World’s Easiest Salmon Cakes
I have had this can of salmon sitting in my cupboard for longer than I’d like to admit. The truth is, it intimidated me a little. I’d never had canned salmon before and I wasn’t sure I was going to like it. But I didn’t have much to do and since I’ve been experimenting more and more with creating my own recipes I decided today was the day I’d conquer the can!
I read up on a few different ways of preparing the patties and each had a slight variation. Some called for scallion, celery, green pepper, red pepper, or garlic. But each had roughly the same base. So to the kitchen I went, sans recipe. I must admit I did have a back up lunch cooking just in case this turned out to be a total flop.
I was so pleasantly surprised with how well these turned out! They were the perfect mixture of a light dish but slightly more filling than the average salad. The salmon wasn’t too fishy and the patties were comparable to my favorite traditional crab cakes from summers on the Cape.
You will need:
1 Can of Salmon
1 Egg
1/4 Cup Bread Crumbs
1/3 Cup Chopped Onion
+ any scallion, celery, green pepper, red pepper, or garlic you may want to add.
First, drain the canned salmon and empty into mixing bowl. This was probably the moment when I started making my back up lunch–the salmon smelled a lot fishier than I expected, so be prepared for that. Beat the egg and add to mixing bowl along with bread crumbs and chopped onion. Mix together along with any other additives you may desire. Form into three evenly sized patties. Heat 1/2 tablespoon of olive oil on a skillet and cook patties approximately 3-4 minutes on each side. I didn’t have any tarter sauce so I served my salmon patty over a bed of spinach with a topping of light mayo and lemon. Enjoy!