Living in the Pacific Northwest we have access to spectacular salmon for a few months at very reasonable prices. I sometimes purchase fresh Copper River salmon at Costco for $12 per pound. Since it comes in 3lb bags, I just portion it out so I can freeze anything that I can’t use immediately. I also cook extra for “planned-overs” and then make these fantastic salmon cakes, which can be baked or sautéed. Either way you will love these easy, healthy, and delicious salmon cakes! Feel free to spice them up with your favorite herbs or spices such as chives, Siracha, curry powder, etc.
Allergen-free Salmon Cakes
Prep time: 20 minutes
Cooking time: 15 minutes
Yield: Serves 4
- 1 pound cooked salmon, flaked
- 1 tablespoon olive oil
- ¼ cup finely diced onions or shallots
- ¼ cup finely diced bell peppers
- ¼ cup finely diced carrots
- 1 tablespoon minced garlic
- ¼ cup Vegannaise or mayonnaise if you can eat eggs
- 1 tablespoon lemon juice
- 1 tablespoon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 cup plus 3 tablespoons allergen-free bread crumbs such as EnerG bread crumbs
- Olive oil for sautéing the salmon cakes, optional
- Sauté onions, peppers, garlic and carrots in the olive oil until softened.
- Mix all ingredients with 3 tablespoons of bread crumbs in bowl. Taste and adjust seasoning.
- Shape into patties. One pound of salmon should make 4 patties.
- Chill for one hour.
- Place the 1 cup of bread crumbs in shallow dish. Press salmon cakes into crumbs to coat both sides.
- You can either bake them on a parchment paper lined baking sheet in a 400 degrees oven for 5 minutes on each side. Or fry them in a large non-stick sauté pan in a small amount of olive oil.
- Cook until golden brown and heated through.