I like to serve these salmon cakes over mixed greens with fresh ruby red grapefruit and homemade wasabi mayonnaise. This recipe represents an excellent opportunity to get salmon into your family’s bellies at an affordable price. The meal is inexpensive, flavorful and nutrient-dense. Unlike many recipes for salmon cakes, this recipe doesn’t use any fillers and is grain- and gluten-free. It serves 4 as a main course, with two cakes per person.
salmon cakes
By Published: May 10, 2009
I like to serve these salmon cakes over mixed greens with fresh ruby red grapefruit and homemade wasabi mayonnaise. This recipe …
Ingredients
- 1 14.75-oz Can Wild-caught Salmon with Bones (Or an equivalent amount of fresh or frozen wild-caught salmon)
- 1 Carrot, Peeled and Diced
- 1 Celery Stalk, Diced
- 3 Cloves Garlic, Minced
- 2 Tablespoons Dried Parsley
- 3 Eggs from Pastured Hens
- 1 Celery Stalk
- ¼ Teaspoon Cayenne Pepper
- Unrefined Sea Salt to Taste
- Coconut Oil for Frying
- 1 Recipe Wasabi Mayonnaise
Instructions
- Open the can of salmon and remove as many large bones as you can, but don’t worry about the small ones: they’ll break up during the mixing process and contribute a much-needed source of easily absorbed calcium to the diet.
- Heat the oil in a pan, and fry the onions, carrots, gallery and celery.
- Mix together vegetables, parsley, paprika, salmon and eggs until well blended.
- Form 8 patties and gently fry them in a tablespoon or so of coconut oil, gently turning them when one side is done.
- Serve warm.
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Wasabi Mayonnaise
I don’t eat fish but my husband and kids love it. This might be something he’ll like! Mostly they grill fillets on the bbq..I’m very fortunate, every one of my kids likes plain broiled fish of pretty much any kind! But sometimes he likes to mix it up a bit too..
Breeze
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I know what I want for dinner tomorrow!
I was already drooling over the Wasabi Mayo, and this sounds so delicious! Can’t wait to try both of them!
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Denise -
I hope you try it – let me know how it turns out! It’s quickly becoming a standby around our kitchen.
I actually keep all the salmon bones – but I grind it all up in my Cuisinart food processor. That way I get even more calcium and minerals, but no crunch. I usually use almond meal to bind the patties, but I’ll try just adding an extra egg like above.
Salmon is one of my all time favorites- this looks really, really good!. Have you found a source for wasabi that you’re happy with?
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Ren -
I haven’t found a source for wasabi that I’m head-over-heals in love with. I’ve been using the sushi now brand and it’s okay. There’s really nothing like fresh wasabi though. I can’t say I’d waste fresh wasabi on this recipe.
For some reason I love salmon these days (being pregnant this time has left without much of an appetite or desire to eat). This looks like a great recipe! I’ll have to try this for a quick and easy dinner–particularly when I forget to prep something in advance!
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Yum, we LOVE salmon cakes. Now I just need to find some wasabi to make that mayonnaise!
My mouth as watering at the thought of this combination! Looks delicious… also I like the light in your photo, the colors are brilliant!
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Sweetcharity -
Thanks for the compliment! I love good-looking food, but rarely do it justice. I think a good meal should appeal as much to the eye as the stomach.
We have a favorite fishmonger at our farmer’s market who sells salmon bones with some meat on them after he cuts the fillets. After scraping the meat off, we made salmon cakes with kaffir lime:
http://chezannies.blogspot.com/2008/10/wild-salmon-cakes-with-kaffir-lime-and.html
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Nate – That sounds awesome! I love kaffir lime – it’s got a great flavor. We have a salmon vendor at our market, but it’s frozen at sea. He’s the only non-Colorado vendor at or market, but he has some tremendous fish.
Kimi – I really like binding only with eggs. I also do it for my gluten-free meatloaf recipe.
I make salmon cakes all the time, though I tend towards the baking them in oven over frying. I think it has something to do with my home being a warehouse space with no walls and I hate going to sleep with the smell of fried fish
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Found this at Eden Foods. Ugh!
Wasabia japonica is native to Japan where it is considered a national treasure. A member of the Cruciferae or mustard family, it has heart shaped leaves and small white blossoms. Although it is mainly the hot root that is used to make true wasabi powder, the leaves and stems are often used as well. Wasabi grows only near pure cold running streams or rivers and will not grow in a polluted environment.
Most commercial wasabi powders do not contain any real wasabi, which is very expensive. They are made from Western horseradish, mustard, or daikon radish mixed with cornstarch or potato starch, that act as a binding agent. Cornstarch is chemically extracted and bleached. Both cornstarch and potato starch are commonly polluted with GEOs (genetically modified organisms). Most commercial wasabi powder is made with a mixture of blue and yellow dyes, to give it the classic green color of real wasabi.
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Ren – that STINKS! The stuff I use isn’t pure wasabi, but it doesn’t have those gmo-fillers either. Yuck. It contains wasabi powder, horseradish powder and mustard powder. Knowing that bout potato starch definitely makes me wary about going out for sushi. Our local sushi bar does real, fresh wasabi if you ask for it so we usually do.
You can get a pure wasabi powder through Penzey’s although I have not tried it but their spices are fantastic.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyswasabi.html
I don’t know if you have any local Japanese markets but the one near us will sometimes have fresh wasabi root for sale. Expensive, but it is nice for those special occasions.
Sue – thanks for sharing that fantastic resource! It seems reasonably priced, too!
Paprika and onion aren’t in the ingredients but are in the recipe… how much of each?
I agree, this recipe needs to be fixed. No mention of onions or paprika in the list of ingredients, while celery is mentioned twice. Also, it says to fry the gallery, which I believe she meant garlic. And please, never ever use dried parsley (tasteless) when fresh is so readily available!
why do you think this is a good lunch box recipe when the very last line is “serve warm”? i was with you & eager to try it out until then…
Cut the attitude, Sal. They can be served equally well cold or at room temperature.
Made these today for the family and everyone loved them. Some people are a little too literal about directions – my mother loved them after they were refrigerated! I prefer cold salmon and I also liked the leftovers even more than the warm cakes. My husband wants a spicier version so I’ll add some curry to his next time, but I’ll keep the recipe the same for me. Thanks, J!
Jenny! Made these tonight and they were awesome! We all loved them! Thanks again for another great recipe!
This recipe sounds great! It still hasn’t been fixed. What about the onion and such? (read previous comment)
Thanks!
I’m definitely going to try this one! I just started eating Paleo, so I’m glad there are no fillers like grain or potatoes!