Sweet red bell pepper bits, zesty garlic and meaty salmon combine in these grain-free Salmon Cakes. Delightful on salads, sandwiches and more!
When I saw a food magazine that I like tout the wonderful ease of using canned salmon in recipes, I was intrigued and bought a can. Then it sat in my cupboard for months ... completely unused.
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. Perhaps canned salmon is worth trying? So I did. And I enjoyed it.
This recipe is devoid of breadcrumbs because it doesn't need them. The egg is enough of a binder to bring together the ingredients into patty form. 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
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 teaspoon black pepper
- sea salt
- 2-3 tablespoon olive oil
Instructions
- 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.
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.
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.
My grandmother used to make her (delicious) croquettes with canned salmon or canned tuna. I always thought they were the perfect lunch, and I still do.
.-= Lydia (The Perfect Pantry)´s last blog ..Miso, a Pantry Special (Recipe: ginger-maple-miso salad dressing) =-.
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 =-.
I love salmon cakes, and your recipe looks like a nice update to what I've seen before.
.-= patsy´s last blog ..Weekly Tasty Tidbits =-.
Salmon cakes are a comfort food for me - my grandpa made them for us kids with crushed saltine crackers. Yours looks like a great update!
.-= Donna´s last blog ..Meatless Monday: A Culinary Breakthrough – Low-Maintenance Risotto with Asparagus, Parmesan and Lemon =-.
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.
This sounds really good. Salmon patties have always been a favorite of mine. I like the addition of lemon zest and red pepper.
.-= The Teacher Cooks´s last blog ..Ultimate Comfort Food – Tuna and Shells – another classroom activity =-.
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!
Just wanted you to know that I posted your salmon cake recipe on my blog and linked to yours. I hope you approve. They are fabulous and yes I have made them three times!
.-= The Teacher Cooks´s last blog ..Chocolate Pudding Pie and a Lesson Learned! =-.
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.
I will definitely try that! Thank you!!