Salmon Cakes

Seattle is pretty much known for two things: coffee and rain. It is, however, also known for it’s amazingly fresh seafood and if you’re out for brunch, you know there will be salmon somewhere on the menu. Bad for salmon haters, good for me because I love salmon, it’s the prettiest color for bedrooms (to all my movie-quoting readers out there, you’re welcome).

I’ve had crab cakes more times than is probably necessary, but never salmon. So when the defrosted salmon in my fridge had been in there for a questionable amount of time, I knew I had to cook it and, for safe measure, add some veggies to the mix…because that would really help reverse the possible rot in my fish.

A quick Pinterest search and I had the recipe. Who knew salmon cakes were a thing? Probably the other people out there with week old salmon guilting them into finding a delicious recipe for it every time the refrigerator door opens. Maybe not, what do I know?

Salmon Cakes

1 pound fresh (or frozen & defrosted) wild caught salmon, skin removed
1 small bunch baby broccoli, chopped
3-4 sprigs parsley, stems removed & minced
2 garlic cloves, minced
1 small yellow onion, diced
2 eggs
1/2 cup bread crumbs
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
Olive oil

In a frying pan over medium heat, add a teaspoon of olive oil and cook the onions until translucent and fragrant. Remove from heat and set aside.

In a large bowl, break up the salmon into small pieces. Add all of the ingredients, including the caramelized onions, and mix until well combined.

Using the same frying pan as the onions, heat about 1/2 an inch of olive oil over medium-high heat. With your hands, shape the salmon mixture into small balls and flatten into cakes. Place the salmon cakes in the hot oil and fry until crispy and golden brown. Flip and repeat.

Serve warm with Sriracha aioli or soy sauce and enjoy!



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