weeknight salmon cakes
Maryland is for Crabs is the motto, but not if you are on a budget! If you are from the Maryland / Virginia area then you already know the sky high price of a bushel of crabs and crab cakes.
Well, lately I have been purchasing wild canned salmon, it’s mild and tasty. With a little tweaking, we have taken the canned salmon, fixed it up like a crab cake for a pretty fantastic alternative to the crab cakes that we love. The trick is the Old Bay Spice. Growing up in Maryland, I still remember when you could only get this local spice here… until McCormick Spice bought the recipe and the great thing about that is that now everyone can enjoy it!
What’s so great about this recipe is that the canned wild salmon is already cooked. You can prepare the salmon for the salmon cakes ahead of time, and cook them when you get home. Nice to have around when your kids are in choir for 3 hours on a weeknight. With a little planning, dinner can be a cinch… your kids can help and you can get back in the kitchen and serve nourishing meals!
Quick and Easy Old Bay Salmon Cakes
feeds a family of five or six
- 3 cans wild caught salmon, drained (Costco sells Bear and Wolf brand for a great price) Get wild caught -not farmed.
- 3 pastured eggs, beaten
- 4 tablespoons minced shallots or red onions
- 1-2 cloves garlic, minced
- 1 teaspooon Old Bay Spice
- 3 teaspoons mustard (not Dijon)
- 1-2 teaspoons coconut flour or bread crumbs – as needed to bind
- 1 – 2 teaspoons capers (optional – if you love capers like us!)
Beat the eggs. Add salmon, shallots/onions, garlic, Old Bay Spice, mustard and mix well. If there is runniness (depends a lot on the size of your eggs) add coconut flour or bread crumbs as needed. Combine well.
- Form into six patties.
- In a heavy bottomed pan (like cast iron) over medium heat melt enough butter, ghee, coconut oil or olive oil to coat the bottom of the pan. The oil should not be smoking.
- Place salmon patties in pan. It should sizzle when you do. Allow to brown on one side before flipping. This can take an entire 10 minutes or so. Do not flip them more than once, because they will fall apart, so resist the temptation to move them around.
- Take the time while they are sautéing to make a nice batch of brussels sprouts with some toasted pine nuts or asparagus or some other green to have with your dinner.
- Flip over and let them cook all the way through while browning on the other side.
Now the best part! Enjoy!