Updated: May 5, 2019
Whether you are wanting salmon cakes as a light meal, as an appetizer or an accompaniment to brunch, this is where you want to be.
These salmon cakes are full of flavor while letting the salmon shine. I use fresh salmon, but if you want to purchase frozen, just make sure to thaw the fish and pat it dry before baking it off.
The better quality of salmon you purchase will affect the flavor of the patties. I always advocate for sustainable sourcing of your seafood. Choose seafood that's fished or farmed in ways that support a healthy ocean.
The following are links to an app and website to find local businesses that serve and carry sustainable seafood. Click here to download the app --- Click here for the website!
When making these cakes, you can choose to make the sauce in the recipe or explore!
I made these cakes as the recipe states and served them as a light meal, but have also made them to replace english muffins for a fun version of Eggs Benedict during brunch. A poached egg with a homemade hollandaise sauce.... so good.
Other fun options are making a red pepper aioli, tartar sauce, cucumber slaw, funnel zucchini slaw, avocado sauce.... you get the idea! Click on the sauces to get recipes or experiment to create your own!
While there are plenty of fish in the sea, this recipe is a great catch. There's nothing fishy about that! Grab your apron and make the perfect salmon cakes!
Did you try this yourself? Post a photo and tag @allthingsastred!
Variations and related recipes? Yes, please! Tilapia 'n Spinach Cream Sauce The Best Fish & Chips Quinoa Cakes & Gremolata