Sockeye Salmon Cakes
Sockeye salmon cakes are savory patties made from cooked sockeye salmon, typically bound with breadcrumbs or mashed potatoes, eggs, and seasonings like dill, parsley, and lemon. They are pan-fried until golden and crispy, often served with a tangy tartar sauce or a squeeze of fresh lemon. This dish is a popular way to use leftover salmon and is common in Pacific Northwest cuisine, where sockeye salmon is a prized local catch.
🍽️ Nutrition at a glance
Sockeye salmon cakes are high in protein and healthy fats, particularly omega-3 fatty acids, while being relatively low in carbohydrates. A typical serving (about 2 cakes) provides around 250-350 calories, along with essential nutrients like vitamin D, selenium, and B vitamins.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 420 mg |
| Vitamin D | 12 mcg |
| Vitamin B12 | 3.5 mcg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Selenium | 30 mcg |
| Phosphorus | 250 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Choline | 70 mg |
Per 1 salmon cake (about 113 g) · estimated, varies by recipe
💡 What's interesting
Sockeye salmon, also known as red salmon, gets its deep red flesh from a natural diet rich in astaxanthin, a powerful antioxidant. Culturally, salmon cakes are a resourceful dish in coastal communities, turning a prized fish into a satisfying, everyday meal that highlights both sustainability and flavor.
