Super Salmon Cakes
I have to give my wife a lot of credit for throwing me to the wolves of canned fish. In turn, she lead me on this path to coming up with our own recipe for salmon cakes.
Before meeting her and getting married and starting our family, I stayed the heck away. Not to gross anyone out, but I used to think that canned fish, be it salmon or tuna, was essentially cat food.
It wasn’t until she made me some amazing tuna salad that I dropped my hard headed opinions on what is now a pantry staple in our house. That tuna salad opened many doors for me, one of them being canned salmon.
I’m so glad she made me try that tuna salad all those years ago. I’m pretty sure she convinced me to try salmon cakes not far from that time as well. Before making salmon cakes or even trying ones my wife made, all I could remember were the ones my grandma made growing up. I just remember the house smelling of fish and how I avoided the kitchen table that evening at all costs. I’m not sure how I got away with not eating them back then. I would imagine I went hungry those evenings because in her house it was eat or go hungry. Plain and simple. “Eat it or wear it.”
Back to the present McFly…
After my wife making salmon cakes a few times, I started liking them so much that I wanted to make them myself. Originally, I used A rendition of Alton Brown’s Tuna Croquettes, adapted for salmon. I loved them, but there were a few extra steps that I wasn’t fond of, and some flavors I wanted to invite to the party. So back to the ol’ raggedy composition notebook and computer to come up with my own.
Here, you find my creation. I kept some of the same things a loved about the salmon cakes I used to make on a regular basis. Some Dijon mustard, some onions, a few eggs, and some bread crumbs hung around. I wanted bright and exciting flavors to come through. Being that it’s sea food, Old Bay was screaming at me from the spice pantry. Also, I thought citrus, so I grabbed a lime and got to squeezing. (Zesting limes would help that light acidity come through more, but adds another step)
I was so happy with the finished product. I could’ve swam upstream in honor of the fish that were sacrificed for our meal. Our younger daughter of 10, who despises salmon and run, was turned to the dark side. She said, ” I like these WAY better than the ones you used to make.”
Anytime I can woo one of our children into liking something that they didn’t before is a major success in our house.
Anyways, I hope you like my rendition of salmon cakes! Remember, throw some of your own ideas in there. The possibilities are endless.
- Can of Alaskan Salmon, removed of skin and bones if not already done so
- 1/3 cup bell pepper, diced
- 1/3 cup onion, diced
- 3 eggs
- 1 heaping tbsp dijon mustard
- 2 tsp Old Bay seasoning
- 1/2 cup panko bread crumbs
- juice from 1 lime
- salt and pepper
- oil for frying
- With a fork, stir and break up the salmon in a medium bowl until it is a uniform consistency.
- Add bell pepper, onion, beaten eggs, mustard, Old Bay, bread crumbs, lime juice, 1/2 tsp salt and a couple pinches of black pepper. Stir well with a fork to combine.
- Form into three inch balls and place on wax paper. Let sit for 10 minutes before cooking.
- Heat enough oil to cover the bottom of your skillet over medium-high heat. Press each portion into a flat patty and fry for 3-4 minutes per side, or until desired level of browning is achieved. Serve with tartar sauce or other sauce of choice and lime wedges.