Savory Salmon Cakes


  1. Salmon-1 can

  2. Lemon juice-1 1/2 tablespoon

  3. Egg-1

  4. Leek-1 trimmed

  5. Sunflower seeds-2 tablespoons

  6. Powdered mustard- 1/2 teaspoon

  7. Powered garlic- 1-2 teaspoons (depending upon if you like it or not)

  8. Olive oil- 1 tablespoon

  9. Butter- 1 teaspoon





  • Cut leek into 1/8 inch slices.


  • Add sunflower seeds, leeks, and lemon juice to food processor or high powered blender. Blend until smooth. Since there isn’t much liquid, you will need to scrape the ingredients from the sides of the blender/processor and re-blend a few times.


  • Transfer ingredients to mixing bowl. Add egg, mustard and garlic powder. Mix until blended.





  • Drain salmon and add to bowl. Blend salmon into mixture with hands so you can feel for and forcefully crush the small salmon bones between your fingers. Continue until mixture is well blended. 




  • Form salmon into approximately 5 medium sized patties and set aside.



  • Heat Olive oil in large, non-stick skillet on med-high heat.



  • Add salmon patties and cook approximately 4 minutes on one side until medium brown then turn. Reduce heat to med-low and add butter to pan. Rotate pan to mix butter around. Cook another 5-6 minutes, or until browned.



  • Season with salt to taste.


Note:  These patties are a bit delicate since they do not have a starch filler to help keep them together.  If you like, you could add 1/2 cup bread crumbs to mixture before cooking.


  • Top with your favorite ingredients or serve with sides.  I chose to add sliced avocado and tomatoes and top with black Hawaiian sea salt.