, it comes off much easier once cooked).
• Step 3– While salmon is baking, prep the rest of ingredients; Thinly dice green onion, thinly chop baby spinach, in a small mixing bowl whisk eggs. 
• Step 4– Remove salmon from oven and let it cool down for a few minutes until it can be handled. Remove skin if still on filet. Place salmon in a large mixing bowl and shred by using two forks.
• Step 5– Add the rest of ingredients for salmon cakes to same bowl with shredded salmon; cooked quinoa, baby spinach, green onion, dried parsley, dried oregano, paprika, pink sea salt, and whisked eggs. Use a spatula to toss ingredients together making sure everything is well combined. 
• Step 6– Grease a griddle or large cast iron skillet with avocado oil and bring to a medium-low heat. Using a spoon or ice cream scooper, start scooping out salmon mixture. Form small round flat cakes with your hands that are about 3-4 inches wide and about 1/4-1/2 inch thick. Place cakes on heated surface. Pan fry for 2-3 minutes on first side. Use a spatula and gently flip cakes over. Pan fry on other side for another 2-3 minutes. Repeat process until all mixture has been shaped into cakes and pan fried. 
• Step 7– In a small mixing bowl, whisk together all the ingredients for dill and lemon yogurt; plain Greek yogurt, dill, parsley, lemon juice, pink sea salt, and black pepper. Whisk until creamy and smooth texture is reached. 
• Step 8– Serve salmon cakes while still warm with dill and lemon yogurt dip. Enjoy!

Tips and Substitutions:

1. Use leftover salmon if you have some- This will save you a few steps in this recipe and make it that much easier. This is also a great way to use up any leftover salmon you may have. Shred and measure out about 2 cups of leftover salmon to use in this recipe.
2. Line baking sheet pan with parchment paper to bake salmon- This will prevent salmon from sticking to pan and makes clean up much easier after.
3. Cook salmon with skin on- it comes off much easier once cooked.
4. Use griddle if you have one to pan fry salmon cakes- It gives so much more space allowing more cakes to be cooked at once. The flat surface also gives more room to work with and makes it easier to flip cakes over.
5. Substitute for baby spinach- Kale makes for a great substitute.
6. Substitute for avocado oil- Use refined coconut oil or olive oil.
7. Add more salt and other spices if you wish- You can adjust the salt and other spices to taste as you combine ingredients. This recipe is on the lighter side when it comes to seasonings since it’s meant for toddlers and younger kids.
8. If making these salmon cakes for infants- Omit salt all together.

How to serve Quinoa Salmon Cakes:

I like serving these quinoa salmon cakes with a dill lemon yogurt dip. They make for perfect finger food for toddlers. However, they are great for everyone in the family. They are great served with a side salad, roasted veggies, cole slaw, potato salad, or cucumber salad. You can serve these as a satisfying and filling lunch or as a light dinner. 

What can Quinoa Salmon Cakes be served with?

• Grilled Summer Veggies
• Corn on the Cob
• Roasted Harvest Veggies
• Honey-Ginger Roasted Carrots
• Baked Sweet Potato Fries
• Garlic Parmesan Parsnip Fries
• Air Fryer Sweet Potato Home Fries
• Beet Potato Salad
• Cucumber Herb Salad

Quinoa Salmon Cakes FAQ’s:

What keeps salmon patties from falling apart?

To keep salmon patties from falling apart you want to use a good binding agent. For these salmon cakes, the eggs and quinoa serve as a binding agent and hold them while they are giving a well rounded shape. 

What goes well with salmon cakes?

Salmon cakes are great served with a fresh side salad, roasted veggies, potato salad, cucumber salad, or cole slaw. 

What can I substitute for breadcrumbs in salmon patties?

Breadcrumbs are used in salmon cakes or patties to hold them and keep them from falling apart. For these salmon cakes I use quinoa instead of breadcrumbs as they are healthier and more nutrient-dense. 

Why are my salmon cakes mushy?

Overcooking your salmon cakes can result in them becoming too mushy on the inside. Using too much egg can also add too much moisture to your salmon cakes resulting in them getting mushy. 

Quinoa Salmon Cakes are loaded with nutrients:

My favorite part about these is that even if Emma doesn’t eat anything else on her plate she is still getting a good source of nutrients; Just from eating these alone. These Quinoa Salmon Cakes are loaded with protein, iron, fiber and many more vitamins and minerals that are essential for a baby’s growth and development.

Dill Lemon Yogurt Dip:

This simple yet flavorful Dill Lemon Yogurt Dip is the perfect sauce to serve with these Quinoa Salmon Cakes. Creamy, tangy and herby, it’s so fresh and will elevate your salmon cakes. You won’t want to skip this dip.

Meal Prepping it:

These salmon cakes are great for meal prepping. You only need a few ingredients and will have these ready in no time. Bake your Salmon and make dip ahead to save some time when you’re ready to make these. They come in handy for a quick and healthy lunch for eveyone in the family.

How to store and reheat Quinoa Salmon Cakes:

Place your Quinoa Salmon Cakes in an airtight container. Keep them refrigerated for up to 2-3 days if you cooked your salmon to make these. If you used leftover fish, I wouldn’t keep them for more than 2 days. Reheat quinoa salmon cakes on stovetop or griddle. You can reheat in microwave too, however the salmon cakes may get a bit mushy.

Can you freeze Quinoa Salmon Cakes?

