Salmon Cakes, AKA ‘the poor man’s crab cakes’, are a wonderful substitution for their pricier counterpart. They’re also simple to make and require few ingredients, a perfect treat for your Dad on Father’s Day.
I wanted to create a recipe similar to the ones I used to eat out at restaurants with my Dad, to use for a cookbook I’m working on. There were many times when my Dad and I used to go out to eat, and we didn’t always know the source of the food we were eating, the kind of ingredients, and how much of them went into our dishes.
Making recipes at home allows YOU to control what goes into them. Using avocado-oil based mayo, Wild Salmon and Coconut Oil to fry the cakes cuts out ingredients linked to cancer and heart disease AND punches up the nutritional value of the dish without sacrificing taste.
These cakes came out just as good the ones I used to eat with my Dad on white tablecloths. Maybe even better.
I hope you can enjoy them with your Dad or in memory of your Dad on this beautiful Father’s Day! 🙂
*use all organic ingredients if possible
1 small BPA-free can Wild Salmon
1 teaspoon capers
2 tablespoons Primal Kitchen Mayo (made with avocado oil and cage-free eggs making it the most nutritious mayo out there!)
1 teaspoon spicy mustard
Pepper *don’t use salt for this recipe because the capers offer enough salt
optional, lemon wedges & mayo for serving
How to make them..
- Open can of Salmon and drain.
- In a food processor, or if you don’t have one, bowl and fork, pulse twice or mash Salmon, mayo, mustard & pepper.
- Mix capers in.
- Spread Panko crumbs onto a plate.
- Heat 1-2 heaping tablespoons coco oil on medium heat.
- Make Salmon mixture into ball and gently flatten and press into breadcrumbs on each side making sure to coat well.
- Fry each cake for 3-4 minutes on each side.
optional: serve with lemon wedges & dab of mayo on a bed of mixed greens