Salmon Fishcakes
Growing up in Alaska, Salmon was like wonder bread for us. It was there all the time. Kings and Silvers, smoked, baked, burgers, unidentifiable Salmon casseroles were the norm. We had powdered milk and tang, but the Salmon was genuine. I didn’t eat Salmon for a long time after moving away from Alaska but since the Farmed Salmon takeover of unsuspecting Americans is upon us, I have renewed my passion for cooking Salmon in creative delicious ways that do not involve any casseroles. These Salmon Fishcakes are a great way to use up leftover fish but are so good and popular with my kids they are worth cooking up some just to make them. Serve with homemade tarter sauce, a squeeze of lemon and a nice tossed salad. They make great lunchbox fare, cold or stuffed into a sandwich with a smear of tarter sauce, ketchup and lettuce or shredded cabbage.
Salmon Fishcakes
Prep
Cook
Total
Yield 4 servings
You can use any kind of leftover flaky fish for these. If you are cooking Salmon bake 8-10 minutes at 350f on lightly oiled pan or broil 6-8 minutes depending on the thickness of the filet. Flesh should be soft and flake easily with a fork.
Ingredients
- 1/2 pound Wild Alaskan Salmon, cooked and flaked (4 small fillets)
- 2-3 cups Mashed Potatoes
- 1 Lemon, zested and juiced
- small handful of finely shredded Carrots (optional)
- 1 Tablespoon fresh Dill, chopped (or 3 teaspoon dried)
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Parsley, chopped fine
- 1 teaspoon Tamari or Soy Sauce
- 1 Egg
- Panko Bread Crumbs or Gluten Free Bread Crumbs
- Sea Salt and Pepper
Tarter Sauce
- 1/2 cup Avocado Mayonnaise
- 2 teaspoons Lemon Juice
- 2 teaspoon fresh Dill or 1 teaspoon dried
- 1/2 teaspoon Worcestershire Sauce
- 2 Tablespoons Capers, rinsed, drained and chopped
- 1 Tablespoon Shallots or Green Onion, chopped very fine
- 1/2 teaspoon Ketchup
- 1/2 teaspoon Wasabi Powder (optional)
- Coarse Ground Pepper
Instructions
- Mix the Salmon, Potatoes, Herbs, Sauces, Carrots and Lemon Juice and Zest gently in a large bowl
- Lightly beat the egg and stir gently together with the fish mixture. Season with Salt and Pepper
- Shape into 4 round patties, coat with bread crumbs and Fry in hot Olive or Avocado Oil until crisp on the outside and heated on the inside. About 4 minutes each side. Drain on paper and serve with Tarter Sauce
Tarter Sauce
- Gently stir all ingredients together and grind in some Pepper to taste
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