I was not a fan of salmon cakes when I was a child. To be fair to my mother, I wasn’t a fan of fish in general when I was a child. Luckily my tastes have matured as I have and now I love seafood (and lake and stream food) of all kinds.
I always make sure I have either canned salmon or tuna in my pantry at all times. When I’m looking for a close-to-meatless option, they’re what I turn to. These salmon cakes have been perfected over time. I used to make them with onions and dill relish, but found kalamata olives and garlic are so much more tasty. You can use fresh salmon or salmon from a pouch, but I found that canned, bone-in salmon makes the cakes more moist (and it contains more calcium than salmon packaged without bones).
This recipe is versitale so if you prefer something spicy, add some kick. If you want to throw minced onions in, they’d delicious, too. I like to serve them with roasted vegetables or elbow noodles with a light butter sauce.
2 14.75 oz Cans of Bone-In Salmon (Preferably Wild Caught)
1/2 Cup Flour
1/4 Cup Grated Parmesan Cheese
3 oz Chopped Kalamata Olives
1 tbs Chopped Garlic
2 tsp Fresh, Chopped Rosemary
1/4 tsp Ground Pepper
Sunflower or Safflower Oil for Frying
*Do not add salt. The olives and cheese are salty enough.
1. Add enough oil to cover the bottom of a large fry pan and place over medium-low heat. I like to add about 1/4-1/2 cup more once the pan is covered. Do not overheat the oil.
2. Carefully de-bone salmon. Set meat aside.
3. Combine eggs, olives, rosemary, garlic, and pepper in a medium bowl. Mix together.
4. Add cheese, flour, and salmon to other ingredients and combine until well mixed and sticky enough to ball up.
5. Create balls (between golf ball and baseball size) and flatted into even cakes about 1/2 inch thick.
6. Test oil to see if it’s hot by adding a few drops of water to it (a trick an ex-boyfriend taught me). If the drops pop, then you know it’s ready.
7. Fry cakes for 5 minutes on each side or until golden brown. Serve with tartar sauce.
These are great for taking to work for lunch the next day or munching on for a snack on the weekend.