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Mains & Sides

Salmon Quinoa Cakes with Tahini Sauce

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Lemon Tahini Sauce
  • 2 tbsp (30 mL) tahini
  • 1 tbsp (15 mL) Dijon mustard
  • Juice of 1 lemon
  • 1 tbsp (15 mL) water
Quinoa Cakes
  • ½ cup (125 mL) white quinoa
  • 1 cup (250 mL) water
  • 1 can (7.5 oz/213 g) wild salmon (or 1 cooked fish fillet, flaked)
  • 1 carrot, grated
  • 2 green onions, finely chopped
  • 2 eggs
  • ¼ cup (60 mL) chopped fresh herbs (choose your favourite)
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) ground flaxseeds
  • ½ tsp (2 mL) garlic powder (or 1 clove garlic, minced)
  • Pinch of sea salt and pepper
Instructions
  1. Preheat oven to 350°F (180°C).
  2. To make the lemon tahini sauce, place all ingredients in a food processor or blender and blend until creamy. If sauce is too thick, add a little more water. Set aside.
  3. To cook the quinoa, combine water and quinoa in a medium pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
  4. In a medium bowl, combine quinoa, salmon, carrot, green onions, eggs, fresh herbs, mustard, flaxseeds, garlic powder, sea salt and pepper. Mix well. Shape into 4 or 5 patties about ¾ inch (2 cm) thick. Arrange on a parchment-lined baking sheet. Cook for 22 minutes or until golden. Serve drizzled with the lemon tahini sauce.
Notes

I would recommend doubling this recipe. It's adapted from Joyous Detox Cookbook. The first time I ever made these salmon cakes and posted them on Instagram, everyone was clamouring for the recipe because they are as pretty as they are delicious!

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Food

Salmon Quinoa Cakes with Tahini Sauce

A nourishing, protein-rich meal packed with omega-3s, fibre, and flavour.... Read More

May 20, 2025 BY Joy McCarthy

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