Archive for the 'Seafood' Category

Salmon Cakes


Salmon cakes have now become a “regular” meal in our house.  I used to shy away from salmon until recently after discovering all of the wonderful health benefits that salmon has to offer.  I have always been very picky about my seafood.  I love shrimp, crab, most mild white fish such as tilapia and flounder as well as mahi mahi, clams, and on occasion, scallops.  Salmon has never seemed to make the list.

I think my dislike of salmon stems back to an experience I had with it in college.  My mom told me that a cheap meal would be to buy a can of salmon, add some breadcrumbs, an onion, celery, egg, seasonings, and to make cakes.  I followed her directions and remember that it was gross!  I don’t know what I did wrong, but I never bought salmon since.  I think I threw it out and ended up eating cereal for dinner.

Recently I discovered salmon in the foil packages in the tuna aisle.  You know the ones I am talking about.  You don’t have to drain them and can pack them in your lunch.  Well I picked up a pack one night.  We tried the Chicken of the Sea brand.   It was phenomenal!  It was mild, flaky, and so moist when we cooked it up into cakes.  There website also has some great recipes that I am eager to try like salmon tacos!

Now that I know how great this brand tastes, I will definitely be buying more.   There was no messy clean up and I definitely didn’t get any fish juice on myself….definitely a bonus!  I think this salmon would taste great in a pasta salad or with fettuccine as well.  For now I leave you with a recipe.  Enjoy!

I followed their recipe on the back of the package making a few small changes in order to pack more veggies into our dinner.  You can find the original recipe at Chicken of the Sea.  Below you will find the recipe with my changes.

Easy Salmon Cakes

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onions (I used vidalia onions here as well)

1 stalk celery, finely chopped (my addition)

1 medium carrot, finely chopped (my addition)

1/4 cup mayonnaise (I subbed Oikos Greek Yogurt to add more protein)

1 Tablespoon freshly squeezed lemon juice

1/4 teaspoon seasoned salt

1/2 teaspoon garlic powder

Dash cayenne pepper

1 tsp. onion powder (my addition)

Dash white pepper (my addition)

1 tsp. minced fresh ginger (my addition)

1 (7.1-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch

1 large egg, beaten

1 egg white (my addition)

1 cup seasoned breadcrumbs (I used 3/4 c. panko breadcrumbs in the cakes and sprinkled more on the outside)

3 Tablespoons butter (I used olive oil to pan fry with instead of butter)


In a bowl combine seasonings, Greek yogurt, salmon, eggs, and lemon juice.  Set aside.

In a saute pan over medium heat, saute onion, celery, red pepper and carrot until just tender.  Remove from heat and let cool to room temperature.

Add breadcrumbs to salmon mixture and stir.  Add cooled sauteed vegetables and mix thoroughly.  Chill mixture for 30 minutes.

In a saute pan over medium low heat add olive oil or butter.  Divide mixture into an even amount of cakes. Pat with a little additional panko, if desired. Once the pan is hot, add the salmon cakes and pan fry until golden brown.  Flip and continue to cook until golden brown on the other side.  It takes about 3-4 minutes per side.

This makes about 4 servings or 10- 12 small cakes.

Source: adapted from Chicken of the Sea


June 2018
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