Salmon Cakes: For People Who Want to Pay Their Mortgage
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Living in the Mid-Atlantic for so long, you come to learn a few things.
First, no one except people who live in DC, Maryland, Virginia (and sometimes Delaware) call it the Mid-Atlantic.
Two, summer WILL be as brutal as a pregnant nun in Hell and it’s absolutely horrible…except for the third thing you also learn when you live here:
Summer is Maryland crab season.
I’m a *big* fan of crab, and it’s not just ‘cus it’s my zodiac sign. ALTHOUGH MAYBE IT IS??!?? Really, who doesn’t like crab?! The meat is tender and sweet and can be enjoyed in a salad, soup, or even on its own drenched in lemon and drawn butter. Like, WHO DOESN’T LIKE THIS?!?!?!? TAKE ME TO THEM.
Anyway, this isn’t a recipe about crab. It’s a recipe for the times when you’d like to have crab, but it’s $35 a pound and you’re trying to feed your family. I was really hankering for crab cakes a couple weeks ago, but everywhere I looked crab was so expensive. So, I got creative with an alternative creature of the sea and made these salmon cakes, instead.
Yes, salmon is also expensive, particularly when you buy wild-caught as I do, but it’s easily half the price of crab. And tilapia is easily half the price of wild-caught salmon, but I strongly discourage using tilapia here...and also just always.
I’ve said many times before how salmon is not my favorite, but it’s packed with so many good fats and omegas that I keep working on finding ways to incorporate it into my diet that I enjoy, and let me tell you I really enjoyed these salmon cakes. I made them pretty much the same way I make my crab cakes, only I did it with salmon. I served it along a very simple cold and crunchy cole slaw and with a little salmon cake sauce. The whole thing takes about 15 minutes to put together, and most of that is just chopping up your uncooked salmon to start.
So, if you’re hankering for a crab cake, but also want to pay your mortgage this summer, these salmon cakes are a great alternative. And if you hate salmon, same. But you might actually like these!
Salmon Cakes with Coleslaw
Ingredients
Instructions
- Preheat oven to 350F. Line a baking sheet with foil and spray with non-stick spray. Set aside.
- Remove salmon from the skin with a sharp pairing knife, Then, chop the salmon into small pieces (think jumbo lump crab size).
- In a large mixing bowl, combine all the ingredients well.
- Use an ice cream scoop to scoop out even sized portions of the salmon mixture onto the baking sheet. Gently press the cakes to flatten them a bit.
- Place tray in the oven and cook for 15-18 minutes.
- Serve hot, with a drizzle of salmon cake sauce and a lemon wedge.
- Combine all ingredients in a small bowl. Serve on top of hot salmon cakes.
- Combine all ingredients in a large bowl. Serve chilled.