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Lemon Herb Salmon Cakes - Angela Simpson, My Fresh Perspective

Lemon Herb Salmon Cakes

  • Author: Angela Simpson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 fish cakes 1x


These super juicy, flavour-packed baked Lemon Herb Salmon Cakes started as a craving and turned into a recipe that was even more delicious than I expected! Serve like a burger, wrapped in lettuce, or on their own with a fresh squeeze of lemon for a healthy lunch or dinner.



  • 2 cups sliced peeled parsnips
  • 1 cup diced onion
  • 400g raw salmon fillets (defrosted if frozen)
  • 1/4 cup very loosely packed minced parsley
  • 1 tbsp fresh minced rosemary
  • 1/2 tsp granulated garlic
  • 1/4 tsp black pepper
  • a few pinches of sea salt
  • 1/4 cup egg whites
  • 1/2 cup whole grain cracker crumbs (roughly 2530 crackers whirled in a food processor, gluten free if necessary. I used Crunchmaster Multi-Grain ones)


  • Preheat the oven to 375F and line a baking sheet with foil or greaseproof paper.
  • Boil the parsnips in a pot of water for about 5 minutes on the stove, or until fork-tender.
  • (If you need to make crumbs out of your crackers, I recommend doing it before proceeding to the next steps so that the food processor jug is still dry on the inside.)
  • Roughly chop the onion before transferring it to a food processor. Pulse on high a few times to break down the onion into very small pieces.
  • Drain the water from the parsnips and use the back of a fork or a potato masher to mash them up.
  • Chop the salmon into pieces about 1″ in size.
  • Add the parsnips, salmon, fresh herbs, sea salt and black pepper to the food processor and continue to pulse until a coarse mixture forms. (You want it to be a bit chunky, not a complete puree!)
  • Pour the mixture into a large bowl and stir in the cracker crumbs and egg whites. Give it a good stir to incorporate all ingredients.
  • Scoop 1/6 of the mixture and roll it into a ball with your hands. Place it on the lined baking sheet, pressing down on the middle to flatten it down a bit.
  • Repeat with the rest of the salmon mixture.
  • Bake the fish cakes in the oven for 25 minutes, then switch to the broil setting for the last 3-5 minutes of cooking. This will turn the cakes slightly golden on the edges.
  • Serve with fresh lemon wedges on the side if desired, and drizzle lemon juice over top before eating.
  • Category: dinner
  • Method: bake