Light, bright, and crunchy on the outside with a tender, lemony center, these Salmon Quinoa Fishcakes are a weeknight hero and a perfect make-ahead lunch. They marry nutty quinoa with flaky steamed salmon, plenty of fresh dill, and just enough lemon to keep every bite lively. A yogurt-dill sauce brightens the plate and keeps the cakes feeling fresh instead of heavy. This recipe uses simple pantry staples and is easy to scale, whether you’re feeding two or a crowd.

Why you’ll love these Salmon Quinoa Fishcakes

Quick to assemble: cooked quinoa and steamed salmon make for speedy prep.
Texture-forward: a crisp breadcrumb coating with a soft, moist interior.
Bright flavor: lemon zest, lemon juice, and fresh dill cut through the richness.
Customizable: use brown rice breadcrumbs and rice flour if you prefer gluten-free options.

Ingredients

For the fishcakes

2cups cooked quinoa
1cup steamed salmon fillets, flaked
zest of ½ organic lemon
1tablespoon lemon juice
2 lightly beaten egg white + 1 egg white beaten for the coating
1tablespoon fresh chopped dill
3tablespoon of flour, I use rice flour
3tablespoon breadcrumbs, I use brown rice breadcrumbs
extra virgin olive oil, for frying
salt & pepper to taste

For the yogurt-dill sauce

1cup low-fat greek yogurt
zest of ½ lemon
1tablespoon fresh chopped dill
salt & pepper to taste

Equipment

Mixing bowl
Large skillet
Plate for coating
Spatula or tongs
Steamer or another method to steam salmon

Before you start

Have your cooked quinoa chilled or at least cooled to room temperature so the mixture comes together cleanly. Flake the steamed salmon so you have uniform pieces; large chunks can make the patties fall apart, while overly fine flakes will create a pasty texture. I prefer rice flour and brown rice breadcrumbs for a light, crisp crust, but regular all-purpose flour and standard breadcrumbs work too.

Step-by-step Directions

Steam and flake the salmon: Steam your salmon fillet until just cooked through. Allow it to cool slightly, then use a fork to flake it into small pieces. Measure exactly 1cup of flaked salmon and set aside.
Mix the base: In a large mixing bowl combine 2cups cooked quinoa with the 1cup of flaked steamed salmon. Sprinkle in the zest of ½ organic lemon and add 1tablespoon lemon juice. Pour in the 2 lightly beaten egg white and add 1tablespoon fresh chopped dill. Season with salt and pepper to taste. Use a sturdy spoon to fold the ingredients until evenly distributed; the mixture should hold together when pressed. If it feels too wet, add up to 1 more tablespoon of rice flour; if too dry, a tiny splash of water or another half egg white can help.
Form the cakes: Divide the mixture into even portions—aim for 6 medium patties or 8 smaller ones depending on your preference. Press each portion gently into a compact round about ¾-inch thick. Chilling the formed patties in the refrigerator for 10–15 minutes helps them firm up and reduces the chance of them falling apart during cooking.
Prepare the coating: Pour 3tablespoon of rice flour onto a plate. On a separate plate, whisk the remaining 1 egg white lightly. On a third plate spread 3tablespoon of brown rice breadcrumbs. One by one, gently dredge each chilled patty in the rice flour, then dip into the beaten egg white, and finish by pressing into the breadcrumbs until evenly coated. Shake off any excess before cooking.
Fry the fishcakes: Heat a large skillet over medium heat and add enough extra virgin olive oil to coat the bottom (about 2–3 tablespoons). When the oil shimmers but is not smoking, place the coated fishcakes in the pan without crowding—work in batches if needed. Cook until the undersides are golden brown and crisp, about 3–4 minutes, then flip and cook the second side for another 3–4 minutes. Use a spatula to press lightly while cooking to ensure good contact with the pan. Transfer cooked fishcakes to a paper towel-lined plate to drain briefly and keep warm.
Make the sauce: While the fishcakes cook, whisk together 1cup low-fat greek yogurt with the zest of ½ lemon and 1tablespoon fresh chopped dill. Season with salt and pepper to taste. If you like a thinner sauce, stir in a teaspoon or two of water or lemon juice to reach your preferred consistency.
Serve: Place the warm fishcakes on a platter and spoon the yogurt-dill sauce over them or serve it on the side for dipping. Garnish with extra dill and lemon wedges if desired. These fishcakes are delicious with a green salad, steamed vegetables, or tucked into a soft roll for a hand-held option.

