Salmon Cakes

Easy, inexpensive and oh, so healthy!  These delicious cakes are like crab cakes in disguise. Take liberty with the recipe below to what ingredients you have on hand.  I like to make them ahead of time, if time allows to let the flavors develop. This also allows the patties to set making them easier to handle. Even if the rest time is only thirty minutes.  To get these cakes crusty use a cast iron skillet.  I like to dust the outside with coarse polenta, and fine flour.  This ensures a nice dry surface to crust when these cakes hit the sizzling butter.  Serve with the aioli.  This recipe makes enough for two patties. Double recipe for four patties.

Salmon Cakes

7-8 oz of good quality canned Salmon, drained and picked through for bones and cartilage

(I like the wild Alaskan)

1 scallion, white and green parts, thinly sliced

1 stalk of celery, diced

1/2 red pepper, diced

1 plum tomato, deseeded, small dice (optional)

3 Tbsp. mayo, regular or lite

1/4 cup breadcrumbs or panko

salt and pepper to taste

2 tbsp. parsley, tarragon and or dill (optional), minced

flour or coarse polenta to dust outside of cakes


Combine all ingredients except flour or polenta.  Shape into two patties.  Let sit 30 minutes in refrigerator if possible. Pre-heat oven to 400 degrees.   When ready to serve, heat preferably cast-iron skillet over medium-high heat.  Dust cakes with fine flour and/or coarse polenta.  You can substitute regular flour or dip in breadcrumbs if that is all you have available.  Add one tbsp. of butter to hot fry pan.  When butter begins to foam add patties, lifting carefully and place gently in the skillet to avoid splatter.  Heat for approximately 3-5 minutes, till the bottom is browned and carefully flip over, and place in the oven for 5 min. to cook through.  Serve with aioli. 

Aioli
1/4 cup of mayo, regular or lite

1 tbsp of lemon juice from a lemon

2 tbsp of coarse grain mustard or dijon if unavailable

1 small clove garlic minced
salt and pepper to taste