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Today I wanted a healthy, quick lunch.  I also wanted to only use what I had on hand so I didn’t have to run to the store.  My garden is starting to come in, so I always have fresh salad greens and herbs.  I keep canned salmon on hand, so salad topped with salmon cakes seemed to be right up my alley.

I started by picking the salad greens and getting those washed and ready.

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I always keep plenty of herbs in my garden, so I also picked thyme (my very favorite herb!) and chopped that for both the vinaigrette and the salmon cakes.  You could use parsley instead, if you want a more neutral but fresh flavor.

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I began heating the pan and then mixed the salmon, eggs, bread crumbs, herbs, and very finely diced onions.  I mashed it all together.

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Make 8 evenly sized patties and put them on a buttered pan.  Add salt and pepper and cook until golden.  Flip and continue cooking until golden on second side.


Meanwhile, whisk together the vinaigrette ingredients.  I’ve been looking for a reason to use my chive blossom vinegar and this seemed perfect.  I added cleaned chive blossoms to white vinegar a few weeks ago and strained it today.  This is what I got!  It’s a pretty pink color and it tastes slightly chivey.  Delicious!

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My basic vinaigrette recipe is 1 part vinegar to 3 parts oil, dash of salt, pinch of sugar, tiny bit of dijon and herbs.  It’s great every time.  The first time I made this I thought it wasn’t vinegary enough so I added more.  Kind of a mistake, so I haven’t done that again.  But if you like yours more acidic, you could add citrus juice or zest.

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Lastly, just top the salad greens with 2 salmon patties and a drizzle of vinaigrette.  It’s so delicious and filling!


It also made phenomenal leftovers for my husband and I to enjoy at the office for lunch.  I may even make this ahead and pre package the salad so they are on hand for quick lunch grabs!


Print Recipe
Salad Topped with Salmon Cakes
Course Dinner
Cuisine dinner
Course Dinner
Cuisine dinner
  1. mix salmon, eggs, herbs, onion, bread crumbs well. Butter pan and make into 8 evenly sized patties. Add salt and pepper. Flip when golden. Cook second side until golden.
  2. Meanwhile, make vinaigrette. Whisk olive oil, vinegar, thyme, sugar, salt and dijon.
  3. Top salad greens with salmon cakes and vinaigrette.
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