Salmon Cakes Dinner

Prep Time:

20 minutes

Cook Time:

30 minutes


4 servings


Mixing bowls


Cutting boards

Measuring cups

Measuring spoons

Can opener

Lemon zester


Non-stick frying pan


salmon cakes nutrition


  • 4 each Green onion, chopped
  • 1 tbsp (15 mL) Dried dill
  • ¼ tsp (1 mL) Salt
  • ¼ tsp (1 mL) Black pepper
  • ½ tsp (2 mL) Cayenne pepper (optional)
  • 1 tsp (5 mL) Onion powder
  • 1 each Lemon, zest and juice
  • 1 each Egg
  • 1 can (540 mL) Black beans, drained and rinsed
  • 3 -213g cans Salmon, drained
  • ½ cup (125 mL) All-purpose flour
  • ¼ cup (60 mL) Vegetable oil


  1. Combine green onion, dill, salt, black pepper, cayenne pepper, onion powder, lemon zest and juice, and egg in a medium bowl. Mix until well combined.
  2. Using a fork, slightly mash beans in a small bowl and add to egg mixture.
  3. Flake salmon into large pieces with a fork. Incorporate into bean and egg mixture. Add in ¼ cup (60 mL) flour and stir until combined.
  4. Form into 8 cakes. Approximately ½ cup (125 mL) - ¾ cup (175 mL) of the mixture for each cake. Gently press together to hold and dust cakes with remaining flour.
  5.  Heat half the vegetable oil, 2 tbsp (30 mL) in fry pan over medium heat.
  6. Bake for 10 minutes, flip potatoes using a spatula and return to oven for another 15 minutes
  7. Place fish cakes in heated pan and cook for 4 minutes. Gently flip and cook for an additional 5 minutes or until the internal temperature reaches 160°F (71°C).