Tuna got nothing on this:

Salmon cakes

Salmon Cakes

(original recipe from Jay Harlow’s West Coast Seafood)

  • 2 cups salmon
  • 1 tbsp chopped parsley
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1/2 tsp chopped fresh dill
  • dash lemon juice
  • 1 onion, chopped
  • 2 tbsp butter

I like to take the bones after filleting salmon and bake them for 30 minutes or so. The meat flakes right off the bone, and even a 5-pound fish will supply enough meat for this recipe. If you have the head, don’t forget to flake out the cheek meat. Chop the meat roughly and do another pass through looking for bones. Mix in the parsley, dill, lemon juice, bread crumbs and salt and pepper if desired. Stir in the egg. Split recipe into fourths, then roll each portion into a ball and flatten it into a patty.

Saute the onion in the butter over medium heat. Once the onion begins to soften, lay the patties out on top of the onion. Cook them for several minutes, then flip them and cook until the onion browns. Makes 4 patties. Serve with salad or on a bun.


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