Salmon cakes

By Stephanie Clairmont
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This is a quick and easy meal to whip up and an easy way to sneak in a few vegetables for picky children or adults. It’s especially great to use when you have leftover roasted salmon or leftover mashed potatoes from a night or two before!

You can be flexible to add new diced vegetable flavours like fennel bulb instead of celery or other roasted vegetables instead of the peppers and play with different herbs instead of the parsley for different flavours.



  • 500 grams fresh salmon
  • 1 red pepper, quartered
  • 1 tablespoon olive oil
  • Salt & pepper
  • 1 cup bread crumbs or leftover cooked, mashed potatoes
  • 2 eggs
  • 1 tablespoon mayonnaise
  • 3 green onions, diced small
  • 1 stalk of celery diced small
  • Handful of fresh parsley


  1. Preheat the oven to 400 degrees F.
  2. Place the salmon and the red peppers on a baking sheet. Drizzle and rub oil all over fish and peppers. Season with salt and pepper. Place in the oven and cook 15-20 minutes until cooked through.
  3. Once salmon is cooked through, flake into small pieces. Dice up roasted peppers into small pieces.
  4. Meanwhile place a large non-stick pan on medium heat.
  5. Mix salmon, peppers, eggs, mayonnaise, onions, celery and parsley. Form into 8 to 12 small cakes.
  6. Add a little olive oil to the pan and place salmon cakes on the hot frying pan. Cook three to four minutes per side until golden brown cooked through.
  7. Serve with a side of salad or cooked vegetables.

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