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 🙂