Salmon cakes with tahini goddess dressing and celery-radish salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon cakes with tahini goddess dressing and celery-radish salad

Mediterranean, Carb-Conscious, Diabetes-Friendly, Gluten-Free, Lean & Clean, Soy-Free, Dairy-Free, Paleo

2 Servings, 400 Calories/Serving

25–40 Minutes

Blending our favorite flavors, we serve these from-scratch salmon cakes with a crisp celery-radish salad and drizzle the cakes with our tahini goddess dressing. What’s not to like?

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic egg
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 tablespoon Dijon mustard
  • 1 or 2 organic celery ribs (about ¼ pound total)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lemon
  • Sunbasket tahini goddess dressing (tahini paste - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)

Nutrition per serving

Calories: 400, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 4g, Saturated Fat: 3g (15% DV), Cholesterol: 120mg (40% DV), Sodium: 630mg (26% DV), Carbohydrates: 24g (8% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the salmon cake mixture

  • Peel the onion; thinly slice half [¾ cup] for the salad. Finely chop enough of the remaining onion to measure ½ cup [1 cup].
  • Crack the egg into a small bowl. Using a fork or whisk, lightly beat until just blended.
  • Pat the salmon burgers dry with a paper towel. Crumble the burgers into a medium bowl.
  • Strip the parsley leaves from the stems; set aside half the leaves for the salad. Coarsely chop the remaining leaves.
To the bowl with the salmon, add the chopped onion, chopped parsley, and mustard and season generously with salt and pepper. Add the egg 1 tablespoon at a time and mix gently until the mixture holds together but is not too wet. Let stand while you prepare the salad, or cover and refrigerate until ready to cook (see Chef’s Tip).


Make the celery salad

  • Thinly slice the celery on the diagonal.
  • Cut the radishes in half, then cut the halves into thin half-moons.
  • Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both lemons; juice 1 lemon and cut 1 lemon into wedges.]
In a medium bowl, toss together the celery, radishes, sliced onion, remaining parsley leaves, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.


Shape and cook the salmon cakes

Using wet hands, form the salmon mixture into four [eight] ¾-inch-thick patties.
In a large frying pan over medium-high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Add the salmon cakes and cook, turning once, until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.


Transfer the salmon cakes and celery salad to individual plates and drizzle the salmon with half the tahini goddess dressing. Serve the remaining dressing and lemon wedges on the side.
Kids Can!
  • Measure the chopped onion.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Assemble the salad.
  • Drizzle the tahini goddess dressing.