Salmon Cakes

I love canned salmon! It is really an awesome product.


It can be stored in the pantry, is jammed packed with calcium and omega acids, usually contains wild salmon, and is so reasonably priced. For some strange reason I can't find canned salmon in Germany though. So, when I saw some in the grocery store in Dublin I stocked up.

My favorite way to use canned salmon is to make salmon cakes. If you don't have access to the canned stuff, you can use a poached salmon fillet.

Serve salmon cakes as you would serve crab cakes. I like really like them over a salad with balsamic vinaigrette. One cake per person is a good for an appetizer; two makes a light dinner.

1 can salmon (about 200 grams or 7 ounces)
1/2 red onion
1/2 red pepper
1/2 carrot
1/4 cup parsley
1 egg
1/2 cup breadcrumbs
2 tablespoons olive oil
Salt and pepper

Drain salmon and place in a mixing bowl. Using a fork, break up the fish into small pieces. Finely dice onion, red pepper, and carrot. Mince parsley. Add to bowl and mix all of the ingredients together. Add 3 tablespoons of breadcrumbs and egg. Season with salt and pepper. Mix until the egg is fully incorporated.

Place the remaining breadcrumbs in a small bowl. Using your hands, shape the salmon mixture into four evenly sized cakes. Coat each cake lightly with the breadcrumbs.

Preheat a medium-sized skillet over high heat. Add olive oil to the pan, and then sauté the salmon cakes until they are golden brown on one side, about four minutes. Flip the salmon cake and cook until the second side is also golden brown, about three additional minutes.