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Tonight’s Dinner: Dijon salmon cakes

Fish is one of the healthiest proteins you can eat, and is often quite tasty, but children aren’t usually big fans unless the fish comes in stick form. So tonight, why not make your own?

Salmon is one of those great fish that’s light, flavorful and can be eaten any time of the year. I’ll eat salmon no matter the form it takes from lox, to fillet to steak. Unfortunately children, mine included, aren’t usually so enthusiastic about it. However I have found one way to get them to eat the healthy protein: Turn them into little cakes. And it’s so easy. By simply grinding the fish up with some bread crumbs and Dijon mustard, you can turn that yucky fish into something of which your children won’t be able to get enough.

Dijon salmon cakes

Serves 4


  • 1 pound skinless salmon fillet
  • 2 scallions, chopped
  • Salt and pepper to taste
  • 1/2 cup panko bread crumbs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil


  1. In a food processor, combine the salmon, scallions, salt and pepper. Pulse until coarsely chopped. Transfer salmon mixture to a medium bowl and mix with bread crumbs and mustard. Form the salmon mixture into eight patties.
  2. Heat the oil in a large skillet over medium-high heat. Cook the patties until opaque throughout, two to three minutes per side. Serve immediately.

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Autumn fish soup

Cheesy fish sticks

Easy fish fillets

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