My salmon cakes have always been a hit with our family, but when a good friend’s daughter had them with us and raved about them to her mom, I knew it was a “must share”. (And now you have the recipe, sweet Reese, so your mommy can make them.)
Even those who don’t care for fish might be happily surprised to find that these don’t taste all that fishy. They are well-seasoned, and frying anything in good fatscan only make them taste even better. As a perk, they’re a particularly inexpensive way to put nourishing seafoods on the table.
The Way We Get More Salmon in Our Diet
This was originally inspired by the Fish Cakes recipe in Nourishing Traditions. That recipe required fresh fish and fish roe, neither of which I have on hand or can afford to buy very often. I wanted to convert this recipe so that I could make it up anytime, as a way to get more fish in our diets.
Using canned foods isn’t a preference for me, and we avoid most canned goods due to BPA exposure from the linings of the cans. I’ve eliminated almost all other canned foods or found BPA-free versions, but fresh and even frozen salmon is expensive, but so incredibly nutritious and beneficial for our health.
Seafoods were one of THE most valued foods among the traditional tribes that Weston Price studied, and wherever he found cultures subsisting heavily on seafoods, he found exceptionally strong bones and robust health. Calcium and other nutrients in the bones, omega-3 fatty acids (including DHA and EPA for children’s growing brains and pregnant/nursing moms), and all the other goodness that resides in wild salmon is just nourishing beyond belief, and so that’s why our family still eats a lot of canned salmon.
2cans salmonwith bones, but drained -- Always choose wild salmon, never farmed. You can use pink salmon, which is cheaper, although my strong preference is for red sockeye salmon.
2free-range eggs
1cupbread crumbsany bread works- homemade wheat, spelt or kamut, gluten free, sourdough, etc.
Sea salt and fresh ground pepper to tasteI just add a little- these have quite a bit of flavor already
Instructions
Drain canned salmon, then dump into a medium sized bowl. Using the back of a fork, break salmon apart and crush bones. Mix in eggs, then bread crumbs, and lastly, all of the seasonings.
Preheat a cast-iron pan to medium heat, and add a few pats of butter and some extra virgin olive oil (you can do just one or the other, or even use coconut oil instead, but the mix gives such a great flavor).
You'll have to use your hands to shape these patties as you go to make them. I just put a big dollop in my hands, shape it best as I can, and flatten slightly once in the pan if needed. I don't bother to pre-shape them, but just do it as I go.
Once cooked halfway through and nicely browned (2-3 minutes), flip over and allow to cook all the way (another couple minutes).
Notes
Makes 8-10 cakes, depending on size-- just enough for the 5 eaters in our home when served with other side dishes.
I frequently serve these with sweet potato fries (made similarly to these baked french fries– one of these days I’ll have to post a true tutorial, since they are among my children’s favorite foods), for a very easy dinner. They’re also good alongside any sort of salad– green, broccoli salad, coleslaw, what have you, or even with a plate of raw veggies and dip.
Although they taste wonderful just as they are, they’re also quite tasty with homemade tartar sauce. I don’t have a specific recipe but this is basically how I make mine:
Start with about 1 cup ofmayonnaisein a mason jar (homemade mayois best)
Take 1 good-sized dill pickleand mince it as finely as you can
Add a bit of pickle juice or lemon juice (or a bit of both) into the mayo, along with the minced pickle, and stir it well.
That’s it! Super easy. It tastes best if it has some time to sit, to allow flavors to mix.
Do you eat seafood very often? What are your favorite ways to get fish into your family?
The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.
In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper. Form the patties: Form 8 patties, about 1/2 inch thick.
– Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done. – If you don't have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky.
In a mixing bowl, combine the chopped salmon, finely chopped onion, bell pepper (if using), fresh herbs, egg, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and any other desired seasonings. Instead of adding breadcrumbs, add flour gradually to the mixture, a tablespoon at a time. Mix well after each addit.
Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.
That white gunk seeping from your salmon is called albumin. It's a protein—not fat—that pushes to the surface of the fish when you heat it. "Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white," according to America's Test Kitchen.
Salmon, sardines, tuna, and trout are all high in omega-3 fatty acids, which can help lower the levels of fat in the liver and reduce inflammation. It is also a healthy alternative to meat as it provides protein while giving you the opportunity to avoid consuming the fats and skins from meat or poultry.
A perfectly cooked salmon patty should be moist and tender inside with a slightly crispy exterior. If your salmon patty has a grey or mushy texture on the inside, the color may come from the skin side of the flesh, but if it's mushy, it may be undercooked.
How to Control Salmon's Fishiness with a Milk Bath. You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.
For a delicate and subtle flavor, try cold-smoked salmon. It goes well with mild cheeses like goat cheese or brie. If you prefer a stronger, more robust flavor, opt for hot-smoked salmon that pairs wonderfully with sharper cheeses like cheddar or gouda.
You could use a vegetarian egg substitute or you could just drain the liquid from a can of chick peas (garbanzo beans, chi chis) and use that as your binder. People are using chick pea liquid as a substitute for egg whites. You could use a little cream or milk as well or in stead of.
If the salmon appears mushy or falls apart, it is likely overcooked. Firmness: When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. Cooked salmon should be firm but still moist.
Salmon that's gone bad will often feel almost like it's about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage.
If you flip it more than one time, it may fall apart on the grill. One flip! eggs and breadcrumbs are for meat loaf. you want a good 80/20 lean to fat beef ratio, you want to have a good skillet or griddle temp going—a good temp—and you want to have a good spatula for flipping the patty when it's time to flip it.
are you keeping the skin on? If you take the skin off it's likely to fall apart. If you've kept the skin and it's falling apart I suggest it's overcooked.
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