Recipe: Salmon Cakes with Kale

Salmon Cakes with Kale

Salmon Cakes with Kale

The first time I made this recipe, I wasn’t expecting the rave reviews I received.  We’re not crazy about kale like some folks are, and unless I’m making a lot of smoothies we often don’t make it through a whole bag of pre-washed and chopped kale.  I usually don’t waste food and, come on, all the prep work of washing and chopping was already done for me!  I must really be on the fence about kale.

I was so glad that these turned out more delicious than expected, and it’s a perfect showcase for a side of brown rice and a squeeze of lemon.

Salmon Cakes with Kale

Salmon Cakes with Kale


  • 2 C chopped kale, cooked until wilted
  • 12-15 oz canned salmon (depending on the can size), drained
  • 1/4 C shredded carrot
  • 2 Tablespoons sauteed onion
  • 1 clove minced garlic
  • 1 large egg
  • 1 Tablespoon Dijon mustard
  • Oil for frying


  1. Heat a 1/4 inch of oil in a cast iron pan on medium high heat
  2. Mix all ingredients into a bowl
  3. Form into 6-8 patties, squeezing out excess liquid so the patties really stick together
  4. To Make Ahead: store patties on a plate covered in plastic wrap in the fridge for a day or two
  5. Add patties to oil and fry until browned, about 5 minutes
  6. Carefully flip patties using a spatula and a fork and fry until browned on the other side
  7. Transfer to a plate lined with paper towels
  8. Serve with a wedge of lemon or a yogurt dill sauce


  1. I just tried this recipe and all I can say is that I LOVED them. Thank you so much for sharing. The salmon cakes were phenomenal!

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