Wild Salmon Cakes

This is an updated salmon cake recipe inspired by midwestern recipes that used canned salmon before fresh fish from the coasts was as available. If you've never used canned salmon before, you are in for a big surprise.

Not only is it great for a recipe like this, but canned salmon is always wild caught, and far superior nutritionally than farmed fresh salmon. The capers give this salmon cake recipe a slight brininess that brings out the great flavor of the wild fish.

Makes 6 Large or 18 Appetizer Size Wild Salmon Cakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 14 oz can of wild red or pink salmon (2 cups fresh cooked salmon can also be used)
• 2 eggs, beaten
• 12 saltine crackers, crushed fine
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp chopped capers
• 1/2 lemon, juiced
• 1 tbsp olive oil
• 1 tbsp butter
• fresh lemon wedges

Preparation:

1. Add the salmon to a mixing bowl. Due to the way it's processed, any bones found in canned salmon are very soft and edible, and should be mixed right in. If you want to take the time you can pick through the meat fairly quickly and remove them. Add the rest of the ingredients, except the oil and butter, and mix with a fork until well combined.
   
   
2. Shape into 6 patties about an inch thick (or 18 for appetizers). Heat the oil and butter in a sauté pan on medium heat until the butter melts. Saute the salmon cakes for 5 minutes per side until golden brown. Serve hot with fresh lemon.

These wild salmon cakes can also be served with tartar sauce, aioli, or Thousand Island dressing.

User Reviews