Salmon Cakes

There are so many reasons why living in Humboldt is such a delight, but getting local and fresh caught salmon is near the top of my list. It was the first meal I ate in Humboldt, cooked over a wood fire at the campsite I stayed at on my first night here and it continues to be one of my favorite meals. 

Too often the salmon burgers or cakes found in restaurants are breadcrumb heavy to hold the patty together. Not this version! It uses the salmon itself as the means to meld the patty together, ingenious! Incidentally, this works for crab cakes as well, only I would suggest using a few shrimp as the binder rather than the expensive lump crab. 

My favorite accompaniment is remoulade - a Cajun spicy mayonnaise - but use whatever pleases you!

Salmon Cakes 

(makes 6 small cakes)

½ lb salmon

1 tablespoon Dijon mustard

2 tablespoons shallots, minced

2 tablespoons bread crumbs

1 tablespoon capers, minced

1 teaspoons minced parsley

Pinch of Salt

Several grind of Pepper

Oil for frying

Carefully use a knife to take the skin off the salmon and roughly chop the flesh. Place half of the salmon, the mustard, shallots, and capers in the bowl of a food processor and pulse to combine it well. Add ground ingredients into a bowl and add bread crumbs, remaining salmon, salt and pepper and mix well and form into six cakes. Heat a cast iron pan over low heat for 3-4 minutes, add enough oil to just coat the bottom of the pan and fry cakes on one side 4-5 minutes and then flip and cook another 2 minutes on the other side. Remember that similar to other meat, the fish will continue to cook off the heat, so do not over cook. Serve with lemon wedges.

Hugs!