I am a picky eater currently in recovery. It has been a long struggle for me, but I’m thrilled with all the work I have put in to be where I am today. However, I am now the mother of a picky eating child. He is getting better, but it has been an eight-year struggle. You need this backstory to know that even my kid likes these salmon cakes. Your family will love these salmon cakes, but may I make a suggestion? Don’t tell any picky eaters that these are called salmon cakes. The first time I served them, Jack was so upset that it wasn’t a cake in the shape of a salmon. Parenting is easily 50% marketing, so call these salmon patties or something. You’re welcome.
A version of this recipe was originally published on Culinary Bliss. I have updated it to reflect our preferences.
- 2 eggs beaten
- 1.5 cups cooked salmon
- 2 cups panko
- 3 green onions, diced
- 1 stalk celery, diced
- 1/2 cup purple onion, diced
- 3 cloves garlic, minced or pressed
- 1/3 jalapeno, finely minced
- 1/2 cup mayo or plain Greek yogurt
- 2 tbsp Old Bay seasoning
- 1 tsp seasoning salt
- 2 tbsp hot sauce
- 2 tbsp Worcestershire sauce
Lightly beat the egg, add the salmon, and then the rest of the ingredients.
Heat a cast iron or other heavy skillet over medium heat, and melt a few tbsp of butter.
Make patties with the salmon mixture, and put in the hot butter.
Flip when browned and toasty. Then cook on the other side. Remove to a plate lined with a paper towel. Serve with tartar, aioli, or a fresh tomato salsa.
This is based on a recipe that originally appeared on Culinary Bliss.
For the salmon, I use wild canned salmon from Costco. I used to bake the salmon in parchment at 400 degrees for 22 minutes the night before making the cakes. I have found the canned wild salmon has exactly the same taste as cooking the salmon myself. It is also easier and more economical.
I will make a few cakes for the picky kid before adding the jalapeno. Then I mix it in for the rest of the non-wimpy eaters.
This fish spatula is hands down the easiest thing I have found to turn the cakes. It rules for pancakes and pretty much anything else in your life that needs flipping.
These salmon cakes are amazing served with aioli (I always use a mixture of greek yogurt or mayo, diced green onions (if I have them, dried chives if I don’t), dill, lemon pepper, parsley, and tons of fresh garlic. Another amazing topper is this copycat Claim Jumper Tomato Herbed Ranch Salsa (but use plain Greek yogurt, because sour cream makes me puke. Apparently I am still working on being not completely picky).
A pro tip for this meal is that you can make and assemble the salmon cakes ahead of time. We make them and store in an air-tight glass container (in the fridge) with layers of parchment to keep them from sticking. Come home, preheat your cast iron skillet. Then go take your work clothes off, change into your post-work yoga pants, free yourself of that evil bra, and come back, add the butter, and get to cooking.
Side dishes that I serve for these salmon cakes will vary depending on the season. During spring/summer, grilled asparagus, zucchini, and sweet onions are totally my jam. I also love serving this Zesty Quinoa Salad. During colder weather, I find a simple bowl of homemade tomato soup is a perfect combination. Crispy brussels sprouts are also a delicious pairing, especially considering if you make them in another cast iron skillet. Two cast iron skillets going at the same time means no extra dishes for you!