It’s still January. Let’s keep with the healthy eating theme & incorporate some yummy salmon into your dinner. Most of you are familiar with crab cakes. Those delicious bites grace menus all over the country & passed trays at high end parties. Similar to crab cakes, I grew up eating salmon cakes.
Take a can of salmon. You have two choices here. One is to leave the bones for extra nutrients. The bones are extremely soft & full of calcium. You can easily crush them up onto the salmon cakes with your hands and no one will be able to tell. Your other option is to remove the bones. I have always removed the bones. My grandmother never does. When I’m making them, I just can’t stomach the visual of leaving them in, but I will say that my grandmother’s taste better! Either way, add the canned salmon to a mixing bowl. Next add in 1 egg & 1 sleeve of crackers. You can use whatever crackers you have handy. Keep in mind that the type of crackers that you use will help determine the flavor of your salmon cakes. If you use a fancy, multigrain rosemary cracker, then your salmon cakes will have a rosemary flavor….so pick your favorite cracker! I usually use Ritz crackers because their buttery flavor mixes well with the salmon, but you can use any kind. If you have leftover crackers from your New Year’s Eve party, throw them in! Now add any additional flavoring that you like. I usually add 1 teaspoon of Jane’s Crazy Salt or Old Bay Seasoning. If you don’t have either of those in your area, you can do a half teaspoon of salt and a half teaspoon of pepper. The next step is the nitty gritty. Roll up your sleeves, wash your hands, and dive in. Crunch up the crackers into the salmon with your hands and knead it all together to make sure the spices get mixed.
The next step requires grabbing a handful of the salmon mixture & rolling it into a ball, about the size of your hand.
Preheat a pan on the oven with about a tablespoon of olive oil. When the pan is hot, drop the salmon cakes in.
Flip the salmon cakes over to make sure that both sides get golden.
Once you have nice golden salmon cakes with a crispy crust, you can pull them out. Growing up, my mom always served them with black eyed peas. I have a yummy recipe for black eyed peas if you want to give this traditional Southern dish a try. If not, you can opt for a nice healthy salad. I opt for mixed greens with toasted sunflower seeds for a nice healthy dinner. You can also place it on a bun for a yummy salmon sandwich.
To finish off the bowl, add a dollop of cream cheese blended with chives for a creamy sauce to complement the salmon cake.
- 1 can salmon
- 1 sleeve crackers
- 1 teaspoon of seasoning (Recommended Old Bay or Jane's Crazy Salt)
- 1 egg
- 8 ounces cream cheese (for topping)
- 1 tablespoon chopped chives (for topping)
- Add salmon, crackers, seasoning, and egg to a medium mixing bowl.
- Hand crush the ingredients together until well blended.
- Scoop out a handful of salmon mixture and roll it into a ball the size of your palm.
- Preheat a pan on the oven with a tablespoon of olive oil.
- When pan is hot, add salmon cakes.
- Cook until golden on both sides.
- Whip cream cheese and chives together until well blended and fluffy in texture.
- Top salmon cake with cream cheese topping.
- Can be served warm or cold.