Recipes
These are a family favorite I have been making for years. You can use fresh salmon, but I prefer the convenience of wild caught red salmon in a can. The cakes can be assembled, fried up and kept in the fridge for several days. We like to eat the leftovers on a brioche bun with all the fixings! All of my recipes are very relaxed and the measurements are not exact. Feel free to add or omit ingredients according to your preferences.
Salmon Cakes with Jalapeno Tomato Tartar Sauce
2 cans wild caught red salmon, rinsed, cleaned, flaked
1/2 cup mayo
2 eggs
1 cup breadcrumbs (panko or regular)
(Mix together)
Saute the following in butter
1 rib celery diced
1 red, orange or yellow bell pepper diced
2 tbsp red onion or shallot finely minced
Several dashes of Tabasco or hot sauce of choice
Several dashes of Worcestershire
Old bay seasoning
Salt and pepper
Let this cool and fold into salmon cake mixture
Form Pattie’s and refrigerate for at least 30 min
Fry on medium heat in a cast iron pan preferably, but any frying pan will work. Use any oil of your choice, but remember olive oil will burn easily. Add a little butter to the oil mixture for extra flavor.
Jalapeño Tomato Tartar Sauce
1 cup mayo (I prefer Dukes)
2-3 tbsp diced pickled jalapeños
2-3 tbsp diced tomato
2-3 tbsp finely minced white onion
1 tsp white vinegar
1/2 tsp Worcestershire
Salt & pepper
