Salmon Cakes with Beer Chutney

  • Recipe TypeEntree
  • Prep Time10 minutes
  • Yield4

This recipe makes delicious salmon cakes paired with a tangy kolsch chutney. Enjoy these as bite size cakes for crowd pleasing appetizers, or make these cakes larger for a hearty meal, perfect for spring time!


  • 1 lb salmon
  • 1/2 cup diced mushrooms, onions and capers
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp dill
  • 3 cups panko
  • 2 eggs
  • 1 pint Chuckanut Brewery and Kitchen Kolsch
  • 1/2 cup of mayo
  • 1 lemon zest and juice
  • 1/2 cup of craisins
  • 1 Tbsp sugar


  1. Salmon Cakes
  2. Sauté onions, mushrooms and capers on medium heat.
  3. Add salmon, herbs, and 1/3 of the kolsch (author used Chuckanut Brewery and Kitchen Kolsch) and then allow to cool.
  4. Add this mixture to the mayo, lemon juice and 1 cup panko, mix.
  5. Form cakes to desired size.
  6. Crack egg into a separate container which you will later be able to place the cakes in.
  7. Put the rest of the panko in a separate cooking sheet or dish that you are also able to place the cakes in to be covered.
  8. Roll the cakes in the egg, and then press them in the panko until they are covered and let chill.
  9. Beer Chutney
  10. Blend the craisins.
  11. Slowly add the remaining kolsch and sugar.
  12. Cooking
  13. Preheat oven to 350°F.
  14. Get a pan nice and hot and brown both sides of the salmon cakes quickly.
  15. Cook the cakes in the oven for 3-6 minutes.