Salmon Cakes Recipe

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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.

Salmon Cakes Recipe
 
Prep time
Cook time
Total time
 
Serves: serves 4
Ingredients
  • 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
  • ¼ cup finely chopped red bell pepper
  • 1 tsp black pepper
  • sea salt
  • 2-3 tbsp olive oil
Instructions
  1. Combine the salmon, eggs, garlic, lemon zest, red bell pepper, pepper and salt in a bowl. Stir well.
  2. Heat the olive in a large skillet over medium heat.
  3. Divide the salmon mixture into eight equal portions. Gently pat each portion into a patty and drop into the skillet.
  4. Cook for 4-5 minutes per side, until cooked through. Patties will be browned nicely.
Notes
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.

 

Comments

  1. Flyingroo says

    I agree with leaving out the breadcrumbs from the recipe, this way it’s South Beach Diet and diabetic friendly – wonderful.

    Thanks for the recipe, I make something similar but never crossed my mind to add bell peppers – great addition for both taste and color.

  2. Valen says

    These look great! My dad loves salmon and I’m a vegetarian so when I cook a dish with meat for the family I prefer it to be already cooked, so this is perfect!
    .-= Valen´s last blog ..Pound Cake =-.

  3. janie says

    this is a fantastic quickie recipe. simple and satisfying. have you thought of replacing the black pepper with red? i tried this using Kampot red pepper which i found on a recent tour of Cambodia. it has a unique fragrant, aromatic quality to it which lifts any dish. it compliments fish particularly well without overwhelming the delicate flavours.

  4. Michelle Yalch says

    The flavor with these were PHENOMENAL!! I had to substitute green peppers for the red peppers, but still yummy! The family agreed this was a keeper dinner!

  5. Amy says

    These look so delicious! I’m from Alaska and sometimes get canned salmon from my family up there…definitely looks like a good way to use it!

    As for breadcrumbs/crunchiness: I like to use cornmeal to make foods crunchy. Sprinkle on a pan for homemade pizza crust, PANCAKES (seriously try it), roasted veggies… I bet sprinkling just a little cornmeal would give these salmon cakes a nice, subtle crunch.

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