Salmon & Halibut Cakes

Salmon & Halibut Fish Cakes Recipe

We love fresh fish! It’s that time of year when fresh and wild halibut and salmon are in season. Try this light and crunchy recipe. It’s perfect for dinner on a warm evening or serving to your guests when entertaining throughout the summer months.  It’s healthy and delicious! Serve over a bed of salad greens with vinaigrette.

  • 8 oz. halibut
  • 8 oz. sockeye salmon
  • Pinch salt
  • pinch freshly ground pepper
  • 1⁄2 c. bread crumbs
  • 1⁄2 c. organic mayo
  • 1 Tbs. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 egg
  • 1⁄4 c. finely chopped green onion
  • 1 Tbs. chopped fresh dill
  • 2 Tbs. finely grated carrot
  • 2 Tbs. finely chopped celery
  • 1⁄4 tsp. lemon zest
  • 1/3 c. fine cornmeal – for coating
  • Pinch salt
  • Small shake of cayenne
  • Olive oil spray

Lightly season fish with salt and pepper and bake until just opaque. Remove and cool slightly. Combine remaining ingredients and add flaked fish and finely chopped scallops. Toss lightly. Form into 6 cakes, lightly coating with the seasoned cornmeal. Place into greased baking pan and spray with olive oil spray (or brush with olive oil). Bake for 15-20 minutes. Serve with homemade yogurt tartar sauce.