Chili-Coriander Salmon Cakes

Chili and Coriander Salmon Cake with Beet Marmalade

Here is a delicious salmon cake recipe that Chef Perry Bentley made as a signature recipe for the canned Okanagan Select Sockeye salmon. We served it at Feast of Fields to 800 guests, and the guests thought this salmon cake tasted gourmet restaurant quality. Chef Perry thought the aroma and taste of the Okanagan wild Sockeye salmon is outstanding, and he is proud that the salmon is on the Worlds Healthiest Foods list.

The cake mix can be made a day ahead, and the beet marmalade several days ahead. If you do make the salmon mixes ahead, do not form the cakes, do that to order.

Used with permission from Chef Perry. Perry Bentley Instructor at Okanagan College

Perry Bentley C.C.C.
Culinary & Bakery Arts Instructor.
Food Wine and Tourism Department
Okanagan College, Kelowna. BC.
V1Y 4X8
OCA Presidents Award
Spirit of Kelowna Award
Senior judge, Gold Medal Plates
250 762 5445 x 4581


Chili & Corriander salmon Cake

  • 180 grams Wild Okanagan Sockeye Salmon
  • 1 egg
  • 2 kale leaves
  • 1/4 cup chopped Sweet onion
  • 1 tablespoon quinoa flour (+ 1/2 cup for dusting)
  • 1/2 teaspoon Sambalolek
  • 1/2 teaspoon cracked Coriander seeds
  • 1 dash salt
  • 1 dash pepper
  • lemon juice to taste
  • 2 tablespoons Coconut oil

Beet marmalade

  • 4 med, beets
  • 1 med Sweet onion
  • 1/4 cup Cidre vinegar
  • 1/4 cup brown sugar
  • 1 tbs butter.


Chili & Corriander salmon Cake

  1. Sweat the chopped onion over low heat in a little coconut oil
  2. wash and chop the kale, put it wet, into the pan with onion and cover to wilt.
  3. remove and Cool.
  4. Drain the salmon and take out the skin and bones for your cat.
  5. beat the egg and add it to the salmon
  6. add the Onions and kale
  7. add the spices and stir altogether well
  8. add the quinoa flour, mix again.
  9. Season to taste
  10. Form the mix into four balls, flatten the balls into flat cakes and dip the cakes into the quinoa flour.
  11. using a sauté pan over medium heat, Cook the cakes in Coconut oil to golden brown on each side.

Beet marmalade

  1. Roast the beets, peel and shred them
  2. slice the Onion and Caramelize it in the butter
  3. add the Sugar and vinegar to the onions, reduce by 2/3
  4. Cool and add salt to taste.
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