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King Salmon Cakes

Recipe by Peloton Culinary & Catering

King salmon cakes

 2 lbs wild King salmon, skin off, pin bones out, 1/4" dice
 4 oz smoked salmon, 1/4" dice
 ¼ cup garlic, minced
 ¼ cup yellow bell pepper, fine dice
 ¼ cup red bell pepper, fine dice
 ¼ cup fennel, fine dice
 ¼ cup red onion, fine dice
 ¼ cup carrot, shredded & minced
 2 tbsp fennel fronds (tops), fine chopped
 2 tbsp fresh dill, fine chopped
 1 egg
 1 egg white
 2 tbsp Dijon mustard
 2 tbsp mayonnaise
 1 cup panko bread crumbs
 1 tbsp kosher salt

Combine all ingredients together. Form 3 ounce patties.


Heat a non stick pan to medium high heat, add a tablespoon of olive oil and sear the cakes on both sides, about 2 minutes per side.


This dish makes a great appetizer or entrée paired with Trione Russian River Pinot Noir or Primitivo.

Happy Cooking!!!