Simple Salmon Cakes
I think we forget about this simple way of changing up your fish routine. You might get stuck in a rut of simply grilling or baking your fish and serving with some veggies and rice. Not that there is anything wrong with that, it’s just that I know every time it occurs to me to make salmon cakes (which can really be made with any flaky fish), I get really excited and enjoy the variety.
These can be enjoyed for breakfast, lunch, or dinner, and are a great way to use leftover fish. For breakfast, top them with an egg over-easy. Lunch and dinner, serve as you would any protein on top of a bed of greens with some diced red peppers and cucumber. Any way you serve them, this is a tasty way to enjoy your fish, and and a way to mix things up when you feel like something a little different.
1.5-2lbs cooked salmon (baked or grilled work best)
1/2 of a red onion, diced small
1/2 cup mayonnaise
1/4 cup almond meal
1 egg, beaten
juice from 1 lemon
2 Tablespoons chopped dill or 1 Tablespoon dried
Olive oil or ghee for cooking
- Begin heating a cast iron skillet over medium-high heat
- In a medium sized bowl, use a fork to flake/shed the fish so no large chunks remain. Mix in the mayo, almond meal and egg until well distributed.
- Add the onion, lemon, and dill and stir to combine all ingredients.
- Add olive oil or ghee to the hot skillet and wait for it to shimmer (when it’s hot, you will see small ripples in the oil. If it starts smoking, you’ve gone too far!) In the meantime, form the fish mixture into smaller-than-burger-sized patties.
- Place patties in the hot skillet and cook until golden brown, about 3-4 min. Then flip and repeat on the other side. Remove and place on a paper towel on a plate. Serve warm or cold.