Salmon Quinoa Fishcakes

There’s something truly heartwarming about making Salmon Quinoa Fishcakes at home. I remember the first time I tried this recipe; it was a cozy evening, and the smell of the quinoa mingling with fresh salmon filled the kitchen, making me feel right at home. Each bite is like a little celebration of flavors and textures, blending the nutritious goodness of quinoa and fish. Whether you’re looking for a healthy weeknight dinner or a fun dish to impress friends, these fishcakes never disappoint. They are crispy on the outside and tender on the inside, making them a delightful treat for everyone!

When you think about comfort food, Salmon Quinoa Fishcakes should be on your list. Not only are they packed with protein, but they’re also an excellent way to incorporate more fish into your diet. The process of creating these fishcakes is almost therapeutic; mixing the ingredients and forming patties is incredibly satisfying. Plus, they are versatile! Serve them with a fresh salad, or pair them with a creamy yogurt dip, and you’ve got yourself a meal that’s nutritious and delicious.

What I love most about this recipe is its adaptability. You can easily tweak it to fit dietary needs or flavor preferences. Use gluten-free breadcrumbs or add your favorite herbs and spices for an extra kick. No matter how you choose to make them, I promise you’ll find a new favorite in these delectable fishcakes. So let’s dive into why these little gems are so special!

Salmon Quinoa Fishcakes Ingredients

Creating Salmon Quinoa Fishcakes is all about balance, and the ingredients are thoughtfully chosen to complement each other. The key players include quinoa, which serves as a nutritious base, and salmon, packed with healthy fats and protein. Together with fresh herbs and spices, they create a symphony of flavors and textures that make this dish shine.

• 2 cups cooked quinoa: This grain is not only gluten-free but also provides a complete protein source, making it a perfect foundation for our fishcakes.
• 1 cup steamed salmon fillets, flaked: Rich in omega-3 fatty acids, this fish adds creaminess and depth to the cakes.
• Zest of ½ organic lemon: Adds a bright, fresh flavor that lifts the other ingredients.
• 1 tablespoon lemon juice: Enhances the zesty flavor, giving the fishcakes a tangy finish.
• 2 lightly beaten egg whites + 1 egg white beaten for the coating: Acts as a binder for the fishcakes, helping them hold their shape.
• 1 tablespoon fresh chopped dill: A fragrant herb that complements the fish beautifully.
• 3 tablespoons of flour (I use rice flour): Adds structure to the fishcakes, ensuring they don’t fall apart during cooking.
• 3 tablespoons breadcrumbs (I use brown rice breadcrumbs): For that perfect crispy coating.
• Extra virgin olive oil: Used for cooking, it adds richness and flavor.
• Salt & pepper to taste: Essential for seasoning and bringing all the flavors together.
• 1 cup low-fat Greek yogurt: Perfect for a creamy dip to serve alongside the fishcakes.
• Zest of ½ lemon: Additional zest to incorporate into the yogurt dip for flavor.
• 1 tablespoon fresh chopped dill: To elevate the yogurt dip’s flavor.

Instructions for Salmon Quinoa Fishcakes

Ready to make your own delicious Salmon Quinoa Fishcakes? Let’s dive right into it! Follow these steps, and you’ll have crispy, golden fishcakes that not only taste amazing but also look beautiful on your plate.

1. Preheat your oven to 356F/180C. This temperature will give your fishcakes a nice golden color while ensuring they’re cooked thoroughly.

2. In a large mixing bowl, combine cooked quinoa, steamed flaked salmon fillets, lemon zest, and lemon juice. Add the egg whites and dill. Mix everything together until well combined, and season with salt and pepper to taste. The mixture should be cohesive but not too wet.

3. Shape the mixture into burger-style patties. Make sure they are not too thick; about half an inch is perfect for achieving that crispy exterior.

4. Arrange the patties on a baking tray lined with parchment paper. This will help to prevent sticking and make cleanup easier.

5. Transfer the tray to the freezer for about 10 minutes. This step helps the patties firm up a bit, making them easier to handle during cooking.

6. If you prefer, you can also place them in the fridge for a couple of hours or overnight to set. It’s a flexible step!

7. Prepare two plates: one with flour and another with breadcrumbs. Dust each cake lightly with flour, then brush with a beaten egg white, and finally coat with the breadcrumbs. This creates a lovely crunch when cooked.

8. Heat a cast-iron skillet over medium heat. Drizzle with a little olive oil, ensuring it’s evenly coated. Once hot, place the fishcakes in the skillet. Sear them for about 2 minutes on each side until they are golden brown.

