My husband isn’t generally a big fan of fish, unless it’s fried. The only way he’ll eat salmon — one of the healthiest kinds of fish you can eat — is in a salmon cake. I often keep a few pouches of salmon in the pantry, and most of the ingredients are malleable depending on what I have around. Try breadcrumbs or other crackers, different citrus juices, different mixes of herbs and spices. Grate in a little Parmesan. Top with a fruit salsa or sour cream if you like. Salmon cakes make a great appetizer or main course with a salad.
- 2 six ounces pouches skinless, boneless pink salmon
- 2 cups crushed saltine crackers, divided
- 1/2 cup finely diced white onion
- 1/2 cup mayonnaise
- 2 Tbsp lime or lemon juice
- 1 tsp garlic powder
- 2 Tbsp Italian seasoning
- a pinch of cayenne pepper
- 2 eggs, beaten
- 2 Tbsp butter
- 2 Tbsp olive oil
Combine all ingredients in a medium bowl, reserving about 1/2 cup of the crushed crackers — I crush mine the old-fashioned way with a rolling pin, but a food processor goes faster and yields a finer crumb. You may need to adjust the amounts of the crumbs, depending on what you use, to make a cohesive cake. Divide into equal portions and flatten into patties about one-half inch thick. You can make them bigger for dinner or smaller for appetizers. If mixture is too sticky to form into patties, press into remaining crushed crackers. Heat butter and olive oil in a non-stick skillet over medium heat until almost smoking. Add patties, cooking in batches if necessary to avoid crowding the pan (keep cooked patties warm on a plate in a low oven). Cook for four minutes per side or until golden brown.