These little salmon cakes make just enough for two – and the parmesan risotto I paired with them, makes enough to feed a small army. It’s a classy sort of meal served over a bed of fresh greens that makes me feel like I can class up my kitchen from time to time.

Salmon Cakes with Parmesan Risotto | Kita Roberts

Bet you’re thinking, “She’s a food blogger, course she’s planning some stellar sort of knock your socks off and right into bed Valentine’s Day meal.” Well… Let me disappoint you. I’ve got nothing. No fancy chocolaty molten dessert. Not a candlelit dinner in sight. No Etta James to set the mood. I don’t even know what I’m making yet. And there is nothing thawing in my freezer. To be perfectly honest, I’m thinking of a great little pizza place that may just fit the bill. Beer, pizza, and later that night some Archer to really set the mood.

Hopefully, you are all far more prepared then myself and have Valentine’s day covered. If not, these little salmon patties make just enough for two. And the parmesan risotto I paired with them makes enough to feed a small army. It’s a classy sort of meal served over a bed of fresh greens that makes me feel like I can class up my kitchen from time to time. If you light some fancy candles and do the dishes, you can too.
Salmon Cakes with Parmesan Risotto | Kita Roberts

If you’ve tried this Salmon Cakes with Slow Cooker Parmesan Risotto recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Salmon Cakes with Slow Cooker Parmesan Risotto

From Cooking for Two 2012
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Author: Kita
3 hours 15 minutes


Salmon Cakes for Two

  • 2 tbs plain panko
  • 1 tbs minced fresh parsley
  • 1 tbs lite mayo
  • 2 tsp lemon juice
  • 1 small shallot - minced
  • 1/2 tsp Dijon mustard
  • salt and pepper
  • pinch of cayenne
  • 10 oz skinless salmon - cut into 1" pieces
  • 1/2 cup chipotle panko
  • 1/3 cup vegetabe oil

Slow Cooker Parmesan Risotto

  • Vegetable oil spray
  • 4 tbsp unsalted butter - divided
  • 1 onion - minced
  • 2 cups Arborio rice
  • 1/2 cup dry white whine
  • 5 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 1 cup grated Parmesan cheese
  • 2 tbsp minced fresh chives
  • salt and pepper


Salmon Cakes for Two

  • Combine the 2 tbs panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl. Set aside.
  • Pulse the salmon in a food processor until it is about 1/4" pieces (2 - 5 pulses). 
  • Spoon the salmon into the panko mixture and toss gently to combine. Form into 4 small cakes.
  • Pour the chipotle panko into a shallow dish. Press each cake into the chipotle panko covering evenly on all sides. 
  • Place cakes on a plate, cover, and refrigerate for at least 2 hours.
  • Heat vegetable oil in a 10" skillet over medium high heat.  
    Salmon Cakes with Parmesan Risotto | Kita Roberts
  • Cook salmon cakes in oil for 2 minutes or until golden on the bottom, before flipping and cooking 3 minutes longer, or until golden. Set on a paper towel lined plate to drain.

Slow Cooker Parmesan Risotto

  • Spray the vegetable spray all over the inside of the crock pot to cover well.
  • Melt 2 tablespoons butter over medium heat in a large skillet. 
  • Cook the onion until soft, about 6 minutes. 
  • Add the garlic and cook 30 seconds. Add the rice, stirring often, cooking until edges are transparent, about 3 minutes. 
  • Add the wine and cook until absorbed, about 1 minute.
  • Spoon the rice into the slow cooker.
  • Bring the broth and water to a boil in a medium pot. 
  • Stir 3 cups of the hot broth into the slow cooker with the rice. Cover and cook on high 2 hours. Cover the broth and set aside.
  • After 2 hours, bring the broth back to a boil. 
  • Slowly pour 2 cups of the both into the slow cooker, stirring gently, until all of the liquid has been absorbed and the risotto starts to become creamy. 
  • Add the Parmesan, chives, and remaining butter to the risotto and stir. Add more of the hot broth if needed to make the risotto creamy. 
  • Season with salt and pepper to taste.
  • Do not keep this dish on the warm setting in your crock pot.
    Salmon Cakes with Parmesan Risotto | Kita Roberts


If you are cooking these salmon cakes for two people, know that the risotto makes enough for a party of 8. So, be prepared for leftovers, or make more salmon cakes and have some company over.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Salmon Cakes with Parmesan Risotto | Kita Roberts

Try out this Curry Salmon recipe! It is amazing!


  1. I don’t have any plans for Valentine’s Day either. Hubby’s just getting over the flu so a bowl of chicken noodle soup may be as romantic as I get. Well, that and a kiss on the check (not gonna kiss puke-breath lips). There’s some married bliss for you, huh.

    I’m embracing your slow cooker love fully and think the risotto looks amazing. Creamy, rich and fantastically delicious.

  2. We’re staying in and having fondue and watching Bones on Netflix. A nice lazy night!

    I really like the idea of making risotto in the slow cooker. I must try this!

    1. The salmon cakes only make a small portion – I say make em for yourself!

  3. I’ve never heard of making risotto in the slow cooker. Sounds fantastic!

    1. I think it may be my go to for risotto from now on! It was so simple.

  4. I made my first pot roast the other day in the slow cooker and it was yummy. I love my shredded chicken tacos too!

  5. ooo that Parmesan Risotto has me wanting to run to the store right now to get everything I need for this dish! Ps. Beer and Pizza isn’t so bad… haha… we spent the first night of our honeymoon snowed in at a pizza place in the mountains, eating pizza, drinking beer and watching the Super Bowl LOL

    1. I won’t lie, that sounds kind of dreamy 🙂

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