This is our salmon cake recipe, made with fresh salmon. It’s an appetizer full of flavor. Nutritionally you will be getting a good source of Omega-3, protein, and vitamin D. If you want to add more nutrients you can always add more vegetables like peppers, celery, or carrots for example. Adding a tablespoon or two would be a perfect boost.
Salmon cakes became popular around the 1930s in the United States during the great depression. It was a very low-cost food at the time. This gave a great amount of nutrients for a time when it was very difficult to get food in the first place. We can appreciate that we can live in a place where things are more accessible compared to back then. (Even if it’s really expensive nowadays.) We hope you enjoy a nice toasty salmon cake.
- Salmon 6 ounces
- Red onion 2 Tbsp
- Panko bread crumbs 1 cup
- Eggs 2
- Dill 1 Tbsp
- Chives 1 Tbsp
- Mayo 1/4 cup
- Lemon juice 1 Tbsp
- Salt 1 tsp
- Pepper 1 tsp
- Garlic powder 1/2 tsp
- Olive oil 1/2 Tbsp
- Clarified butter 4 Tbsp
- Preheat oven to 350°
- Put all but 1 teaspoon of olive oil on fish then bake fish for about 10 mins or until fish reaches 145°
- While fish bakes cook onions in 1 tsp olive oil for a few minutes.
- In a medium-sized bowl, combine Panko, dill, chives, salt, pepper, and garlic powder.
- Beat eggs and when the fish is cooked let it cool for a minute. Break up the fish with a fork into little pieces.
- In the dry mix add salmon, eggs, mayo, and lemon juice.
- In a large skillet heat butter then scoop 1/8 or 1/4 cup per portion and cook on medium heat for 5-8 mins or until golden brown on each side.
Enjoy!
Serves 2-4 people
How to make clarified butter?
- Heat an amount of butter you want until it the top builds a layer of white film.
- Scrape off the film with a spoon until almost all gone.
- Strain with a cheese cloth or coffee filter and save your clean new buttery gold.
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