So, we all know we need to eat a lot more salmon. And not only that, but we have to find “wild” salmon. Well, depending on where you live this may not be so easy. And, even if you do find it, maybe you don’t have the confidence to cook it properly. Today, I solve all those problems. Tomorrow I may start working on gas prices, but right now it’s all about the salmon cakes.
I’m using canned salmon for this delicious recipe. Why? Well, first of all, every grocery store carries it. Secondly, caned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here (you can Google it), but wild is not only more eco-friendly, but it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just is'nt necessary, so why spend the extra cash? (you could save it and buy a t-shirt on my site! In fact, I’m thinking of a new t-shirt slogan “I like my salmon, like I like my women…wild! OK, maybe not)
The recipe ingredients you see below are VERY basic. There are lots of ways to customize these cakes; you can add fresh herbs, garlic, green onions, hot peppers, etc., so feel free to experiment. I tend to like my salmon cakes on the “bready” side, but you could add only one egg and fewer crackers if you want cakes that are more “salmony.” The tarragon aioli I served under these luscious cakes will be demo’d next, so stay tuned for that. Finally, as you hear me warn in the demo, canned salmon is NOT completely boneless, so PLEASE spend a few minutes carefully flaking the meat as you prep it to remove all the bones. Other than that small chore, this is a very simple recipe that comes out perfectly every time. Enjoy!
14 oz. can of wild red salmon (or pink)
12 saltine crackers
1 tbl olive oil
1 tbl butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbl chopped capers