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Salmon Cakes

Makes a great Lunch or Starter!


  • Half a Small/Medium Onion
  • Half of a Red Bell Pepper (Green also works)
  • 1 Finely Diced Celery Stalk
  • 2 Large Garlic Cloves - Finely Minced
  • 1 TBSP of Finely Diced Fresh Jalapeno
  • 2 x 6oz Salmon Filets

    - Starting at: $13 $11 Shop now

  • 1/2 Cup Mayonnaise
  • 1 Tbsp of Old Fashioned Caplansky's Mustard

    - Starting at: $11 $10 Shop now

  • Approx. 1/4 cup of Panko Bread Crumbs (more if needed)
  • 1 TBSP of Diced Chives
  • Salt/Pepper To Taste


  • 1

    Dice your veggies super small. If they are too large, the salmon cakes will fall apart. Add first 5 ingredients to a frying pan with some Olive Oil. Add garlic towards the end just until fragrant. Cook until onions and peppers are translucent and set aside to cool.

  • 2

    Finely dice the raw salmon filets until they resemble ground meat. Add remaining ingredients to a bowl with cut up Salmon. Panko bread crumbs should be just enough to hold everything together but a little more or a little less than the 1/4 cup can be used.

  • 3

    Add cooled onion/pepper/garlic and mix thoroughly with your hands. If time permits, allow ingredients to sit in the fridge for a couple of hours but if time is not on your side, they can be turned into cakes and cooked right away. Allowing the ingredients to sit in the fridge allows the flavours to really come together but it's not vital and can be done without.

  • 4

    Heat a frying pan with a thin layer of olive oil in the bottom. Form cakes into disc shapes less than 1inch thick. Dust top and bottom with a few Panko bread crumbs and a touch of sea salt and place into the oil. Leave it to fry for 3-4 minutes per side. They should be nicely golden brown and crispy. You can also use a meat thermometer to check the internal temp, as well, but they cook quickly and it's not really necessary.

  • 5

    Be careful to not add the salmon cakes if the oil is either too hot or too cold. Too hot will cause oil to splatter and your cakes to burn. Too cold will allow the cakes to soak up the oil rather than cook in it. TIP: Check if your oil is hot enough by dropping a tiny piece of breadcrumb or flour into the oil. If it sizzles and bubbles right away, the oil is hot enough to add your salmon cakes. If it sinks to the bottom and doesn't sizzle, it's not hot enough yet. If it splatters, it's too hot. Just add a little more oil and turn the temperature down and then check again. It should nicely bubble around whatever breadcrumb or flour you're testing with.

  • 6

    Drain excess oil by placing on a wire rack above paper towel for a minute or so. Serve by themselves or on a pretty Garden Salad. They make excellent salad toppers for a fantastic, healthy lunch, or a great appetizer when you have company coming for dinner. Enjoy!

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