Southwest Salmon Cakes

Southwest Salmon Cakes

These Blue Harbor Salmon patties are literally a showstopper – they are some of my BEST WORK EVER! They are perfect for real prep and a different take on your regular protein! Did I mention it's canned salmon?


  • 4 cans Blue Harbor Salmon
  • 1/3 cup organic canned black beans
  • 1/3 cup organic canned corn
  • 1 cup bread crumbs (I didn't have any, so I used ground almond crackers)
  • 1 egg beaten
  • 1/3 cup mayo
  • 4 scallions sliced
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 2 tbsp olive oil


  • Drain the liquid from the salmon, corn, and black beans.
  • Then, add EVERYTHING (but the oil) to a bowl. Using a fork or spatula, combine everything well, but be careful not to break up those beautiful large chunks of Blue Harbor Salmon
  • Then using a large ice cream scoop, make 6-8 cakes (depending on how big you want).
  • Form them into balls and make them quite tight to stay together.
  • Preheat oven to 375 degrees. Add two tablespoons of olive oil to a pan over medium-high heat. After the oil has heated up, add 3-4 salmon cakes to the pan and press down with the back of a spatula. Brown them for 2-3 minutes per side.
  • Transfer the crispy, brown cakes to a baking sheet with a cooling rack on it – this keeps them from getting soggy when you pop them into the oven.
  • Once all the cakes have been browned on each side, too into the preheated oven for 15-20 minutes.
  • While they are in the oven, let's make the chipotle aioli. In a small food processor, combine the veganaise, lemon juice, chipotle peppers, salt, and pepper! Blitz for about a minute, and you're done!
  • Plate them with some green garnish (I had pea shoots) and some aioli, and dig in!!!!!! Protein-packed, warm, and a little kick – these are amazing!
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