Salmon Cakes

Salmon cakes are one of the meals on my weeknight dinner rotation. They are quick to make and a great way to add omega-3 fatty acids into your diet. I use canned salmon for this recipe. Using fresh salmon for salmon cakes seems like a waste of fresh salmon to me. Don't get me wrong, I love fresh salmon. I would rather roast the whole filet than chop it up into a salmon patty. Canned salmon is affordable and shelf-stable. It's good to keep a can on hand for those nights you need to whip something up in a flash. Another difference in this recipe is it uses flaxseed and rolled oats as the binder. Most recipes use either crackers or breadcrumbs. Flaxseed is another source of omega-3 and both flaxseed & rolled oats are a good source of fiber. Both are less processed than using crackers and breadcrumbs. I like to top my salmon cakes with a mayo sauce. A cocktail or tarter sauce would work as well.  

Ingredients:

1 can of salmon

2 TBSP finely chopped red onion

2 TBSP finely chopped red or orange bell pepper 

1 TBSP chopped parsley 

1 garlic clove minced 

2 TBSP ground flaxseed

2 TPSP rolled oats 

1 egg

1 tsp of Dijon mustard 

1 TBSP Old Bay Seasoning 

Salt and Pepper to taste

Sauce:  

2 TBSP mayo

2 TBSP ketchup

1 TBSP mustard 

2 tsp white wine vinegar 

½ tsp old bay seasoning

Dash of Tabasco 

Directions:

Make the sauce first. Add all of the ingredients into a small bowl and whisk until smooth. Chill in the fridge while you are making the salmon cakes.  

Drain canned salmon and place in a bowl. Remove any bones and flake with a fork. 

Add all the ingredients and mix well.  The mixture should be moist.  

Divide the salmon mixture into 4 patties.   

Heat up canola oil in a skillet over medium heat. Use enough oil to cover the bottom of the pan.  

Gently place the salmon patties in the skillet. Cook for 3 minutes. Gently flip the salmon patties and cook the other side for 2-3 minutes.  

I like to serve salmon cakes with sauteed vegetables. You can keep the salmon cakes warm in the oven at 175 degrees while you prepare your side dish. When you are ready to serve everything, place the salmon cakes on top of the veggies and drizzle a little sauce on top. 

The recipe will make enough for 4 people or 2 really hungry adults.  

Let me know what you think.  Follow Tonight's Table for recipe ideas.