[recipe title=”Salmon Cakes” print=”true” ]

  • 1 pound salmon, skinned and boned
  • ¾ cup celery, diced small
  • ¾ cup onion, diced small
  • ½ red pepper, diced small
  • 1 cup fresh bread crumbs
  • ¼ t. sea salt
  • 1 T. Old Bay seasoning
  • cornmeal
  • flour (can be gluten free)
  • 1 egg–beat lightly with a fork before adding to the ingredients

Put salmon in food processor and blitz for only 2 seconds as you do not want to macerate the salmon. I like to have some texture. Place in a bowl and add the celery, onion and red pepper. Mix well and season with salt and Old Bay. Can sit overnight in refrigerator before going further. When ready to cook, mix in the egg. Make patties in desired size. In a separate dish, mix cornmeal and flour. Put some of the mixture on a plate. Place patties onto flour mixture and gently turn over, then repeat. Saute in oil that’s medium hot until done—2-3 minutes a side for small patties, 4-5 minutes a side for large.

TIP: for gluten free, leave out the bread crumbs and coat the patty with gluten free flour and corn meal; take care when flipping!

TIP: for Paleo, leave out the bread crumbs. I mix the egg well with a fork and add just enough, but don’t drown the salmon in egg, or it won’t sauté. They are tricky to sauté without the flour binder, so take care when flipping, and if they break up a little, know that they will still taste fabulous even if they aren’t Instagram-worthy!