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Canned meats totally and utterly freak me out. Seriously, they do. My husband happily enjoys canned tuna and chicken, but I cringe at the site of the stuff. However, when I saw a food magazine that I like tout the wonderful ease of using canned salmon, I was intrigued and bought a can. Naturally, it sat in my cupboard for months … completely unused.

Then, a week or so ago, I saw a post on The Perfect Pantry about Lydia’s Salmon Croquettes and I was totally intrigued all over again.

When I developed this recipe, I decided to make it devoid of breadcrumbs, betting that the egg would be enough of a binder — it was. The sweet red pepper bits and garlic make this a really dreamy combination.

From Will’s cleaned plate and Paige’s devouring, I would say this was a big SCORE!

Honestly, the portion size here isn’t huge — but with a big salad or maybe some rice and veggies, it’s just perfect for a light spring or summer dinner. Another good one to try? My Tuna Cakes. They won’t disappoint.


Save Print View Salmon Cakes

Salmon Cakes
serves 4

2 7.5-oz cans salmon, drained, flaked and picked over to remove any large pieces of bone
2 eggs, beaten
2 cloves garlic, minced
zest of 1 lemon
1/4 cup finely chopped red bell pepper
1 tsp black pepper
sea salt
2-3 tbsp olive oil

Combine the salmon, eggs, garlic, lemon zest, red bell pepper, pepper and salt in a bowl. Stir well.

Heat the olive in a large skillet over medium heat.

Divide the salmon mixture into eight equal portions. Gently pat each portion into a patty and drop into the skillet.

Cook for 4-5 minutes per side, until cooked through. Patties will be browned nicely.

To serve: There are so many ways you can serve these patties. I like them on a big salad with tomatoes, cucumbers and feta (as pictured), but you could also serve them on a bed of rice with stir-fried veggies. Or, serve these as an appetizer with tartar sauce for dipping.

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