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Caprese Salmon Cakes

Caprese Salmon Cakes

These come together in a flash and are packed with flavour - pesto fans will love the bright basil flavour in these salmon cakes and the soft sundried tomatoes dotted throughout.


  • 2 cans Good quality salmon or 2 cups leftover salmon drained
  • ½ cup Panko breadcrumbs
  • 1 Egg beaten
  • 3 tbsp West Coast Salmon Rub
  • 3 tbsp Basil Olive Oil divided
  • ¼ Red onion finely chopped
  • 3 tbsp Pesto Genovese
  • 2 tbsp Oil packed sun-dried tomatoes chopped


  • Combine all ingredients together, reserving 2 tbsp olive oil then divided into 4 portions - form 4 salmon cakes. Refrigerate for 30 minutes to firm up cakes that will keep their shape while cooking.
  • Preheat nonstick skillet with remaining olive oil over medium heat, then cook cakes on each side for 3-4 minutes, until cakes are golden brown. Remove from heat and blot on paper towels. Serve with a mix of greens lightly tossed with a light vinaigrette for lunch or supper!