Salmon Cakes Recipe
Servings: 8 -10
Ingredients
- 2 cans salmon with bones, but drained -- Always choose wild salmon, never farmed. You can use pink salmon, which is cheaper, although my strong preference is for red sockeye salmon.
- 2 free-range eggs
- 1 cup bread crumbs any bread works- homemade wheat, spelt or kamut, gluten free, sourdough, etc.
- 1/2 small onion minced OR 1 tsp dried onion powder
- 2 cloves minced garlic OR 1/2 tsp. garlic powder
- 2 Tbsp mustard dijon or regular
- 1 Tbsp lemon juice
- 1 Tbsp organic soy or tamari sauce wheat free
- Sea salt and fresh ground pepper to taste I just add a little- these have quite a bit of flavor already
Instructions
- Drain canned salmon, then dump into a medium sized bowl. Using the back of a fork, break salmon apart and crush bones. Mix in eggs, then bread crumbs, and lastly, all of the seasonings.
- Preheat a cast-iron pan to medium heat, and add a few pats of butter and some extra virgin olive oil (you can do just one or the other, or even use coconut oil instead, but the mix gives such a great flavor).
- You'll have to use your hands to shape these patties as you go to make them. I just put a big dollop in my hands, shape it best as I can, and flatten slightly once in the pan if needed. I don't bother to pre-shape them, but just do it as I go.
- Once cooked halfway through and nicely browned (2-3 minutes), flip over and allow to cook all the way (another couple minutes).
Notes
Makes 8-10 cakes, depending on size-- just enough for the 5 eaters in our home when served with other side dishes.