Salmon cakes can certainly be frozen. Just make sure the salmon you use to make these is fresh and not previoulsy frozen. Make your salmon cakes and place in a freezer or silicone bag and freeze. Keep frozen for up to 1-2 months. Thaw out in the fridge overnight and reheat in the oven or stovetop.

Did you like this Quinoa Salmon Cakes recipe? You may also like these other Finger Food recipes:

• Broccoli Tots
• Flax Fish Sticks 
• Sweet Potato Apple Bites
• Zucchini Quinoa Bites
• Sweet Potato Chickpea Nuggets
• Mini Cauliflower Crusted Grilled Cheese with Spinach
• Broccoli and Cheese Quesadillas

Want more salmon recipes? Check these family friendly salmon recipes out:

• Teriyaki Salmon Bowls
• Avocado Kale Pesto Salmon with Asparagus
• Sheet Pan Salmon with Veggies
• Baked Salmon with Lemon Dill Sauce

Print

Quinoa Salmon Cakes with Dill Lemon Yogurt Dip

These Quinoa Salmon Cakes are the ultimate finger food you want to serve in your home to your family. Packed with nutritious super foods and loaded with endless essential vitamins and minerals. They're great for everyone in your family from your infant, to toddler, to the adults. Delicious recipe to nourish your whole family without a doubt. 

Course Appetizer, Side Dish

Cuisine American

Keyword Quinoa Salmon Cakes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 cakes

Calories 142 kcal

Author Angelica Arias

Ingredients

For Salmon Cakes:

• 1 lb salmon
• 1 tbsp avocao oil (to bake salmon)
• 2 cups cooked quinoa
• 2 cups baby spinach
• 3 green onions
• 1 tbsp dried parsley
• 1/2 tbsp dried oregano
• 1/3 tbsp paprika
• 1/2 tsp pink sea salt
• 5 eggs
• pink salt, black pepper and garlic to taste (to season salmon before baking if desired)

For Dill and Lemon Yogurt Dip:

• 1 cup plain greek yogurt
• 2 tsp fresh or dried dill
• 1 tsp dried parsley
• 2-3 tbsp lemon juice
• 1/2 tsp pink sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven at 350 degrees.

2. Line a large baking sheet pan with parchment paper. Place salmon filet on lined sheet pan. Use a paper towel to pat dry salmon. Drizzle with avocado oil. Sprinkle with some salt, pepper and garlic powder to taste if desired. Place salmon in oven and bake for 20-25 minutes. (Cook with skin on, it comes off much easier once cooked).

3. While salmon is baking, prep the rest of ingredients; Thinly dice green onion. Thinly chop baby spinach. In a small mixing bowl, whisk eggs.

4. Remove salmon from oven and let it cool down for a few minutes until it can be handled. Remove skin if still on filet. Place salmon in a large mixing bowl and shred by using two forks.

5. Add the rest of ingredients for salmon cakes to same bowl with shredded salmon; cooked quinoa, baby spinach, green onion, dried parsley, dried oregano, paprika, pink sea salt, and whisked eggs. Use a spatula to toss ingredients together making sure everything is well combined.

6. Grease a griddle or large cast iron skillet with avocado oil and bring to a medium-low heat. Using a spoon or ice cream scooper, start scooping out salmon mixture. Form small round flat cakes with your hands that are about 3-4 inches wide and about 1/4-1/2 inch thick. Place cakes on heated surface. Pan fry for 2-3 minutes on first side. Use a spatula and gently flip cakes over. Pan fry on other side for another 2-3 minutes. Repeat process until all mixture has been shaped into cakes and pan fried.

7. In a small mixing bowl, whisk together all the ingredients for dill and lemon yogurt; plain Greek yogurt, dill, parsley, lemon juice, pink sea salt, and black pepper. Whisk until creamy and smooth texture is reached.

8. Serve salmon cakes while still warm with dill and lemon yogurt dip. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Use leftover salmon if you have some- This will save you a few steps in this recipe and make it that much easier. This is also a great way to use up any leftover salmon you may have. Shred and measure out about 2 cups of leftover salmon to use in this recipe.
   2. Line baking sheet pan with parchment paper to bake salmon- This will prevent salmon from sticking to pan and makes clean up much easier after.
   3. Cook salmon with skin on- it comes off much easier once cooked.
   4. Use griddle if you have one to pan fry salmon cakes- It gives so much more space allowing more cakes to be cooked at once. The flat surface also gives more room to work with and makes it easier to flip cakes over.
   5. Substitute for baby spinach- Kale makes for a great substitute.
   6. Substitute for avocado oil- Use refined coconut oil or olive oil.
   7. Add more salt and other spices if you wish- You can adjust the salt and other spices to taste as you combine ingredients. This recipe is on the lighter side when it comes to seasonings since it’s meant for toddlers and younger kids.
   8. If making these salmon cakes for infants- Omit salt all together.

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Nutrition Facts

Quinoa Salmon Cakes with Dill Lemon Yogurt Dip

Amount per Serving

Calories

142

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

2

g

Cholesterol

 

90

mg

30

%

Sodium

 

250

mg

11

%

Potassium

 

338

mg

10

%

Carbohydrates

 

8

g

3

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

13

g

26

%

Vitamin A

 

719

IU

14

%

Vitamin C

 

3

mg

4

%

Calcium

 

52

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Post and Pictures updated as of 02/04/19