Salmon Cakes on Mixed Greens

Golden, crispy, and ready in 30 minutes — these salmon cakes are the weeknight protein upgrade your dinner rotation needs. A smart food processor technique creates the ideal texture: tender inside, crisp outside, with bright notes of Dijon, dill, and lemon in every bite. Serve over fresh greens with a simple lemon vinaigrette and dinner is done.

Active time: 25 minutes | Total time: 30 minutes

Salmon Cakes on Mixed Greens

Ingredients

• 1/4 cup (22g) rolled oats
• 9 oz. (255g) wild-caught skinless sockeye salmon
• 1 large egg white
• 2 tsp Dijon mustard
• 1 tsp dried dill
• 1 tsp fresh lemon zest
• Cooking spray (for air fryer)
• 4 cups (140g) mixed greens
• 1 medium (200g) cucumber, peeled and sliced
• 1/2 cup (55g) shredded carrot
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions

Place the oats in the bowl of a food processor and process until they reach the texture of coarse crumbs. 

Divide the salmon in half, about 4.5 oz. each. Cut one half into 1/2-inch slices and place in the food processor. Finely chop the remaining salmon and set aside. Pulse the food processor 3–4 times to puree the salmon with the oats. Add the egg white, Dijon mustard, dill, and lemon zest, then pulse to combine, scraping down the sides as needed to ensure even mixing. Add the chopped salmon and pulse once more to incorporate.

Use a 1/4-cup measure to form patties, dividing the mixture into four equal portions. With damp hands, flatten each to about 3/4-inch (19 mm) thick. 

Oven method:
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. 

Place the patties on the prepared pan and bake for 10 minutes, flipping carefully with a thin spatula halfway through, or until firm when pressed, browned on both sides, and the internal temperature reaches 145°F (63°C); transfer to a plate.

Air fryer method:

Preheat the air fryer to 375°F (190°C) and lightly coat the basket with cooking spray or oil. 

Place the patties in a single layer in the air fryer basket and cook for 8–10 minutes, flipping halfway through, until firm, lightly browned, and the internal temperature reaches 145°F (63°C); transfer to a plate.

_______________________

For the salad, combine the mixed greens, cucumber, and carrot in a large bowl. In a small bowl or jar, whisk together the olive oil and lemon juice, season with salt and black pepper. Pour over the salad and toss to coat evenly. Divide the salad among four plates and top each with a salmon cake.

Serves: 4 | Serving Size: 1 cake and about 1 1/2 cups salad

Nutrition (per serving): Calories: 274; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 53mg; Sodium: 290mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 3g; Protein: 22g

Nutrition Bonus: Potassium: 171mg; Iron: 11%; Vitamin A: 91%; Vitamin C: 33%; Calcium: 10%

Originally published March 28, 2019; April 2026