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.