Salmon Cakes

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.

Salmon Cakes

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• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 1x

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Description

Salmon cakes will please the pickiest salmon eater. They are juicy, tender, and flavorful.

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Ingredients

Units USM Scale 1x2x3x

• 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)

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Instructions

1. Preheat a large sauté pan on medium heat. Add oil just before cooking.
2. 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.
3. 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.
4. 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!

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