I can’t wait for you to try these Salmon Quinoa Cakes—they’ve been a staple in our home ever since I created the recipe for my second cookbook, Joyous Detox. I still remember the first time I posted a photo of them on Instagram—my DMs blew up with requests for the recipe! And I get why: these little cakes are as pretty as they are delicious, packed with nourishing ingredients, and drizzled with a zesty lemon tahini sauce that takes them over the top.
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One of the reasons I love this recipe so much is that it’s not just satisfying and flavourful—it’s also super functional. Each ingredient plays a role in supporting your health.
Quinoa is a complete plant-based protein (yes, it contains all nine essential amino acids!), and it’s rich in fibre, iron, and magnesium. It’s one of my favourite pantry staples for supporting energy levels, hormone health, and digestion.
The wild salmon adds high-quality protein and omega-3 fatty acids, which are essential for glowing skin, brain health, and reducing inflammation.
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Then you’ve got your grated carrot for a subtle sweetness and skin-loving beta-carotene, green onions for a little zip, and fresh herbs for both flavour and detoxification support. The Dijon mustard and flaxseed help bind the cakes and add a little functional flair—flaxseeds are great for digestion and hormone balance thanks to their lignans and omega-3 content.
Mains & Sides
Salmon Quinoa Cakes with Tahini Sauce
PrintLemon Tahini Sauce
- 2 tbsp (30 mL) tahini
- 1 tbsp (15 mL) Dijon mustard
- Juice of 1 lemon
- 11 tbsp (15 mL) water
Quinoa Cakes
- ½ cup (125 mL) white quinoa
- 1 cup (250 mL) water
- 1 can (7.5 oz/213 g) wild salmon (or 1 cooked fish fillet, flaked)
- 1 carrot, grated
- 2 green onions, finely chopped
- 2 eggs
- ¼ cup (60 mL) chopped fresh herbs (choose your favourite)
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) ground flaxseeds
- ½ tsp (2 mL) garlic powder (or 1 clove garlic, minced)
- Pinch of sea salt and pepper
- Preheat oven to 350°F (180°C).
- To make the lemon tahini sauce, place all ingredients in a food processor or blender and blend until creamy. If sauce is too thick, add a little more water. Set aside.
- To cook the quinoa, combine water and quinoa in a medium pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
- In a medium bowl, combine quinoa, salmon, carrot, green onions, eggs, fresh herbs, mustard, flaxseeds, garlic powder, sea salt and pepper. Mix well. Shape into 4 or 5 patties about ¾ inch (2 cm) thick. Arrange on a parchment-lined baking sheet. Cook for 22 minutes or until golden. Serve drizzled with the lemon tahini sauce.
- Let sit at room temp for 10 minutes before slicing into squares. Store in freezer or fridge. Keeps for up to 3 months in the freezer.
I would recommend doubling this recipe.
It's adapted from Joyous Detox Cookbook.
The first time I ever made these salmon cakes and posted them on Instagram, everyone was clamouring for the recipe because they are as pretty as they are delicious!
These salmon cakes are perfect for lunch, dinner, or meal prep, and they pair beautifully with the Refreshing Sweet Pea Soup (also from Joyous Detox) if you’re craving something light and vibrant. And the lemon tahini sauce? It’s bright, creamy, and full of healthy fats that make every bite satisfying.
If you’ve been looking for a nourishing meal that checks all the boxes—easy, delicious, gut-friendly, and skin-supportive—this is it.
Here are some more quinoa recipes you might enjoy:
- Superfood Quinoa Bowl
- Vegetable Quinoa Soup
- Quinoa Pizza Crust
- Chocolate Quinoa Cupcakes
- Flourless Dark Chocolate Cake
I hope your family loves them as much as mine does!
Joy xo