top of page
  • Writer's pictureKim Sherry

When you have an abundance of Salmon...

We are so blessed to live in a land with an abundance of salmon, thanks to our amazing State of Alaska's Department of Fish and Game. Very smart conservation and escapement plans have allowed us to have an amazing Red Salmon (Sockeye) fishing industry in much of the state. Which also means, residents like me get to subsistence fish for salmon for my family. In turn, we often have salmon for dinner, and often have leftovers. So, what do we do with left over baked salmon? Salmon Cakes! Yum!

Salmon Cakes with Lime Yogurt Dressing


  • 1 leftover baked salmon fillet

  • 1 medium onion, diced small

  • 2 green onions, chopped small

  • 2 cloves garlic, chopped small

  • 1 tbsp butter

  • 2 tbsp olive oil

  • 1/2 cup panko breadcrumbs

  • 2 eggs, beaten

  • 2 tbsp mayonnaise

  • 1 tbsp mustard

  • 1 tsp Worcestershire

  • 1/4 cup Parmesan cheese

  • 1/3 cup chopped fresh dill

  • 1 tsp salt


  1. Pick all bones out of the salmon. I'm not sure about store bought salmon, but the salmon we catch, often get a very quick filet on the side of a river or a cleaning station where other people are waiting, and you feel very rushed. So, we do end up with some bones from a rush filet job.

  2. Sauté the onion with 1 tbsp of butter and 1/2 tsp salt until caramelized, 7-9 minutes.

  3. Mix flaked salmon, caramelized onion, green onions, garlic, panko, eggs, mayonnaise, mustard, Worcestershire, Parmesan, salt and dill.

  4. Shape into palm size salmon cakes and fry in 2 tbsp olive oil for 3-5 minutes on either side, until golden brown. Serve over a bed of fresh garden greens and drizzle with Lime Yogurt Dressing.

Lime Yogurt Dressing


  • 1 cup yogurt

  • Zest of 1 lime

  • Juice of 1 lime

  • 1/4 tsp salt

  • 1/4 tsp pepper


  1. Mix all ingredients thoroughly.

bottom of page