Wild Salmon is a major staple ingredient in our home. It’s one of those foods we eat at least two times a week if not more. Oddly enough, it’s the only protein I can get my little girl to eat. She might eat three bites of chicken before she throws it all in the floor…beef she won’t touch with a 10 foot pole…BUT salmon?!?! Oh yes!! The girl will eat up some salmon!!
My mother-in-law is a wonderful cook and Salmon Cakes are one of my favorite things she makes when we go over for a visit. The last time she made these for us I wrote down the recipe so I could create my own version of them. I’m not going to lie – these bad boys turned out super yummy! Crispy on the outside, moist on the inside. I’m a lover of all things SAUCE. Meaning: I love dipping my protein or really anything for that matter into a sauce. So, I made a Dijon Mustard Remoulade to go with my Salmon Cakes. This part is optional…These cakes are still good with or without the remoulade.
These salmon cakes are really perfect for any occasion. A fancy brunch served with your favorite kind of egg… You could make these smaller and have a one-bite appetizer… Or do what I did and make them for dinner! The leftovers are still good too! Heat them up on medium heat in a dry pan and cover the pan to keep the heat trapped in…keeps them moist!
Yields: 12 Salmon Cakes
- 2-6oz cans wild salmon in water, drained
- 2 1/2 – 3 cups mashed potatoes (I used organic Russet potatoes), about 4 good size potatoes
- 1 large organic onion, small diced
- 1 tbsp organic garlic, minced
- 2 eggs, whisked
- 2 tsp thyme (fresh or dried)
- salt and pepper to taste
- 1 cup Gluten Free All Purpose flour
- 1 egg plus 2 tbsp water, whisked
- 1 cup Gluten Free Bread Crumbs
- oil for frying
- Get your potatoes going first – In a large pot boil water on high heat and add the potatoes. This takes a good 20-30 minutes. When the potatoes are fork tender, take them out of the water, let them cool for a couple of minutes, then pull the skin off. It should come off pretty easily. Mash the potatoes with a potato masher.
- While the potatoes are cooking saute the onion and garlic in 1 tbsp of fat until translucent. Add to a big bowl and let them cool. Open up the cans of salmon and drain them. Add to the onion/garlic mixture. Add the mashed potatoes to the salmon mixture and season with the thyme, salt, and pepper. Add the eggs and stir until well incorporated. You want it to look and feel moist.
- I used a 1/3 measuring cup to measure out each salmon cake. Place the measured out cakes on a sheet pan and refrigerate for at least an hour. Using 1/3 measuring cup gave me exactly 12 cakes. You can always make these as big or as small as you prefer.
- While you get the flour, egg wash, and bread crumbs ready heat up the fat for frying on medium-low heat. I love to use my cast iron skillet for this. You want enough fat to cover the bottom of the pan. I use equal parts of olive oil and butter.
- Put the Gluten Free AP Flour on a plate and season with salt and pepper. (You may need more. I just like to start with 1 cup and add as needed.)
- Whisk the egg and water in a bowl and season with salt and pepper.
- Put 1 cup of Gluten Free bread crumbs on a plate and season to taste with salt and pepper. I added 1-2 tsp of dried thyme to my bread crumbs.
- Now start the assembly line! Grab a salmon cake, dip it in the flour on all sides, dip it in the egg wash, and then the bread crumbs. Make sure your fat is hot…add the salmon cakes to the skillet and fry until golden brown on both sides. This takes about 4-5 minutes per side. REPEAT until all of your cakes are done.
- This part is completely optional… I made a Dijon Mustard Remoulade while my cakes were frying. *2 heaping spoonfuls of organic mayo (1/4 cup), *2 tbsp Dijon mustard, *2 tsp hot sauce, *1 tsp garlic powder, *1 tsp dried thyme, *salt and pepper to taste. Mix everything up in a little bowl and serve with the salmon cakes. You’ll love it!
I flatten my salmon cakes out just a tad while they’re frying.