In our house, salmon is a must have. We eat it every few days, so you can imagine how hard it is to keep making it in a new and fresh way. I keep thinking we’ve made it every way possible and then I find yet another way to make it. It might have a strong taste to some, but to me, it’s just such a versatile fish.
Tonight, I decided to make it my parents favorite way – as salmon cakes! I don’t make them like this often, but the girls just love them. You make them similarly to how you’d make meatballs, just minus the egg. They come together quickly and cook up even quicker which makes them the perfect weeknight meal.
Easy Salmon Cakes
- 1 pound salmon, skinned
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup bell pepper, finely chopped
- 1 tablespoon shallot, finely chopped
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil, plus more for serving
- For serving (optional): A few handfuls of greens/herbs, any kind(s), lemon wedges, additional bell pepper slices, red onion slices, and/or ketchup to dip
- Coarsely chop salmon and place half in a food processor (if you prefer it less chunky, put all of the salmon in the food processor). Add lemon juice and mustard. Process, scraping down the sides as necessary, until just smooth (try not to over puree it or it will become dense). Add the remaining salmon, bell pepper, shallot, 1/4 teaspoon salt and pepper and pulse until the mixture is combined but still chunky.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon cakes and cook, flipping once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and sprinkle with the remaining 1/4 teaspoon salt.
- Serve over greens with a drizzle of olive oil. Enjoy!
Adapted from: eatingwell.com