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.
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.