Savory Southwest Salmon Cakes

man. y'all are as excited about these samman cakes as i am!!! as you should be ;) i realize i put corn and beans in a lot of my dishes but i just love that southwestern taste and style. i could totally just eat a big bowl of corn, beans, crispy bacon, cheese, and avocado. YUM.  ok.  focus! we're here to chat about these cakes.


so, i made some salmon burgers earlier this week and just threw fresh, raw salmon chunks (i took the skin off myself then chopped it up) into my food processor and pulsed it a few times. i then added everything else (veggies, seasonings, eggs, etc.) formed the patties, and threw them on the grill. some of you guys saw it on my IG stories and were like, "um, what happened to those salmon cakes, Leah!? why didn't you post them?". they were fugly, guys. not IG worthy at all. lol. now don't get it twisted-- they were tasty and we killed all of them!  but I love the texture, flavor, and appearance of these cakes right here a whole lot mo'.  cooking the salmon first made all the difference. 


living dairy-free has never been easier!  i have linked some of the vegan ingredients i used in the actual recipe below for you guys as requested.

Yield: approx. 13-15 patties

Savory Southwest Salmon Cakes

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

dairy-free! protein & veggie packed southwest style salmon cakes sure to please the entire family, friends, and guests.


  • 1 lb cooked, seasoned salmon 
  • 1/3 cup roasted sweet corn
  • 1/3 cup jalapeño & lime black beans, rinsed
  • 2 tbsp light mayo
  • 2 tbsp vegan parmesan cheese
  • 1/4 cup chopped green onion
  • 1/2 large yellow onion, diced finely
  • 1/2 red bell pepper, diced finely
  • 3/4 cup vegan Italian breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp dijon mustard
  • pink Himalayan sea salt to taste
  • cracked black pepper to taste
  • 2 tsp blackened seasoning
  • 1/4 cup fresh cilantro or parsley, minced 
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegan butter 


  1. shred the cooked salmon fillet using two forks 
  2. heat a skillet to medium heat and add olive oil and butter.  once hot, add diced onion and red bell pepper.  let cook and "sweat" for 3-4 minutes until translucent 
  3. in a large mixing bowl, combine the salmon, eggs, breadcrumbs, corn, beans, cilantro or parsley, onion & bell pepper mix, salt, pepper, blackened seasoning, cheese, green onion, dijon mustard, and mayo very well
  4. shape about 13-15 patties out of the mixture; you can use a small ice cream scoop or just your hands
  5. heat a large skillet to medium-low heat and add in the olive oil and butter. once melted and bubbling, add as many cakes to the pan as you can without their edges touching.  cook for 3-4 min on one side and look under a patty to test for a golden brown color. reduce heat if too high; flip if ready and cook for an additional 3 minutes or so.


first, i baked a 2 lb salmon fillet for 14 minutes on 450 degrees and seasoned it with blackened seasoning. fresh salmon works best but canned salmon can work too; i would make sure it's drained really, really well before proceeding.



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Created using The Recipes Generator

i whipped up a quick homemade tarter sauce to go with them:

  • 1/2 cup light mayo
  • 2 tbsp capers (or dill relish)
  • 1 heaping tbsp fresh dill, minced
  • 1 tbsp lemon juice
  • pink Himalayan sea salt & cracked black pepper to taste



enjoy the salmon cakes, guys, and please share this post and tag me on Insta, Facebook, or Twitter if you make them!

coming up next....i've got a full length postpartum core video by request as soon as i sit down (how does one do that?) and edit it!  for now, here's a teaser if you hadn't caught it on IG yet. 7 diastasis recti safe, beginner exercises you can do to regain core strength.  #pressplay

what else would you like to see via video? i'm listening...

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