Last week when I told my husband that I’d be making salmon cakes for dinner, his response was unenthusiastic, to say the least. And secretly, I felt the same way.
You see, we’ve had more misses than hits when making salmon cakes. In fact, I haven’t attempted to make salmon cakes in years because the last recipe we tried was terrible.
But a little while back, I spotted a salmon cake recipe in Practical Paleo by Diane Sanfilippo that intrigued me. I purchased some cans of wild salmon, intending to make the recipe. Those cans, however, have been sitting in my pantry these last few months waiting to be used. Memories of the last time I’d made salmon cakes still haunted me.
That is, until last week.
As I was putting together my weekly menu, I again spotted the salmon cake recipe in Practical Paleo and decided it was time to finally try them.
So I mixed up a batch, and as I cooked them in the skillet, a delightful aroma filled my kitchen. Hmm, maybe these won’t be so bad.
And they weren’t. In fact, my family LOVED them. They were oh-so-flavorful! My husband kept on raving about how delicious they were. This recipe definitely goes in the keeper box.
Now when I mixed up a second batch of this recipe a couple days ago, I made some modifications to it. Though we loved the flavors of these salmon cakes, they did not hold together all that well when cooking them in the skillet. Three of the four cakes fell apart when I flipped them. This could be partly due to my “flipping” technique, but I decided to add an extra egg to the recipe on my second attempt. And it seemed to work as none of the salmon cakes fell apart. I also added some red bell pepper to my second batch, which gave more color and flavor to the salmon cakes.
Once again, my family LOVED the salmon cakes. We’ll be making these often, I’m sure of it. :0)
Adapted from Practical Paleo by Diane Sanfilippo
- 2 6-ounce cans of wild salmon, drained
- 3 eggs, beaten
- 3 TBSP shallots, minced
- 2 garlic cloves, minced
- 2 TBSP green onions, minced
- 2 TBSP red bell pepper, minced
- ½ tsp dried rosemary
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp sea salt
- Pinch of freshly ground pepper
- 2 tsp gluten-free Dijon mustard
- 1 to 2 tsp coconut flour, if mixture is too runny (optional)
- ¼ cup coconut oil or butter
(1) In a medium bowl, combine salmon, eggs, shallots, garlic, green onions, seasonings, mustard, and coconut flour.
(2) In a large skillet, melt coconut oil or butter over medium heat. Form the salmon mixture into four equally-sized patties. Place the patties in the pan. Cook patties until brown on one side, flip and finish cooking all the way through. Serve warm or cold as leftovers.
Makes 4 servings.