Growing up I hated salmon. My mom would always try to get me to eat it by dousing it in rich buttery sauces, and this would only sometimes work.
Sometime between being a teenager and an adult a switch flipped and I began to absolutely love salmon. I no longer needed to douse it in a rich butter sauce. Now I eat salmon all sorts of ways, now salmon is one of my favorite types of fish.
Salmon cakes is a delicious fun way to enjoy this super healthy fish, especially if you are not a salmon lover. Mixing flaked salmon with mayonnaise, herbs, spices, celery, and frying it up in a pan is a great way to sneak in some salmon into your kids diet. Instead of being an intense salmon flavor, salmon cakes are a tender succulent treat.
These salmon cakes are perfect made with leftover salmon or a good quality can of salmon. They are easy to whip up and create a fun presentation. I made my salmon cakes smaller and served them as appetizers. If you are serving them for dinner, I would suggest doubling the recipe and forming larger patties.
Next time you have a picky salmon eater on your hands try making these salmon cakes and you just may turn that salmon hater into salmon lover.
- 1 cup cooked salmon, or good quality canned salmon
- 1 tablespoon fresh thyme, minced, or 2 teaspoons dried thyme
- 2 teaspoons celery, chopped
- 3 scallions, chopped
- 1 teaspoon Dijon mustard
- 2 teaspoons chia seeds
- 1 tablespoon mayonnaise
- 2 cloves garlic, minced
- Zest of 1 lemon
- Dash cayenne pepper
- Salt and pepper to taste
- 1 egg
- 2 cups spinach
- Lemon wedges, for serving (optional)
- Preheat a large sauté pan on medium heat. Add oil just before cooking.
- In a medium sized bowl use two forks to shred the salmon into smaller pieces. Add all ingredients accept for the egg. Taste test the mixture and adjust for seasoning.
- Add the egg and mix until fully incorporated. Form small patties and (about 7-10) and place on the preheated sauté pan. Cook on each side, about 5 minutes, or until lightly browned.
- Meanwhile arrange a plate with 2 cups of spinach and a few lemon wedges. Once the cakes are done cooking place them on top of the bed of spinach. Serve immediately and enjoy!