Whip up these salmon cakes made with fresh or frozen raw salmon-not from a can!
Every year we journey to Kenai to dipnet for Red Salmon. Since our household limit is 35 reds we limit out pretty quickly and are usually on our way back to Anchorage within the same day. The journey doesn’t end there.
The next step is to process the fish.
Every season it seems like I have to relearn how to filet salmon. Needless to say, the first filet of the year is a bit sad looking. To make the best of a fishy situation, I like to use this sacrificial learning filet in ways where it can be admired for its flavor rather than the later crafted barbecue ready filets.
Our dogs love it when we make salmon for dinner. Nothing is wasted with these guys around!
Fresh Salmon Cakes
Notes
Any salmon is welcome in this recipe and flavors should vary by species. These are great served with rhubarb salsa or a fresh dilly tartar sauce.
Ingredients
- 1 medium salmon fillet- Wild caught!
- 1/4C. diced yellow or sweet onion
- 1/4C. mayonnaise
- 1 egg
- 2Tbs lemon juice + zest if on hand
- Chives to taste
- Dill to taste
- 1/2 tsp. salt
- 3/4 C. Panko bread crumbs or enough to bind
- Vegetable oil for frying
Instructions
- Combine everything other than salmon in a food processor.
- The salmon can either be processed by hand with a knife into a rough mince or gently pulsed with the food processor.
- Incorporate the salmon into the panko mixture and for best results let sit for a half hour in the fridge.
- For immediate use, form into cakes about 4 inches in diameter and 3/4 inch thick.
- Heat a skillet on medium high and fry in a small amount of vegetable or canola oil. Each side should take 2-3 minutes. Each side should just be golden brown- Do not cook past this point for fear of the salmon hockey puck effect.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.