Hi, howdy, hola, hello. Today we have something v. delicious and important to discuss:
Do you like happiness? Do you like joy? Do you like mouthwatering homemade food?
No? Well then show yourself to the e-door. I’ll wait.
(Just kidding don’t go I love you, I need you.)
But if you answered an enthusiastic, or even just a relatively ambivalent “yes” to those questions, then you are in the right place.
So you might have seen on my weekend recap video that I made some ohmygaaaaah SO GOOD salmon cakes this weekend. If you didn’t see that, here’s the handy dandy link (hint hint go watch my video and I’ll love you forever hint hint) and you can check it out for yourself.
But hold on Lindsay, slow down, you are saying. What are salmon cakes, you ask? Well friends I will tell you. They’re like crab cakes, but BETTER. They’re better because salmon is healthier for you. So even though these are fried in oil, it’s basically like a health food because hello salmon.
Here’s What You Need
15-ish ounces of salmon (canned or fresh; I used fresh because I recently got a huge fillet on sale at Tom Thumb and already had the individual servings sliced and waiting in my freezer)
1.5 cups bread crumbs
1/2 cup fresh green onion
1/4 cup fresh parsley
Garlic salt, pepper and chili powder – to taste
2 cups vegetable oil, for frying
Here’s What You Should Do With That Stuff
Step 1: Cook salmon, or remove salmon from can and drain. While the salmon is cooking, that would be a great time to chop your parsley and green onions. But only if you want to. Real Housewives might be on TV instead.
Step 2: Flake salmon into a large bowl.
Step 3: Add your chopped parsley and green onion into the salmon. You can add more or less of these to taste. I like a lot of green onion and only a little parsley, because like I said in my weekend recap video, parsley tastes like grass and I don’t trust it.
Step 4: Add 1 cup of your breadcrumbs. Bonus step: Then add your egg. I only photographed one, but ended up using three. You basically need enough egg to make the mixture stick together. Just go slowly, and listen to your heart on this one.
Step 5: Stir all of this to combine. Now is the time to toss in whatever garlic salt, pepper and chili powder you feel so led as to include.
Now here’s where things get really fun.
PSA: WASH YOUR HANDS. I choose to believe that they were already clean, because hello cooking, but just in case you hadn’t already – do it now. Things are about to get handsy up in here and ain’t nobody got time for your gross hand germs. Sicko.
Step 6: Form the salmon mixture into round patties (I always think “cow patties” when I read or write that word, which…speaking of germs, is probably not appropriate to discuss during a recipe post…I’ll show myself out). Take the cow salmon patties and dredge them in the remaining breadcrumbs, covering both sides in a light dusting of crumby crumb crumbs.
Step 7: Heat the vegetable oil on the stovetop. When oil is hot, delicately, lovingly place the salmon patties into the oil. Or carelessly toss them in and splash yourself with scalding hot oil. You do you. Let them cook for 2 – 3 minutes on either side, until they are a perfect golden brown.
YOU DID IT GOOD JOB GO YOU. Now drain those suckers on a paper towel and put some of them on my plate. These are great served with any kind of delicious aioli dipping sauce, and are equally delicious served as appetizers or as the main course. Or, you know, don’t share them at all and eat every last one of them standing alone at the kitchen sink in the dark.
Which is definitely not what I did.
Love you, mean it.
—The Wife in Training