Go Back
+ servings

Salmon Quinoa Fishcakes

Course: Main Course/ Starter
Cuisine: Gluten-free and dairy-free
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Print Recipe


  • 2 cups cooked quinoa
  • 1 cup steamed salmon fillets flaked
  • zest of 1/2 organic lemon
  • 1 tbsp lemon juice
  • 2 lightly beaten egg white + 1 egg white beaten for the coating
  • 1 tbsp fresh chopped dill
  • 3 tbsp of flour I use rice flour
  • 3 tbsp breadcrumbs I use brown rice breadcrumbs
  • extra virgin olive oil
  • salt & pepper to taste

Yogurt dip:

  • 1 cup low-fat greek yogurt
  • zest of 1/2 lemon
  • 1 tbsp fresh chopped dill
  • salt & pepper to taste


  • Preheat oven to 356F/180C.
  • 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.
  • Shape the mixture into burger-style patties and arrange on a baking tray covered with parchment paper.
  • Transfer in the freezer to set for 10 min, or in the fridge for a couple of hours or overnight.
  • Arrange flour and breadcrumbs into 2 separate plates.
  • Dust evenly with flour each fishcake, then brush with beaten egg white and coat with breadcrumbs.
  • Heat a cast iron skillet over medium heat. Drizzle with a little olive oil and sear the fishcakes 2 min on both sides.
  • Finish to cook in the oven for 10 min or until crispy & golden and cooked through.
  • Serve piping hot or allow to cool and refrigerate in an airtight container for up to 2 days.
  • For the yogurt dip: combine all ingredients together, season to taste. Refrigerate until ready to serve with the fishcakes.


To mae these fishcakes gluten-free and dairy-free I've use rice flour and brown rice breadcrumbs. If you don't have any particular dietary requirement use simple all purpose flour and panko breadcrumbs.