9. After searing, transfer the fishcakes to the oven and cook for an additional 10 minutes or until they are crispy and cooked through. You’ll love the smell wafting through your kitchen!

10. Once done, serve them piping hot. If you want to save some for later, allow them to cool and refrigerate in an airtight container for up to 2 days.

11. For the yogurt dip, combine all the ingredients in a bowl, season to taste, and refrigerate until ready to serve. This creamy dip pairs wonderfully with the fishcakes!

Substitutions and Tips

Looking for tips on how to get the most out of your Salmon Quinoa Fishcakes? Here are some useful insights that will enhance your cooking experience.

• Storage: To store leftovers, place them in an airtight container in the refrigerator. They should keep for up to two days.
• Freezing: You can freeze the uncooked fishcakes. Just ensure they are well-wrapped and stored in a freezer-safe bag. When ready to eat, cook them directly from frozen.
• Pairing: These fishcakes pair wonderfully with a light salad or roasted vegetables. They also go well with sauces like tartar or a spicy sriracha mayo.
• Spice it up: Feel free to add your favorite spices or chopped vegetables to the mixture for a unique twist!
• Yogurt dip: Experiment with the yogurt dip by adding herbs like basil or mint for different flavor profiles.

What Complements This Salmon Quinoa Fishcakes

When it comes to serving Salmon Quinoa Fishcakes, the options are endless!

• Light salad: A fresh arugula or mixed greens salad drizzled with lemon vinaigrette is a perfect accompaniment.
• Steamed vegetables: Pair the fishcakes with steamed broccoli or carrots for a healthy side.
• Yogurt dip: The creamy yogurt dip complements the flavors beautifully and adds a nice touch to each bite.
• Family gatherings: These fishcakes make an excellent appetizer for family gatherings or parties.
• Casual dinners: Serve them with a side of sweet potato fries for a cozy dinner at home.

FAQ

Conclusion

Salmon Quinoa Fishcakes are truly a delightful fusion of health and taste, perfect for any occasion. Their crispy exterior and flavorful interior make them irresistible. I encourage you to try this recipe and enjoy the deliciousness firsthand!

Salmon Quinoa Fishcakes

The ultimate comfort food, Salmon Quinoa Fishcakes are a deliciously healthy choice for an easy weeknight dinner. Crispy on the outside and tender on the inside, these savory fishcakes will satisfy your cravings. Make them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Course: Appetizers, Dinner

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked quinoa
• 1 cup steamed salmon fillets flaked
• ½ unit organic lemon zest of
• 1 tablespoon lemon juice
• 2 unit lightly beaten egg white
• 1 unit egg white beaten for the coating
• 1 tablespoon fresh chopped dill
• 3 tablespoons flour I use rice flour
• 3 tablespoons breadcrumbs I use brown rice breadcrumbs
• extra virgin olive oil
• salt & pepper to taste
• 1 cup low-fat Greek yogurt
• ½ unit lemon zest of
• 1 tablespoon fresh chopped dill

Equipment

• Skillet
• Chef's Knife
• Mixing Bowl
• Oven

Method

 

1. Preheat oven to 356F/180C.
2. In a large bowl mix together cooked quinoa, steamed flaked salmon fillets, lemon zest and juice, 2 beaten egg whites and dill. Combine well and season with salt and pepper.
3. Shape the mixture into burger-style patties and arrange on a baking tray covered with parchment paper.
4. Transfer in the freezer to set for 10 min, or in the fridge for a couple of hours or overnight.
5. Arrange flour and breadcrumbs into 2 separate plates.
6. Dust evenly with flour each fishcake, then brush with beaten egg white and coat with breadcrumbs.
7. Heat a cast iron skillet over medium heat. Drizzle with a little olive oil and sear the fishcakes 2 min on both sides.
8. Finish to cook in the oven for 10 min or until crispy & golden and cooked through.
9. Serve piping hot or allow to cool and refrigerate in an airtight container for up to 2 days.
10. For the yogurt dip: combine all ingredients together, season to taste. Refrigerate until ready to serve with the fishcakes.

Notes

• Tip 1: To store leftovers, place them in an airtight container in the refrigerator. They should keep for up to two days.
• Tip 2: You can freeze the uncooked fishcakes. Just ensure they are well-wrapped and stored in a freezer-safe bag. When ready to eat, cook them directly from frozen.
• Tip 3: These fishcakes pair wonderfully with a light salad or roasted vegetables.
• Tip 4: Feel free to add your favorite spices or chopped vegetables to the mixture for a unique twist!
• Tip 5: Experiment with the yogurt dip by adding herbs like basil or mint for different flavor profiles.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.