Alaskan Salmon Cakes with Lingonberry Glaze
Crispy salmon patties with a sweet-tart berry glaze, featuring locally caught salmon and wild Alaskan lingonberries. This alaskan-inspired quick meals (gluten-free) ready in about 40 minutes layers salmon, panko breadcrumbs, large egg yolk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 385 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz salmon
- 1/2 cup panko breadcrumbs
- 1 large egg yolk
- 2 tbsp fresh dill
- 1/4 tsp lemon zest
- 3 tbsp lingonberry jam
- 1 tsp apple cider vinegar
- 2 tbsp olive oil
Instructions
- Step 1: In a bowl, mix 12 oz cooked salmon (flaked), 1/2 cup panko breadcrumbs, 1 large egg yolk, 2 tbsp finely chopped fresh dill, and 1/4 tsp lemon zest until just combined—do not overmix.
- Step 2: Form into 4 equal patties (about 3 inches wide) and refrigerate for 15 minutes to firm up.
- Step 3: Heat 2 tbsp olive oil in a skillet over medium heat until shimmering. Cook patties for 4-5 minutes per side until golden brown and crispy at the edges.
- Step 4: While patties cook, whisk 3 tbsp lingonberry jam with 1 tsp apple cider vinegar in a small saucepan until smooth. Simmer gently for 2 minutes until slightly thickened.
- Step 5: Plate patties and drizzle with warm lingonberry glaze. Serve immediately with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alaskan Salmon Cakes with Lingonberry Glaze take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Alaskan Salmon Cakes with Lingonberry Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Alaskan Salmon Cakes with Lingonberry Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alaskan Salmon Cakes with Lingonberry Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Alaskan Salmon Cakes with Lingonberry Glaze gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
