If you are looking to get more Omega-3’s into your diet, want a low-carb/high protein meal or just like salmon, then this Southern dish may be for you. I can remember my Grandma frying up salmon cakes and cornbread, and my mom makes them too. I’ve been carrying on the tradition and have made them a few times over the years.

They may not be the prettiest things, but they are quick and easy, and I am trying to get more fish into my family’s diet. It’s not easy when the only fish they usually want is in the form of fish sticks! I’ve cut back on the flour used in my mom’s recipe to make this very low carb (for my diabetic husband) and I’ve found that it’s not really necessary, as everything binds together well. Sometimes I add a small amount of seasoned breadcrumbs in place of the flour, and that gives them a little added flavor. Tiffany over at adds corn meal to hers, and I am definitely trying that next time. I almost always have cornbread as a side to salman cakes, so I don’t know why I’ve never thought of this!

Salmon Cakes

1 (15 ounce) can salmon, drained and flaked

2 eggs, beaten

1/4 cup diced onion (or more to taste)

1/8 cup seasoned bread crumbs or flour (or cornmeal!)

1 tsp Old Bay Seasoning (optional)

salt and pepper – to taste

1 T. olive oil for skillet

In a medium sized mixing bowl, add salmon, removing any large bones.*
Add eggs, onion, bread crumbs (or flour), and Old Bay Seasoning.
Mix thoroughly.
Shape into patties and pan fry over medium heat in olive oil.
Cook patties until crispy and golden brown, about 5 minutes per side.

*If you have never opened a can of Salmon, beware…it’s kinda gross looking and has bones in it. Just pull out the large spine running down the center, and don’t worry about all the little ones. I know it sounds disgusting, but they just disintegrate when everything is mixed up and cooked. Yeah….so I know everyone will be rushing to make these now! But I wanted to forewarn any newbies b/c I found it shocking the first time and had to call my mommy 🙂

The patties can be served with cocktail or tartar sauce if desired. Or ketchup, if you are like my children! And as I said, I usually have cornbread with it…check here and here for a baked and fried version.

Have you ever made salmon cakes?

Yesterday’s post was about frying fish. If frying is not your thing, a healthier alternative is baking. My mom said this is how my Grandma used to cook her fish…

Baked Fish

Fresh Fish Fillets (I used Rock)

1 large onion, thickly sliced

Very thin sliced potatoes (optional, I didn’t use)

seasonings of choice (I used salt and pepper, Old Bay, and a little Cajun Seasoning. Lemon pepper would be good too.)

olive oil

fresh lemon

Preheat oven to 375 degrees. Spray a baking sheet with sides with olive oil (or non stick cooking spray. I love my Misto).

Place onion slices (and potatoes if using) onto baking sheet, add a little salt and pepper.

Place fish fillets on top of onion slices. Spray or rub with olive oil (lightly), squeeze lemon juice over top, and add seasonings.

Bake until fish is white, and flakes easily with a fork. You can also add more lemon juice before serving if desired.

For something this quick and easy, I really don’t know why I don’t cook fish more often. It is healthy (when not fried!) and is a source of Omega-3’s and other good stuff. You can read more about the health benefits .

So, fish on brother! And I mean that literally. I’d love to stock the freezer 🙂

Category: fish

Salmon Cakes

Salmon Cakes

How to prepare fresh fish – Part 2

Baked Fish