Strawberry Salmon Cakes

Share Recipe


This delicious Strawberry Salmon Cakes recipe, topped with fresh herbs and paired with a bright side salad will be the star of any dinner party!


    For the Salmon Cakes:

  • 3 tablespoons olive oil, divided
  • 1 cup celery, diced
  • ½ yellow onion, diced
  • ¾ pound cooked salmon, preferably wild caught
  • ⅓ cup California Giant strawberries
  • 1 egg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons hemp seeds
  • 1 tablespoon flax meal, optional if the cakes are too loose
  • Pinch of sea salt
  • Top with Greek yogurt and fresh herbs (cilantro or sprouts/microgreens)
  • For the Side Salad:

  • 2 cups lettuce
  • ⅓ cup California Giant Strawberries, thinly sliced
  • 1 tablespoon hemp seeds
  • 1/2 avocado, diced
  • Juice of ½ small lemon + olive oil
  • Pinch of sea salt


      • Preheat your oven to 400F.
      • In a medium sauté pan, warm the olive oil over medium heat and stir in the celery, onion and salt. Cook until the veggies are tender. Add a splash of water if the pan ever dried out.
      • Now mix all the filling ingredients in a bowl, including the cooked veggies. Pop in the fridge to set for 30 minutes.
      • In the meantime, prepare your side salad by mixing all the ingredients into a mixing bowl. Set aside.
      • Line a baking sheet with parchment paper.
      • Remove the salmon cake mixture from the fridge and form into small patties, about 3-4 tablespoons of the mixture.
      • Place the patties evenly on the parchment paper with room in between to cook. Bake for 12-15 minutes or until the salmon patties are golden and crispy on the bottom side.
      • Once cooled, serve the salmon cakes with a dollop of Greek yogurt, fresh herbs and your side salad. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!