Salmon is one of our favorite fishes to consume, especially wild caught sockeye. It has such a wonderful flavor, so flaky and mild. It blends nicely with many toppings and we never seem to have left overs, darn it! It’s high in omega 3’s making it heart healthy as well. We’ve made it with pecan coating, teriyaki and many others, however this is one of my all time favorites.
Salmon cakes yes and so easy. We actually often purchase the wild caught in the can if we aren’t able to get it fresh and frankly it’s great from the can or fresh. Plus from the can makes it so much easier, don’t you think? We all need easier recipes for those evenings you’re exhausted and want something simple. Well here it is: simple but delectable.
Easy Salmon Cakes
1 (16 oz.) can wild caught salmon
1/2 cup onion, chopped fine
1/4 cup pecans, chopped fine
1/4 cup mayonnaise
1 Tablespoon dill
1 Tablespoon parsley
1 Tablespoon prepared mustard
Salt and pepper to taste
1 teaspoon red pepper
1 Tablespoon butter for pan frying
1 Tablespoon grapeseed oil or any oil that can handle higher heat
Open the can of salmon and remove bones and skin if there are any and drain. Break it up with a fork. Add the onions, pecans, mayonnaise, dill, parsley, mustard, salt, pepper, red pepper and eggs mixing well. Form 6-8 patties set aside. Heat your butter and oil in a skillet until hot, place the patties in the skillet first cooking one side then flip it over and cook opposite side until brown.
Set aside and cook any remaining patties.
This night Will had his on homemade buns and I rolled mine in a fresh lettuce leaf. We both had homemade roasted red pepper sauce to top it off. The roasted red pepper sauce was perfect and we will feature it very soon. I promise!