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Bogle Salmon Cakes


  • 1 eight ounce salmon filet, poached
  • 1/4 cup finely chopped scallions
  • 1 large egg, lightly beaten
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2¼ cups fresh bread crumbs
  • Pinch of cayenne pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise

Cooking Instructions:

  • In a medium bowl, flake salmon into small pieces. Add scallions, parsley, cilantro and 1 ¼ cup of the bread crumbs. Mix together well, using your fingers works best to ensure that the mixture is well combined.
  • In a separate bowl, blend beaten egg, mustard, mayonnaise and cayenne pepper with a wire wisk until smooth. Pour over salmon mixture and mix together well. Again using your fingers is the best way to mix all ingredients.
  • Once mixed, scoop mixture out to form small patties. Dredge through the remaining 1 cup bread crumbs until coated.
  • In a large skillet, heat olive oil over medium high heat. Add salmon cakes to skillet and cook until golden brown, 2-3 minutes per side. Cakes can also be frozen on a cookie sheet, then transferred to airtight freezer bags for later use.
  • Top with Dijon sauce, your favorite aioli, or Bogle’s choice of a simple crème fraïche sauce. Enjoy!

Recipe Notes

These cakes can be made in a small, two-bite size, or larger to be served as an entrée with a fresh spring salad.

Suggested Wine Pairing

We’ve traditionally served these with our fresh, hand crafted Chardonnay, but our crisp Sauvignon Blanc would also be a great choice. If you prefer reds, try our Pinot Noir!

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