Saturday, December 31, 2011

Salmon Cakes For Lazy Cooks

I try to eat fish a few times a week and, a lot of the time, that fish is salmon. Sometimes I get tired of salmon. I like it but it can get old pretty fast. We all know that everything tastes better fried, right? That definitely includes salmon.

I also get really lazy about cooking. Just because I can cook doesn't mean I feel like actually doing it. Right now, I'm going through a lazy period when it comes to preparing food. It was a relief to know exactly what I was going to make for dinner tonight and to know that I happened to have all the ingredients on hand. It was also great to use the new splatter screen I got for Christmas to keep the frying grease from getting all over the stove. Everyone needs one of these!!

So, this recipe addresses both issues: laziness in the kitchen and making salmon appealing when you're kind of tired of it. It also addresses eating fish with the nutritious bones still in it (I promise that you won't notice the bones.)
AND, it also addresses using an ingredient that I always keep in my pantry (I stock up on canned fish. If some disaster hits and I have to live off the non-perishables in my stash, my serum omega 3 levels are going to exponentially increase;)

So, are you ready for an easy, tasty, inexpensive, nutrient dense (one of these has about 16 grams of protein + omega 3 and calcium) entree? Here you go! You're welcome:)

Salmon Cakes (makes 6 3.5" patties)

1 15 oz. can wild Alaskan salmon with bones, drained (I love Trader Joe's).
2 eggs
2 TB minced fresh parsley
2 TB finely sliced green onions
1/2 tsp. sea salt
A sprinkle of granulated garlic to taste
Other herbs/seasonings to taste (I like Trader Joe's 21 Seasoning Salute)
Optional: if the mixture is too wet, a spoonful or two of almond flour can be added.

Fat/oil for frying (I use Spectrum Organics Shortening made from sustainably grown palm oil. Don't you dare use polyunsaturated veggie oil!!)

Mix all the ingredients well and form into 6 patties (or 8 small ones) and fry in a generous amount of oil until golden and crispy on each side.

Serving Suggestions

Top with:
-sour cream mixed with horseradish
-diced avocado
-homemade aioli

Enjoy! I'll see you all in the NEW YEAR!!



  1. I've made something similar to this before... love how simple yet delicious they are. Happy New Year!

  2. This was delicious! I've made it tonight and even my bf who isn't very fond of fish loved it. Thank you for the recipe.
    I used avocado oil for frying as I can't find palm oil here in the UK. Do you think I can keep and reuse the oil as it's quite pricey?

  3. @PrimalinLondon- I'm so glad you liked them!

    I wouldn't reuse any monounsaturated oil like avocado or olive, as the fats will become too damaged and oxidized. Monounstaturates are best left for salad dressing. It's better to use saturated fat to fry with, as it doesn't oxidize and become damaged from the heat like other fats do.

    Refined coconut oil, which is more neutral tasting would work, as would butter, ghee and lard/grease leftover from bacon or other meat, (hopefully hormone/antibiotic free. Pasture raised would be even better!)

    You might check Asian grocers to see if they sell palm kernel oil (it will be white and solid). Vitacost sells it and ships internationally:

    Here is refined coconut oil:

    Hope this helps!

  4. What a great recipe. I can't wait to try it. When I am trying to economize I buy canned wild salmon but I'm not that big a fan of it. This sounds like a great way to 'like' it. Love your blog and all the tips within it.