Salmon Cakes

Salmon cakes, salmon patties, salmon BBQ . . . yes, I post a lot of salmon recipes on here. It is so plentiful in the Pacific Northwest, and so good for you, which all means it is a regular item on my menu planning. Plus it just tastes so good! Because I cook salmon so frequently I strive to vary up the way it is prepared so that it doesn’t get too mundane. Salmon cakes or patties are a favorite and over the years I’ve used many recipes, but this one tops them all. 😄

I recently purchased Dr. Mark Hyman’s new book, The Pegan Diet, and this meal was inspired by a recipe in his book. The recipe calls for canned salmon, but I had some fresh salmon on hand to use, either would work. It is a little more effort with fresh salmon by the time you skin it, remove any bones, and cut into small pieces, but it turned out to be the best salmon cake I’d ever made so the recipe must be shared!

And, before we cook, I want to slip in a recommendation for this book The Pegan Diet! No it’s not a fancy new diet fad that will pass quickly, it’s just a lifestyle way of eating “real food, mostly plant based”, somewhat of a combination of Paleo and Vegan. No food to purchase, no gimmicks, just real food for a healthy body. The book holds good discussions and explanations as to why we should eat real food and avoid processed ingredients to improve and sustain our health. Ok, now we can cook . . .

INGREDIENTS -

1 tbsp ghee
1 tbsp olive or avocado oil
3/4 cup finely minced sweet onion or scallion
1 small red bell pepper, finely diced
3-4 green onions, finely chopped, white and green parts
Diced salmon, 3-4 cups or use 3 6-oz cans wild salmon
1/2 cup cilantro, chopped
1 tbsp curry paste, my preference is yellow as it is mild, but you can use red or green also
2 eggs
1 tbsp coconut aminos
1 tsp toasted sesame oil
1 1/2” piece ginger, grated
zest of 1 lime
1/4 cup ground flaxseed
1/4 tsp curry powder
2 tbsp toasted sesame seeds
1/4 tsp salt

For lemon aioli -

1/2 cup olive oil mayonnaise
1 tbsp fresh squeezed lemon juice

For best results use a large heavy fry pan, cast iron would be perfect, and heat the ghee to medium. Add the onion and sauté for 3 minutes. Stir in the bell pepper and green onion and sauté for another 5 minutes. Remove the onion, bell pepper and green onion from the fry pan and place in a large bowl.

Add the salmon and rest of ingredients to the vegetables. Using your hands mix these together well and then press into 3 inch cakes.

Heat the 1 tablespoon of oil to medium high in the same heavy pan. Cook the salmon cakes for about 3-4 minutes each side until cooked through.

Whisk together the mayonnaise and lemon juice to drizzle on top.

This is perfect served with a side salad, or add other vegetables to your plate. And that’s pretty much all you need to make a tasty and healthy meal! Enjoy!