We eat a lot of wild salmon during the fishing season (we live in Seattle and have friends who work in the industry) and it seems that everyone likes it. In the fall, I was given a case of skinless boneless reds (sockeye) after a lunch with a friend who was complaining that this product category is not being accepted by my generation of cooks (read under 40).
It didn't make sense to me as this is one of the most accessible wild seafood items out there, it is healthy, it tastes good and it just screams quick prep, so I thought it would be ideal for a weekday dinner. But I couldn't really find a good recipe on the internet. So a few cans later, this is what I came up with. I seem to be making this on a weekly basis now, for family and friends. It now shows up even at our brunch table.
I also do a version with skinless boneless pink salmon that a few of our guests mistook for crab cakes..(substitute sage for thyme and bread the cakes, panko or Trader Joe's bread crumbs are the best)
I prefer to use skinless boneless canned salmon from one of the larger brands or processors (Bumble Bee; Chicken of the Sea, Icicle Seafoods, Peter Pan) - I have been involved with quality assurance in the past and know that the big Alaskan processors have their ducks in order. —DanielaK
can of skinless boneless canned sockey salmon
medium carrots, shredded
small shallot, finely chopped
freshly ground pepper
vegetable oil to cover bottom of your skillet
Chive yoghurt sauce
fat free greek yoghurt
chives, chopped finely
In This Recipe
In a bowl, mix a drained can of salmon with an egg, shallot, carrot, mayonnaise, mustard, thyme and a pinch of salt and pepper each. Form patties (this should yield 6-7). They will seem pretty loose, but they will hold the shape once in the pan.
If gluten is not an issue, you may add 1 tbs of panko bread crumbs. This will make the cakes stick together a bit more.
In a skillet on medium heat, fry the patties - add them to the pan only once the oil is hot or the patties won't stay in one piece. Cook approximately 2 minutes on one side, until browned and gently flip to the other side for another 2 minutes.
I serve these with simple olive oil sea salt potatoes (boiled yukon golds or reds, then mashed and seasoned with olive oil and salt) or on a bed of salad with a simple dressing. If there is more time, baked sweet potatoes make a great side to go with these.
Chive yoghurt sauce
For the sauce, mix the greek yoghurt with chives, then add lemon juice and salt to taste.