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  • Weyand's Chef

Wild Rice Salmon Cakes

Updated: Jul 9, 2020


12 ounces of salmon, skinned and deboned

2 green onions with tops, diced

1/4 cup parsley, finely chopped

2 tablespoons parmesan cheese

1 teaspoon mustard

1 tablespoon mayonnaise

1 teaspoon white wine vinegar

1/4 cup wild rice, cooked

3/4 cup brown rice, cooked

2 eggs, beaten

Squeeze of lemon


Preheat the oven to 375 degrees. Mix all ingredients in a large bowl and season with a squeeze of lemon and salt and pepper. Form the salmon cakes into equal size patties and put them in an oiled non-stick 9 by 13 pan. Bake for 10 to 15 minutes. If you chill your cakes in the refrigerator before baking, they will take about 20 minutes to cook. Place on plates and serve with tartar sauce and lemon wedges. Serves 4. Recipe and photo obtained from

Photo obtained from Pamela's Gluten Free

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