{recipe} salmon cakes

I am trying to clean out our pantry and incorporating at least one pantry item when I’m doing menu planning for the week. I bought these canned pink salmon from Costco because I saw a few salmon cakes recipes (Paleo & Whole 30) that I wanted to try.  Well,  I tried one recipe, the one I’m sharing today, but we loved it so much that I made it again recently.  Instead of buying these canned salmon in bulk, I’ll just buy the amount needed for the recipe next time (3 cans) to avoid storing extra cans in the pantry.

I love eating these plain with hot sauce and fresh lemon, but the hubby makes his own tartar sauce to dip it in. The recipe makes a lot of cakes, I used a cookie scoop to make them all the same size. We got 2 meals from it and a few days of leftover for lunches. I also used coconut oil to fry them.

These were really easy to make and all the ingredients, I always have on hand.

I adapted the recipe because I wanted it to be toddler friendly, so I omitted the red pepper flakes. I added an extra egg because I wanted the cakes to bind better and not break during the cooking process. We always have fresh ginger, so I opted to use that instead of the dried version.

Salmon Cakes

3 – 6 oz cans of wild caught Alaskan Salmon

4 – large eggs

4 – diced green onions

1 – tablespoon dried dill

1/2 teaspoon dried ground ginger or 1 tablespoon fresh grated fresh ginger

1 – teaspoon fresh ground pepper

a pinch of sea salt

1/4 –  cup coconut oil (for frying)

Directions

Drain the water from the canned salmon and dump into a large mixing bowl.

Add the eggs, green onions, dill, ginger, black pepper, and salt and mix well.

In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.

Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – don’t touch the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.

Recipe adapted from Everyday Paleo