Life gets busy. Sometimes we get in a rush and our meal prep goes out the window. Yep, it happens… but having some staples in the pantry can help insure your clean eating stays the course! For us, that means even when the girls are climbing up our legs, the dogs are barking in a chorus of chaos, and life is set to a ’10’. These simple salmon cakes (that actually kick ass!) are easy to put together AND are ‘kid approved’ – that right there makes it worth sharing!
Simple Salmon Cakes that Actually Kick Ass
Before I dive in, today’s free download will give you an entire week’s worth of healthy dinners and sides that you’ll love. Feel free to grab
Okay – so I love salmon. I grew up on the stuff, and I have good memories of my dad loading the smoker over the weekend, the sweet smell of hickory smoke hanging in the air, and canning jars of ‘salmon candy’ taking up most of our pantry after we’d pull in our catch from the Fraser river.
Not only is it super tasty, salmon (or any fish so long as it’s fresh versus farmed) is extremely healthy, packed with Omega 3 fatty acids EPA and DHA, which are excellent to fight inflammation, promote heart health and counter our extremely high Omega 6-rich diets. The health benefits alone are worth writing an entire blog post about, but I’ll save that for another time.
I have to say, commercially canned salmon has never really done it for me. In a pinch, it’s okay, but you’re not going to catch me doing a happy dance when my ‘What’s for dinner, honey?’ is met by a can-opener and a tin full of meat, skin and bones, sorry. That is, until I came up with these simple salmon cakes that actually kick ass – seriously.
Golden Brown Salmon Cakes Grilled to Perfection
- 2 cans of wild salmon, drained, deboned, de-skinned (or just mix it all up) and flaked.
- 2 eggs, beaten
- 1/4 cup finely chopped onion
- 1/4 cup green onion
- 2 TBSP fresh dill, chopped
- 1 TSP Dijon mustard
- 1/2 TSP sea salt (or Himalayan salt)
- 1/2 TSP fresh ground black pepper
- 1/4 cup coconut four (less if mixture is too dry, more if too wet)
- 1 TBSP coconut oil for frying
- In a bowl, mix up all the ingredients above, except for the oil. That’s right – bachelor-pad simple. One pot meals are the way I roll.
- Heat up a large flat griddle (a fry pan will work) and coat lightly with coconut oil.
- Use a 1/4 cup measuring cup to portion out your salmon. I pack it with the fish mixture, then tap it upside down in my palm to get the ‘puck’ out
- Sear on the grill. I do one side, then the other, and the rotate on the edges to crisp them all the way ’round.
- Turn your trill down to medium and cook through – app. 5-10 minutes. You can test with a toothpick or break one open.
- Garnish with a light mayo mixed with sesame oil – super tasty.
NOTE: The above nutrition information is for the entire recipe but without the mayo/sesame topping. This recipe makes about 10-12 patties and will serve 4.
If you’re on a higher carb plan and are concerned about fats, make sure the dish fits within your macros. For more information on calculating your calorie and macronutrient targets, check out our blog post here.
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