Last night Jake and I made one of our favorite dishes—salmon cakes. The same concept as a crab cake and similar to a homemade burger or meatball, these little patties pack some seriously big flavor.
What you need:
- raw salmon (approximately three fillets depending on size)
- 1 small onion or about 1/2 a large onion (red or white)
- 2 scallions
- 4 cloves of garlic, crushed or grated
- 1/2 cup fresh cilantro
- 1 jalapeño (can be omitted if you do not like spicy)
- crushed crackers or breadcrumbs
- 1/4 cup fresh grated parmesan
- 1 egg
- salt, pepper, seasoning salt to taste
- 1-2 TBS oil for frying (I recommend olive or avocado)
- Finely chop all fresh ingredients.
- If salmon is not already prepared, fillet the fish to remove skin and bones.
- Add all ingredients together and mix on low until fish has broken up (at this time you can start heating your oil in the skillet—cast iron for best results—on meduim-high heat).
- Form into equal sized patties.
- Once oil is hot (sizzles a drop of water) place the patties in the skillet.
- Cook for about five minutes per side or until a dark crust forms. Flip and repeat with the other side. (note: cooking time can vary depending on the thickness of the patty and what type of cookware you are using. The most important thing is recognizing that the salmon is fully cooked through)
Serve with your favorite side dish. Sometimes we do rice, but usually a vegetable like fresh green beans or a salad pair well and keep the meal feeling light.