Salmon Cakes

 

Yesterday I wanted something light for lunch since I knew we'd have a bigger, snacky dinner.  And I'm trying to get more seafood into my diet right now.  So I decided to make salmon cakes.  I've made them before...but a recipe that takes some extra work and prep ahead.  I wanted something easy.  So I threw these together using what I had on hand.  Simple, quick, healthy.  And delicious!!  All 3 of us liked them.  And I'm excited to eat the leftovers.  I cooked a couple salmon filets to use in these.  You could used canned salmon.  I didn't measure anything.  But I'll try to give rough estimates of what I added.

Edited 3/27/11 - I now make these grain/gluten free by using a combo of almond flour and coconut flour in place of the bread crumbs.  Works great!  I also generally don't add the egg, which would make them egg free too.

I also wanted to add that Rebecca LOVES these (and she can be picky about fish).  So if you are trying to get your kids to eat more healthy seafood give these a try.

Salmon Cakes
makes ~ 7 cakes

2 (6 oz.) salmon filets, cooked OR 1 (14 oz.) can salmon
1 egg (optional)
1/4 cup mayo (preferable homemade)
1/4 cup - 1/2 cup whole wheat bread crumbs or almond flour
1/2 - 1 tsp. Old Bay seasoning
1/2 - 1 tsp. sea salt

1/4 cup - 1/2 cup whole wheat bread crumbs, corn meal, panko (any one or combo of them) OR a combo of almond flour and coconut flour

Crumble salmon in a bowl.  Add egg, mayo, bread crumbs/flour and seasoning.  Mix well.  Form into balls.  Roll in bread crumb/corn meal/panko mixture or flour and flatten slightly.  At this point you can cover and refrigerate them (helps to firm them up/hold them together before cooking.  and allows you to prep them ahead) or cook them immediately.

To cook, heat a large skillet and add EVOO and butter.  Cook salmon cakes in oil/butter for about 5-7 min. per side.

Serve plain or with tartar sauce (homemade mayo mixed with a little sweet pickle relish).