Edit: This recipe was updated on 24 June 2014.
I woke up Saturday morning with a major seafood craving, but no fresh seafood. Thankfully there’s Costco. We picked up a 6-pack of canned Wild Alaskan Salmon for around $9 and I finally figured out what to use it for. These salmon cakes came together so fast and were absolutely delicious! It made a great dinner for two, but any seafood-loving kids will eat it up (or add candles and call it date night). Double (or triple) quantities to feed larger crowds.
This recipe yields six medium-sized salmon cakes (~ 2 oz each).
2 6-oz. cans (12 oz) Wild Alaskan Salmon
1-2 Serrano or other small green pepper, finely chopped
1/3 red bell pepper, finely chopped
2 large eggs
6 tbsp garbanzo bean flour
~ 1 tbsp avocado oil, for frying
1 tsp onion powder
3/4 tsp salt
3/4 tsp celery salt
3/4 tsp Cocky Cajun
1/2 tsp freshly cracked pepper
1/2 tsp granulated garlic
Drain the salmon in a fine mesh strainer or in a regular strainer over a bowl – it flakes really easily and you don’t want to lose anything good.
In a large bowl, combine peppers, salmon, eggs, and flour; using a fork, mix well. Add seasoning and spices. Mix thoroughly – when mixture looks uniform and begins sticking to itself, you’re ready to go.
Heat ~ 1/2 tbsp oil in a large pan over medium-high heat. Using your hands, form the salmon mixture into cakes about the size of your palm (from the perspective of a 5’4″ female). Gently place into the pan one at a time and shallow fry for ~4 minutes per side, adding more oil if necessary when you flip the cakes over. Make sure not to overcrowd the pan – I managed to fit four at a time. Also, I found that these held together really well (in comparison to my crab cake recipe) but be gentle when flipping and only do so once if possible.
Serve immediately with mayonnaise or other sauce of choice.