Salmon Cakes
My first foray into salmon was in the form of salmon cakes. Years later, I now like salmon best in its purest state, lightly seared on the outside, and slightly raw on the inside. But this recipe still is a staple, because it can utilize canned salmon, and because I enjoy the trip down memory lane as it takes me back to a time when I didn’t enjoy fish, and disguising it was the only way I would eat it.
You can approach the recipe two ways, either with canned salmon, as I mentioned, or with freshly cooked salmon. I make the recipe the same regardless, though canned salmon tends to be slightly moister and usually requires a little tweaking of the dry ingredients to get it totally right.
As I have mentioned in other posts, I am not a recipe person. I don’t do a good job of following them, and I really don’t do a good job of writing them. Usually, I just add a little of this and a little of that until I get the perfect outcome, and then I don’t write any of it down so the next time I go to make the dish again, the results are un-replicable, and I have to start from scratch. What can I say? I like to live on the edge.
So, approach this recipe with the mindset that it is flexible and pretty hard to mess up. If you have to add more than 1/2 cup of almond flour I suggest, well, just add more. You’ll survive.
Salmon Cakes
Ingredients
Instructions
- Begin heating up some avocado or coconut oil in a skillet on medium heat while you assemble your patties.
- Add all the ingredients at once into a bowl and just mix everything together by hand, but you can use a spoon or spatula if you are one of those people who don’t like to get their hands dirty ;). The idea is to end up with a consistency that isn’t too wet or too dry (a real Goldilocks scenario here), and you have achieved this when you can form the mixture into balls and flatten them into patties without them falling apart.
- Form the patties with your hands. Approx a 2-inch radius.
- Once the skillet is nice and hot, carefully place the patties in a single layer in the skillet to lightly fry them. I usually only cook them for a few minutes on each side, until they are crispy and golden brown.
Notes
-If you are using fresh salmon you will need to cook and then flack prior to making the patties.
-This dish is fantastic accompanied by a garlicky-lime mayo sauce. I have a great, super easy homemade mayo recipe click here, and I usually mix that with fresh-pressed garlic, lime juice, coconut aminos, and a little sriracha.