Troubleshooting & Tips

Patties falling apart: If the patties crumble, the mixture needs more binder. Gently add an extra half beaten egg white or a tablespoon more rice flour, mix, and chill before forming again.
Too dry or dense: Add a small splash of water or another half egg white and mix until moist but not sticky. Let rest for a few minutes before shaping.
Even browning: Make sure the oil is hot enough before adding the cakes. If the oil is too cool, the coating will absorb oil and become soggy. If your pan is small, cook in batches to avoid crowding.
Make-ahead: Form and coat the patties, then flash-freeze on a baking sheet. Once frozen, stack in a sealed container with parchment between layers. Cook from frozen, adding a couple extra minutes per side, or thaw overnight in the refrigerator and cook as directed.

Serving suggestions

Serve the Salmon Quinoa Fishcakes over a crisp arugula and cucumber salad with a squeeze of lemon for a light lunch.
Build a sandwich with whole-grain bread, sliced tomato, and a smear of yogurt-dill sauce for a portable meal.
Plate three fishcakes alongside roasted asparagus and a drizzle of extra virgin olive oil for an elegant dinner.

Storage

Refrigerate leftover cooked fishcakes in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through and crisp again, or bake at 350°F (175°C) until heated. The yogurt-dill sauce will keep in the fridge for up to 4 days—stir before serving if any liquid separates.

Flavor variations

Add a pinch of smoked paprika or cayenne for a subtle smoky heat.
Swap dill for fresh chives or parsley if dill isn’t available.
Fold in a handful of finely chopped spring onion or celery for extra crunch and freshness.

Notes on ingredients

This recipe calls for 2cups cooked quinoa and 1cup steamed salmon fillets, flaked. Use organic lemon for the zests when you want the purest citrus flavor without any wax or residues. Rice flour and brown rice breadcrumbs create a light, crisp outside, but regular wheat flour and breadcrumbs are fine alternatives. Low-fat greek yogurt makes the sauce tangy and bright without overwhelming the delicate salmon and quinoa flavors.

Final thoughts

These Salmon Quinoa Fishcakes strike a wonderful balance between comfort and freshness. They’re perfect for meal prep, an easy weeknight dinner, or a crowd-pleasing appetizer. The lemon and dill lift the richness of the salmon, and the quinoa adds satisfying body. Make a double batch and enjoy them for lunches all week—reheated, they’re just as lovely as they are straight from the pan.

Happy cooking, and enjoy every zesty, crunchy bite!

Salmon Quinoa Fishcakes

Light, crispy salmon and quinoa fishcakes served with a tangy dill-yogurt dip.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 3 servings

Ingredients Equipment Method Notes

Ingredients

2 cups cooked quinoa
1 cup steamed salmon fillets, flaked
1/2 organic lemon zest zest of ½ lemon
1 tablespoon lemon juice
2 lightly beaten egg whites use 2 for the mixture
1 egg white beaten, for coating
1 tablespoon fresh chopped dill
3 tablespoons flour use rice flour to keep gluten-free
3 tablespoons breadcrumbs use brown rice breadcrumbs to keep gluten-free
extra virgin olive oil for searing
salt to taste
black pepper to taste
1 cup low-fat Greek yogurt for the dip
1/2 lemon zest zest of ½ lemon, for the dip
1 tablespoon fresh chopped dill for the dip
salt and black pepper to taste for the dip

Equipment

Mixing Bowl
Baking Tray
Parchment Paper
freezer or refrigerator
two shallow plates
cast iron skillet or frying pan
Spatula
measuring spoons/cups

Method

Preheat the oven to 180°C (356°F) and line a baking tray with parchment paper.
In a large mixing bowl combine 2 cups cooked quinoa, 1 cup flaked steamed salmon, lemon zest (from ½ lemon), 1 tablespoon lemon juice, 2 lightly beaten egg whites, and 1 tablespoon chopped fresh dill; season with salt and pepper and mix until well combined.
Shape the mixture into burger-style patties and place them on the prepared tray.
Chill the patties in the freezer for 10 minutes (or refrigerate for a couple of hours or overnight) to firm up.
Place 3 tablespoons flour on one shallow plate and 3 tablespoons breadcrumbs on another. Lightly dust each patty with flour, brush with the beaten egg white, then coat evenly with breadcrumbs.
Heat a cast iron skillet or frying pan over medium heat and add a drizzle of extra virgin olive oil. Sear the fishcakes 2 minutes per side until golden.
Transfer the seared fishcakes to the oven and bake for 10 minutes, or until crispy, golden and cooked through.
While the fishcakes cook, make the yogurt dip by stirring together 1 cup low-fat Greek yogurt, zest of ½ lemon, 1 tablespoon chopped fresh dill, and salt and pepper to taste; chill until serving.
Serve the fishcakes piping hot with the dill-yogurt dip.

Notes

To make gluten-free and dairy-free, use rice flour and brown rice breadcrumbs and a dairy-free yogurt alternative.
If not restricted, you can substitute all-purpose flour and panko breadcrumbs.