Canned fish is a great way to feed your family omega- 3 fatty acids at an affordable price. There so many great benefits to eating salmon why not make these tasty salmon cakes.
From Japan to England there are many countries that have a version of a fish cake. Bengali fishcakes are made with white fish and chilies. In South America, potatoes are added. This American version of a fish cake is a crowd pleaser and along the lines of something you’d see in the southern United States. These salmon cakes are a personal favorite as far a comfort dishes go. But I’d be willing to bet that any version of this dish from any country would suit me just fine.
What warms my heart when it comes to this dish? Maybe it’s the memories of salmon cakes and grits from my childhood or traipsing through the Inner Harbor of Maryland with friends making a good time of eating every fish cake we could find.
Hmm, that could be why this one of my favorite summer dishes. Summer was when I had the opportunity to travel and just enjoy life. What ever it may be, I always try to have some canned salmon on hand to make these delicious fish cakes. Forget all that extra breading, we want to taste the salmon. And if made correctly there is a bit of a crisp on the outside that will stand up to whatever you throw at it.
Of course, it’s your choice how and when to serve it. Whether it’s at breakfast with grits, like down South. Or on a nice buttery toasted bun, it’s the perfect satisfying fish cake.
Makes 8 patties
- 1 can of pink salmon
- 1 large egg (beaten)
- 1/4 cup of minced onion
- 1/4 cup of chopped green pepper
- 1/2 cup of bread crumbs
- 1 teaspoon of flour
- 2 teaspoons of parsley
- 1 tablespoon mayo
- 4 tablespoons of vegetable oil
Tools: large bowl, cast iron pan, spatula
Open canned salmon and remove bones.
In a mixing bowl combine salmon, onion, green pepper, bread crumbs, flour and parsley.
Once thoroughly combined, mix in egg and a pinch of salt and black pepper.
Mold salmon mixture into patties.
Heat vegetable oil in pan on medium high heat.
Once oil is hot, add salmon patties (do not crowd the pan).
Once bottom begins to brown (approximately 4 to 5 minutes) flip salmon cakes.
Cook an additional 4 to 6 minutes until golden brown.