Make salmon cakes! Have you ever been portioning salmon filets for a party and you want all the pieces to be identical so you end up with all these little scraps of salmon that are perfectly good? No? You haven’t? Because that probably isn’t your typical Saturday night. But it was mine.
So I woke up this morning and looked at the scraps and viola. Salmon cakes for brunch. Even if you don’t have the scraps, you can still make this recipe. Just buy a regular piece of salmon and bake or boil it or just purchase the canned variety. No judgement here. As a matter of fact, I kind of like those stray crunchy bones that always sneak their way into the canned salmon cakes.
Personally, I like to eat my salmon cakes with grits and eggs. That’s just plain and natural to me. They also go nicely with a salad or even on a sandwich with a fun spicy mayo. Below is my go-to recipe but everyone has their own way. Hopefully you can experiment at home and come up with your own variations with this easy and impressive brunch.
Yield: 4 good-sized salmon cakes.
1 Cup of cooked flaked salmon
1 whole onion chopped
1 scallion (green and white part) chopped finely
1 tsp garlic powder
1 tsp cayenne (more if you like spice)
Salt and pepper to taste
1/4 cup of milk
1 egg beaten
3/4 cup Italian seasoned panko
Mix flaked salmon, onion, scallion and spices in a bowl. Make sure everything is evenly distributed. Next add your milk and your egg. Then add your binder, either panko or breadcrumbs. Incorporate the binder in slowly. You don’t want to over mix because then your cakes will be on the bread-y (not a word) side. Form your batter into cakes about 1/2”- 3/4” thick and 3” wide. Heat up a frying pan with oil and butter. Non-stick will make your life easier but its not a necessity. When your pan is heated, fry your patties 1-2 at a time being careful not to overcrowd the pan. They only need 2-3 minutes per side. This should result in golden brown salmon cakes with a nice crusty edge.