Baked Salmon Cakes with Chimichurri Sauce

Chef Mario Limaduran
Chef Mario Limaduran

Looking for creative ways to use your Trifecta salmon? This simple salmon cake recipe will add some zest, creaminess and extra oomph to this popular protein and the added punch of a simple chimichurri sauce brings it all together. Prep these cakes ahead of time and pair with your favorite veggies for a flavor packed lunch or dinner any day of the week!

How to Make this Recipe

For this recipe, you're going to need the following:

  • Parsnips
  • Diced onion
  • Trifecta salmon
  • Liquid egg whites
  • Whole grain crackers
  • Parsley
  • Rosemary
  • Granulated garlic
  • Black pepper
  • Salt
  • Chimichurri sauce (recipe below)


  • Food processor
  • Medium sized-pot
  • Large mixing bowl
  • Baking tray
  • Parchment paper
  • Spatula
  • Fork
  • Garlic press
  • Sharp knife

How to Make Salmon Cakes

Before you get started, preheat your oven to 375 degrees Fahrenheit. Next pull out your food processor and get a pot of water boiling. 

It helps to prep all of your veggies at the start so you aren't chopping and dicing as you go. To get everything ready, peel and slice parsnips, chop your onion, and coarsely chop your fresh herbs. 

Then create your own breadcrumb mixture by pulsing whole grain crackers in the food processor until you reach the desired consistency. You can use store-bought bread crumbs or substitute with gluten-free crackers to keep this dish wheat-free. Set your breadcrumbs aside until you're ready to mix. 

Once your pot of water is boiling, add your diced parsnips and cook until soft (about five minutes). Then drain and set aside to add to the food processor. 

Cooked parsnips (aka the sweeter, pale version of a carrot) are a great substitute for mayo in traditional salmon cake recipes, giving some body to the cake. They also bring a subtle nutty, earthy flavor.

First, add onion to the food processor and pulse on high until your left with small pieces. Then add your cooked parsnips and pulse a few more times until the mixture starts to combine. Then add your fresh herbs and salmon, running the food processor until you’re left with a thick paste that is evenly blended. 

Pour the thick mixture into a mixing bowl and add in the egg whites and breadcrumbs to help hold everything together as it bakes.

The recipe calls for six salmon cakes, so using a food scale or eyeballing it, shape the mixture into six even balls and place them on a baking sheet lined with parchment paper. Using your fingers press each ball into a patty-like form and get ready to bake!


Bake your fish cakes for 25 minutes, followed by 5 minutes under the broiler to give them a nice golden crust.

Each salmon cake has:

  • 225 calories
  • 7 grams of fat
  • 22 grams of carbs
  • 19 grams of protein

How to Make Chimichurri Sauce

While your cakes bake, get your chimichurri sauce ready.

For the sauce you will need the following ingredients: 

  • 1 clove garlic, crushed
  • 1 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 shallot, minced
  • 1 tablespoon fresh oregano leaves
  • Pinch of dried red pepper flakes
  • Pinch of black pepper
  • 1/2 cup of olive oil
  • 1/2 cup red wine vinegar

Step One: Mince shallots, garlic and Fresno and combine in a bowl. Add cilantro, parsley, and oregano. Mix to incorporate.

Step Two: Add oil, vinegar and black pepper. Taste for seasoning.


Tip: If you're making the chimichurri sauce for later, keep the shallots, pepper flakes, oil, and vinegar separated from the herbs until you're ready to eat. The vinegar browns the herbs making the appearance of the chimichurri dull.

Once everything is ready, plate your salmon cakes with your favorite veggies and top with the chimichurri sauce. 

To reheat salmon cakes, warm in the oven for 5 minutes at 350 degrees Fahrenheit or pop in the microwave for a minute and a half. You can also crisp them back up in an air fryer or in a non-stick skillet! 

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Serve this With

These cakes are just as versatile as any protein option. Try them as a sandwich or pair them with the following sides:

Additional toppings to try:

  • Sliced avocado or guac
  • Tzatziki sauce
  • Pico de gallo
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Baked Salmon Cakes with Chimichurri Sauce

Cook time: 35 min
Prep time: 10 min
Yield: 6
Print Recipe


Add some oomph and creamy, rich flavor to your Trifecta salmon with this simple salmon cakes recipe. Then top it all off with a zesty and vibrant chimichurri sauce!


  • 16 ounces Trifecta salmon
  • 2 cups parsnips, sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh parsely, chopped
  • 1 tablespoon fresh rosemary, minced
  • 1/2 tsp granulated garlic
  • 1/4 cup liquid egg whites
  • 20 whole-grain crackers
  • Salt and pepper
  • Chimichurri sauce (see recipe)


  1. Preheat your oven to 375 degrees Fahrenheit
  2. Add parsnips to a pot of boiling water and cook until softened, about 5 minutes.
  3. Pulse crackers in food processor until your left with bread crumbs, set aside.
  4. Add onion to the food processor and pulse to finely chop. Then add cooked parsnips and pulse until well blended.
  5. Add your herbs, seasoning and salmon to the food processor and blend to create a thick paste-like consistency.
  6. Divide the mixture into 6 even-sized balls with your hands and place on a baking sheet lined with parchment paper. Use your fingers to flatten each ball into a patty shape.
  7. Bake for 25 minutes, followed by 5 minutes under the broiler to give them a nice golden crust.
  8. Top with chimichurri and enjoy!

Nutrition facts

serves 6
Calories Per Serving: 300
% Daily Value
23% Total Fat 15g
14% Cholesterol 50mg
17% Sodium 398mg
Total Carbohydrate 22g
Sugars 4g
Protein 19g
10% Vitamin A
26% Vitamin C

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