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Once Around the Fridge Salmon Cakes

Published on July 13, 2023

Once Around the Fridge Salmon Cakes

Embracing a culinary adventure using leftover ingredients and a forgotten bottle of wine is a challenge worth exploring.

Repurposing ingredients and reviving flavors can turn yesterday’s indulgence into today’s food triumph. Prepare to be tantalized by the mouthwatering fusion of fridge exploration and culinary glory where simple is always invited!


  • 1 cup flaky Salmon
  • 2 T avocado mayonnaise (any mayonnaise)
  • 1 T dijon mustard
  • 2 T diced capers
  • 1 T parsley
  • 2 T scallions
  • ¼ cup panko crumbs (or bread crumbs)
  • 1 T shallots
  • 2 T butter
  • ½ cup leftover white wine
  • 2 cups mixed greens or arugula/kale
  • 2- 3 thinly sliced red onion to garnish salad
  • 3- 4 thinly sliced fennel to garnish salad
  • Juice of ½ a lemon
  • Olive Oil
  • Salt and pepper to taste

Sour cream garnish

  • ½ cup sour cream
  • 1 scallion diced
  • Peel of ½ of lemon


  1. Place flaked salmon into a medium bowl. Add avocado mayonnaise, dijon mustard, diced capers, parsley, diced scallions, panko crumbs and mix with a fork. Put aside. In a small bowl whisk one egg and add it to the mixture. Make handful size patties and place on a plate.
  2. Wash and dry your mixed greens and layer with thinly sliced red onion, fennel and toss with lemon juice, olive oil and salt and pepper.
  3. Make sour cream garnish mixing sour cream, diced scallion and the zest from half a lemon and mix, keep cold.
  4. Heat butter and shallots in a skillet over medium heat, add leftover sauvignon blanc or chardonnay and reduce the liquid to half. In batches, add the salmon cakes and fry for 4-5 minutes until golden brown. Drain on paper towels, serve warm over greens mixture and top salmon cakes with a dollop of sour cream garnish. Sprinkle extra parsley or scallion over the top.

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