Salmon is one of my favourite foods for babies and kids (OK and adults!) as it’s packed with protein and healthy fats like omega-3. In fact, when we look for quality sources of DHA in foods (the omega-3 fat that has implications in children’s neurocognitive development), there are very few out there, with fatty fish like salmon being one of the very best.

Some babies will take to fish right from an early age. For kids who are more weary of fish, however, I find using them in “cakes” is a great way to make this food seem a little less scary. Pair it with a dipping sauce and it now becomes way more fun!

Ingredients

  • 1.5 cups cooked salmon (leftovers work well) OR 2 tins canned salmon
  • 1/3 cup green onion, chopped
  • 1/3 cup panko or bread crumbs
  • 2 eggs
  • juice of 1/2 large lemon
  • 1 tsp lemon zest
  • 2 tsp dijon mustard
  • dash of salt and pepper
  • avocado or olive oil for frying

Dipping sauce:

  • 1/2 cup plain yogurt
  • 2 tbsp mayonaise
  • 2 tbsp fresh dill, chopped
  • juice of 1/2 lemon
  • 2 tsp dijon mustard
  • dash salt and pepper

Directions

  1. Combine all of the salmon cake ingredients (except the oil).
  2. Form into ~8 small cakes. They will be crumbly so handle with care!
  3. Heat oil in pan on medium heat and gently add cakes.
  4. Cook for ~5 mins. per side until lightly browned.
  5. While they’re cooking, mix dipping sauce ingredients together in a bowl.
  6. Serve!

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