Salmon Cakes

by Tracey Bloom

View Profile

High Protein

Pescatarian Diet

Nut Free

The only filler in these Salmon Cakes is love and flavor. Formed with a medley of corn, bell pepper and scallions, Chef pairs the cakes with an herbaceous sauce made with capers - all served alongside creamy mashed potatoes.

Nutritional facts

Protein

50g

Carbs

80g

Calories

1230

Fat

79g

Ingredients

Canola and Olive Oil BlendButterCanned CornRitz CrackersOld Bay SeasoningDillBlack PepperCapersSalmonHeavy CreamKosher SaltShallotMayonnaiseYukon PotatoesGreen OnionPanko BreadcrumbsRed Bell Pepper

Reviews

4.6

Based on 637 reviews

So good tasting plus good combination of sides

Pat Addington · 03/12/25

More Tracey Bloom’s delicious meals

Tracey Bloom

Brown Butter Trout Almondine

Tracey Bloom

Loaded Caulilflower Casserole, Bloom

Tracey Bloom

Braised chicken thigh with Cajun cream sauce and Garlic Broccoli, Bloom

Tracey Bloom

3 Meat Bolognese

View Our Menu

About Tracey Bloom

Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.