I’m so glad these salmon cakes turned out well!  While I’m a fan of canned tuna, I have to confess that other canned fishes kind of creep me out.  But since I trust Prevention RD to have a good recipe, and have been wanting to try to eat more fish, I knew I wanted to give canned salmon a try.  I’d printed off the recipe to try these weeks ago, and then when I was finally ready to make them I learned a very important lesson.  Apparently you can buy canned salmon with skin and bones included!  Read your labels!  I was shocked and horrified when I opened my can to discover all the fishy parts inside!  I could go into more detail, but this blog is intended to make you want to eat, but suffice it to say I got super grossed out and decided to feed the salmon to the cat.

Round two, I read my labels and found salmon without skin and bones, and had a much more pleasant experience!  With the right can of fish, these came together quickly and were excellent.  These are tender, the lemon and parsley makes them taste fresh and bright.  I’ll definitely be making these again!

Salmon Cakes

Makes 5 

Adapted from Prevention RD

• 2 (6oz) cans salmon (boneless and skinless), drained
• 3/4 cup frozen corn, thawed
• 1 large egg
• 3 Tbsp Italian breadcrumbs
• 3 Tbsp tartar sauce
• 2 Tbsp minced fresh parsley
• 1 lemon, zested
• 3/4 tsp Old Bay seasoning
• pepper, to taste
• 4 Tbsp breadcrumbs to coat the outside
• 2 Tbsp olive oil

In a large bowl, combine all ingredients and mix well.  Form into 5 patties and stick in the freezer for about 5 minutes, until firm.

Preheat oven to 400°.

Once salmon cakes are firm, press each side into remaining breadcrumbs.  Heat oil in a large oven proof skillet.  Add salmon cakes and cook until golden brown, about 1-2 minutes each side.  Place skillet in the oven and bake until heated through, about 5-8 minutes.  Serve with tartar sauce.

• 2 Tbsp tartar sauce
• 1 Tbsp lemon juice
• 2 Tbsp minced fresh parsley
• 1/4 tsp Old Bay seasoning
• pepper, to taste

Whisk all ingredients together.