Salmon & quinoa cakes with lemon-pepper slaw

A crispy, crunchy, and satisfying sandwich.

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Way back in June, I interviewed Mathew Scaletta of Wildfish Cannery, a family-owned cannery on Prince of Whales Island, Alaska. I ordered a bunch of their products as part of my research and their canned salmon is very, very good. I used a few cans in simple lunch plates and salads, but I was looking for more interesting ideas when I came across salmon and quinoa patties on their site.

I tweaked their recipe with what I had on hand, got over my general lack of interest in quinoa, and made a creamy slaw to go with it. I tested out this recipe a few times, getting the balance right between the salmon, quinoa, and breadcrumbs. The result is satisfyingly crispy and crunchy, but feels healthful and not remotely boring. Perfect for a weeknight and interesting enough for the weekend.

Salmon & quinoa cakes with lemon-pepper slaw

What I like about these is that you can eat them with a bun for a non beef burger option, but without the slaw, they also work as part of a salad or rice bowl. You can also swap out the za’atar to take it in another culinary direction.