Yields: 12-16 cakes Prep Time: 20 minutes Total Time: 45 minutes
Kid-friendly, these salmon cakes boast brain boosting omega-3 fatty acids, protein, and even some onions to get the palate used to new flavors and textures.
2 cans (or fresh) wild caught, boneless and skinless salmon
3 tablespoons mayonnaise
1/4 cup finely diced onions
1 cup dried breadcrumbs (can be a gluten free recipe if use gluten free bread)
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon dried dill
1/2 teaspoon salt
1 1/2 tablespoons butter
1 1/2 tablespoon avocado oil (or preferred oil)
1. Preheat oven to 400 degrees.
2. Finely dice onions and sauté until translucent.
3. Combine salmon, mayonnaise, onion, breadcrumbs, egg, dill and salt until well mixed.
4. Spoon 1 1/2 tablespoons of mixture into palm and gently flatten into patty, about ¼ inch thick.
5. Heat butter and oil in pan, and place patty in pan, repeating until the salmon mixture is gone.
6. Cook about 3 minutes, or until crisp, and then flip to cook on other side, also about 2-3 minutes. Remove from heat, and place on parchment paper or lined pan. Depending on the size of the pan, this process may need to be repeated a few times.
7. When all patties are on pan, place in oven for about 7-10 minutes.
Salmon is loaded with brain-healthy omega-3 fatty acids. Two important ones, EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid), are found in cold water fish. ALA (a-Linolenic acid), is another omega-3 fatty acid and is found in nuts and seeds (think walnuts and flaxseeds). Additionally, these fatty acids are known as super nutrients because of their anti-inflammatory benefits as well as their ability to help the body cope with stress. Plus, researchers are finding important links between visual and cognitive development in kids and babies and the intake of omega-3 fatty acids.
I have used fresh wild (Alaska) caught salmon from a reputable seafood source. Although, that can be pricey, so we often have reputable canned salmon on hand. Look for wild caught salmon from Alaska (not Alaskan salmon). More information can be found on sustainable fish on the Seafood Watch website. Wild Planet brand salmon has a good product that also works with sustainable fisheries.
This recipe comes together pretty fast, especially using canned salmon. You can make your own breadcrumbs by used toasted bread and running it through the food processor. Prepared breadcrumbs are fine, too.
When making the patties, the smaller the better. They are easier to cook for one, plus, they stay together a little better as well.
For the oil/butter combo, you could certainly just stick to one or the other (so 3 tablespoons of oil OR 3 tablespoons of butter). However, I like the flavor profile the mix brings to the table. My oldest and I like the cakes a little more seared and crispy, so I give ours an extra minute or two on the griddle. For the others, I keep them lighter, by just giving less time.
For once, ketchup is not used as a dipping sauce. My middle (who is my sauce lover) actually loves them plain. I sometimes mix prepared horseradish with a little plain yogurt or mayo, which is my preferred dip.
These really don’t take very long, and are a hit with the whole family!
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P.S. These go great with Matchstick Sweet Potato Fries!