Alaskan Salmon Cakes
The salmon are running, and so are we. To the rivers that is with poles and nets to catch what we need to stock the freezer. It is a summer right of passage here in AK. And although I don’t like combat fishing, I’ll get out there with the masses to enjoy salmon through the winter!
After fishing, when we’ve cooked a fabulous meal of grilled salmon and eaten until we can eat no more. The problem is, there may be leftover fish…And after the work of catching and preparing it, that’s one treasure of the sea I’m not willing to throw away.
Don’t Waste Leftover Salmon!
Sure you can make “salmon fish” sandwiches in an ode to canned tuna or put it on dry crackers, but why not get creative and make some classic salmon cakes? This is an easy and REALLY good recipe that we’ve kicked up a notch. It’s a classic and works well with salmon, crab, trout, cod, and even halibut.
If you don’t have some leftover salmon, first cook some fish.
Place the salmon on a foil lined sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Bake for 15 to minutes at 350 degrees, or until just cooked. Remove from oven and cover tightly with foil. Allow to rest for 10 minutes, then refrigerate until cold.
Salmon cakes are great as an appetizer, main course, or burger as the flavors are rich and the texture is moist. So, if you’ve ever wanted to try it at home instead of spending $20 dollars for 1 in a restaurant, give this a try. I’m addicted!
