Yeah…Immaeatthat

Apr 04

Crisp salmon cakes (aka a new, non-boring way to cook salmon!)

So these are crab cakes made with salmon instead of crab and they’re totally fab.

Andrew and I typically buy some type of fish each week.  I’ve been getting bored with fish lately and was trying to think of a new way to make salmon.  While pondering recipe ideas, homemade salmon cakes popped into my mind.  

You could totally use canned salmon to make these, I went with a fresh salmon filet.  Mainly because I bought fresh salmon at the grocery store not knowing what I’d do with it so I had it on hand.


So you cook up the salmon and then chop it up and mix it with some sautéed asparagus, Caesar dressing, cilantro and other things.  I mean, I guess you could add so many different ingredients to these.  Red bell peppers, celery, and even parmesan would all be good.

Once you mix all the ingredients up, you pack the salmon mixture into patties and cook ’em up.

We served these paired with a Dole Chopped BBQ Ranch salad.  Man, I’m loving salad kits these days! They make life so easy.

ENJOY!

Crisp Salmon Cakes

Ingredients:

~3/4 pound salmon
3 tbsp Caesar dressing (i used Newman's Own)
1 heaping tbsp caper
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp hot sauce
1 cup asparagus, diced
1 cup breadcrumbs
1/4 cup cilantro, roughly chopped
2 eggs, lightly whisked
butter
olive oil

Directions:

Preheat oven to 350ºF.  On a foil-lined baking sheet, place salmon (skin side down) and drizzle with olive oil + salt + pepper.  Bake for 10-15 minutes, until cooked through.  Remove from oven.  Use a spatula to scoop salmon into a bowl and roughly chop it up with the spatula.  Allow salmon to cool in the fridge.  

While your salmon cools, in a sauté pan over medium heat toss together ~1 tbsp butter with your diced up asparagus.  Cook until asparagus softens, about 10 minutes.  In a bowl, combine asparagus, Caesar dressing, capers, Dijon mustard, Worcestershire sauce, garlic powder, hot sauce, breadcrumbs, cilantro, eggs and cooled salmon.  Pack salmon mixture into medium sized patties (bigger than a ping ball ball and smaller than a baseball).  Place ~1 tbsp butter and 1 tbsp olive oil in a skillet and heat over medium.  Once heated, add the salmon patties to the skillet and cook each side for about 2 minutes.  Repeat until all salmon cakes are cooked.  Add more butter and/or olive oil to the skillet as needed.

Serve hot & fresh!

6 comments on “Crisp salmon cakes (aka a new, non-boring way to cook salmon!)”

  1. Genius. I love those chopped salads too!

  2. This is a great idea! I like salmon but don’t like eating straight up fish, its just too much fish for me, i prefer to mix it with potatoes, etc. Will have to try :) 

  3. On our loose weekly meal plan, I had written down salmon/tuna for one of our meals, but I hadn’t chosen how to prepare it. I opened up your post, and I immediately knew this would be perfect for us! Ever since we made your falafel with kale Caesar salad last year, we’ve kept Newman’s Own Caesar dressing in our fridge. It’s so delicious!

  4. I get the pre-made salmon cakes from Whole Foods all the time! Love serving them with light sriracha ailio (i.e. light mayo, sriracha, and lemon juice)!

  5. Found this recipe while looking for a different way to prepare salmon and we and Ioved it! Even had the same salad as you! I forgot to buy the dressing so I subbed in Greek we already had. I was also tired of asparagus so I swapped for red peppers. We drizzled a bit of the bbq ranch dressing from the salad on top as well. Thoroughly satisfied! Excellent, accurate directions. Thanks!

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