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!
Works well with cooked crab, trout, halibut or other cooked fish!
For the Cakes:
- 1/2 lb. Fresh Salmon (or other fish) cooked, or cooked Crab
- 4 Tbsp. Olive Oil
- 4 Tbsp. Butter
- 3/4 c. diced Red Onion (~ 1 small onion)
- 1 1/2 c. diced Celery (~ 4 stalks)
- 1/2 c. diced Green Bell Pepper
- 1/2 c. diced Red or Yellow Bell Pepper
- 1/4 c. minced fresh Parsley
- 1 Tbsp. Capers, drained
- 1/4 tsp. hot sauce (like Tabasco)
- 1/2 tsp. Worcestershire Sauce
- 1 1/2 tsp. Crab Boil Seasoning (like Old Bay)
- 1 c. Bread Crumbs
- 1/2 c. Mayonnaise
- 2 tsp. Dijon Mustard
- 2 extra-large Eggs, lightly beaten
- Salt and Pepper
Prepping the Veggies:
- Place 2 Tbsp each of butter and olive oil in large pan and heat to medium temp.
- Add diced onion, celery, bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, and 1/2 tsp each salt and pepper.
- Stir together and cook over medium heat until vegetables are soft ~ 10-15 min.
- Cool to room temperature, then chill in fridge. (We have let it chill overnight before.)
To Make the Cakes:
- Flake the chilled salmon, crab or other fish into a large bowl.
- Add mayonnaise, Dijon mustard, eggs, and chilled vegetable mixture.
- Then get fishy and mix well! Use your hands if so inclined.
- Add bread crumbs for binder, and mix into cake mixture.
- Shape patties to desired size. (Mine end up 3-4 inches wide, 3/4 to 1 inch thick.)
- Heat remaining 2 Tbsp each of butter and olive oil in large flying pan over medium heat. (Cast iron is wonderful for even heat.)
- In batches, add salmon cakes and fry for 3-4 minutes on each side, until browned. Don’t overcook!
- Drain on paper towels, and keep warm until ready to serve!
- Serve it up with a little tarter sauce, lemon juice, fresh dill, a couple of capers or whatever your favorite fish toppings are. Enjoy!
- Great for leftovers!
- Healthy Substitutions: Low-Fat Mayo, Egg Beaters, eliminate butter and reduce olive oil.