Growing up salmon cakes were a staple in my home. My parents would fix them for breakfast at least once a month. I have to admit, I never liked them because of the overwhelming taste of canned salmon. My husband and I love salmon but it can get boring so I decided to put my spin on salmon cakes using fresh salmon. I baked a piece of salmon with a little Lawry’s season salt just until it was done. Be careful not to overcook the salmon or your cakes will be dry. For the crackers, I used Town House low sodium crackers. If you’re really adventurous, substitute habaneros for jalapenos.
2 cups cooked flaked salmon
¼ cup finely diced onion
¼ cup finely diced celery
2 tablespoon diced cilantro
1 egg (well beaten)
½ crushed cracker crumbs (Town House)
1 tablespoon diced jalapenos
1. Put onion, celery, and jalapenos in a microwave safe cup with 1 teaspoon of water. Cover tightly with plastic wrap and microwave for 1 minute. Let cool.
2. Combine salmon,cooled onion mixture,egg,cracker crumbs,and cilantro. Mix all ingredients well.
3. Salt and pepper to taste.
4. Heat skillet on medium heat. Cook cakes 3 or 4 minutes on each side.