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Salmon Cakes

by Tracey Bloom

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

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

1230kcal

Fat

79g

Ingredients

Canola and Olive Oil Blend, Butter, Canned Corn, Ritz Crackers, Old Bay Seasoning, Dill, Black Pepper, Capers, Salmon, Heavy Cream, Kosher Salt, Shallot, Mayonnaise, Yukon Potatoes, Green Onion, Panko Breadcrumbs, Red Bell Pepper

Contains milk, eggs, fish, wheat, soybeans.

Reviews

4.7

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 615 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Marilyn · 07/27/25

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About Tracey Bloom

Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.

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