Salmon Cakes

Much of our food recovery efforts are through ongoing Food Donation Partnerships with local grocers, farmers, markets and restaurants. Every day, we’re astounded by the generosity and creativity of these partners in support of our mission to alleviate hunger and cultivate community.

A great example is our partnership with our neighbors at Green Hills Grille. On their menu is an incredible salmon filet served as a square portion. The restaurant cuts off all of the trimmings, but instead of just throwing them away, they freeze them and drop them off with us each week. We cook them up and use them for meals like our delicious salmon patties, an all-around favorite at our meal sites! Try it out for yourself with the recipe below.



TNFP Salmon Cakes


Makes 50-60 cakes



  • 12 lbs poached salmon

  • Olive oil

  • 3 c mixed color bell peppers, very small dice

  • 2 c celery, very small dice

  • 1 c chopped parsley

  • 5 T capers

  • 1 T hot sauce

  • 2 T worcestershire sauce

  • 1/4 c Old Bay

  • 10 c bread crumbs

  • 4 c mayo

  • 3 T dijon

  • 6 eggs



Preheat oven to 375 degrees. Saute diced vegetables until soft. Allow to cool. Add to gently flaked salmon. Mix remaining ingredients and add to salmon mixture. Season with salt and pepper to taste.

Portion in 3-4 oz servings about the size of a deck of cards. Shape and place on lightly oiled baking sheet, spray tops lightly with additional oil. Bake for 10-15 minutes until firm and lightly colored. Alternatively, pan fry in olive oil for 2-3 minutes on each side until golden and crusty.