Salmon Quinoa Cakes with Avocado Corn Salsa

Flavorful salmon quinoa cakes packed with protein and topped with a fresh avocado corn salsa.

Author Renee Fuentes


Salmon Quinoa Cakes:

  • 1 lb Cooked Salmon Flaked
  • 1 Cup Cooked Quinoa Cooled
  • 1/4 Cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 Egg
  • 1/2 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 1 Tbsp Oil or More for Frying

Avocado Corn Salsa:

  • 1 Ripe Avocado Diced
  • 1 Ear of Corn Kernels shaved
  • 1 Cup Cherry Tomatoes halved
  • Picked jalapenos Chopped (As many you can handle)
  • 1 Tbsp Cilantro chopped
  • 1/2 Lime squeezed
  • 1/4 tsp Salt


  1. On a lined baking sheet place salmon pieces skin side down, or add oil to the pan if using skinless salmon. Season salmon with salt and pepper, a little oil, and bake at 375 degrees for 8 minutes or until salmon is cooked. Try not to overcook the salmon, check it at 8 minutes and use a food thermometer. Allow salmon to cool and break it up into a bowl.
  2. Cook 1/2 cup of dried quinoa according to package or use 1 cup of pre-cooked quinoa.

  3. Heat a non stick skillet over medium high heat with 1 tbsp of oil.
  4. Combine all ingredients for salmon quinoa cakes and form into 4 even size patties. Fry on each side for a few minutes till a nice crust forms.

  5. For the salsa, combine all ingredients and taste for seasoning.
  6. Serve salmon cakes with the salsa on top or have some mixed greens on the bottom.

Recipe Notes

Canned Pink Salmon or Tuna works well with the recipe as well. Just be sure to drain well.