Here’s the recipe for the salmon cakes and while they sound fancy they couldn’t be easier. Basically you mix it all up in a bowl and then bake it. I made a raita sauce with it but tarter sauce would go well too. I baked a filet of salmon with olive oil, pepper, paprika, cayenne, and a touch of salt and took the skin off but you can use canned salmon if you have that on hand.

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Salmon Cakes

makes about 12 1″ cakes

3/4 lb salmon, cook (or 14oz can of cooked salmon, drained)
1 1/2 – 2 cups fresh bread crumbs (I used panko)
2 eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
2 tablespoons butter

1. In a large mixing bowl all the breadcrumbs, eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into patties; each the same size.
3. Bake on a lined baking sheet at 425° for 10-15 minutes.

These are great hot or cold and they also freeze well so you can cook up a double batch and have them always on hand!