631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976
631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976

Wild salmon is one of the most nutrient-dense foods on the planet. Chock full of heart-healthy omega fatty acids, this fantastic fish helps support your immune system, decrease inflammation and provides the best food-based source of vitamin D. The problem? It’s expensive and hard to find sustainable options. I get my wild salmon from Vital Choice . It is less expensive than at the fish store and is reliable. Because it arrives frozen it can be difficult to get this salmon to maintain moisture and texture when cooked. My solution is to turn it into these delicious salmon cakes.

My kids love them. I make a large portion and keep a few aside for lunchboxes for the following day. These are moist and sweet and oh-so-good. I like to serve them with a fresh dill sauce which I make with mayonnaise, fresh chopped dill, lemon juice and salt.

If you can’t get fresh salmon you can always use canned wild salmon.

Ingredients-

makes @6 large salmon cakes or @12 small ones.

1 lb wild salmon filet
Garlic Salt
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
1/2 red bell pepper, diced
3 Tbsp ghee for cooking
1 cup gluten-free panko bread crumbs (Japanese Style crumbs)
2 large eggs, lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley

  1. Preheat Oven to 425˚F. Line a rimmed baking sheet or a pyrex baking dish. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.

Bake uncovered for 10-15 min or just until cooked through (about 10 minutes). Remove from oven. Discard skin, flake salmon with a fork, remove any bones, and cool to room temp while prepping remaining ingredients.

  1. Heat a medium skillet over medium heat. Add 1 tablespoon ghee and finely diced onion and bell pepper. Saute until soft and golden (7-9 minutes). Then remove from heat.

 

  1. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup gluten-free panko crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into patties

 

  1. Heat 1 tbsp ghee in a large pan over medium heat. Add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.

If salmon cakes brown too quickly, reduce heat.

Remove to a paper-towel lined plate.

Add remaining ghee and repeat cooking salmon cakes.

By Tapp Francke Ingolia

 

 

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