FISH & SEAFOOD

Salmon Cakes

Sherer is a Byrd House sous chef and Paleo adventurer extraordinaire. Her salmon cakes are extraordinary!

Salmon Cakes

Wild caught salmon makes for a tasty dinner. Whether grilled, baked, sautéd or poached, at the Byrd House we love our salmon. And, lest we forget, we really, really enjoy delicious salmon cakes.

Everyone agrees that wild caught salmon should be a part of every Paleo diet plan. Salmon delivers a healthy portion of the omega-3 fats necessary for a balanced Paleo diet.

Could we make a Paleo salmon cake? Of course, we make sure that our cakes incorporate only wild caught salmon into an organic mirepoix using only gluten-free fillers and binders. And, our cakes taste great!

Recipe Overview

Like most other seafood cakes, salmon cakes consist of the fish, spices and the cook’s favorite mirepoix, as well as fillers to give structure and binders to hold the delightful cakes together.

Salmon Cooking Options

It seems there are at least two main methods for cooking the salmon. Many recipes begin with pre-cooked salmon which is then incorporated into the patties which are in turn baked again. This is a smart way to use left-over salmon from last night’s dinner, or high quality canned salmon that is already cooked before canning. Thus, the salmon in these recipes is twice-cooked. Other recipes cook the salmon only once by incorporating raw salmon into the cakes, which are then pan fried, grilled or baked.

Twice-cooked cakes have a stronger taste compared to the milder tasting once-cooked cakes. There is a scientific reason for this but suffice it to say that we like salmon either way. So, we use the once cooked approach if we are short on time.

Healthy Ingredient Substitutions

Because people are using more artificially preserved items than ever before, it is essential when possible to substitute whole foods for commercial foodstuffs. Most salmon cake recipes employ eggs and mayonnaise to bind the cake together along with wheat-based fillers, such as wheat flour, white bread or breadcrumbs, planko and crackers of various sorts. There are good reasons to substitute healthy whole foods rather than over the counter mayonnaise and gluten based bread products.

For example, commercial mayonnaise products are mainly soybean oil which is an Omega-6 polyunsaturated fatty acid (PUFA), the overuse of which may be associated with many of the poor health outcomes caused by the standard American diet. In addition, commercial mayonnaise brands may be preserved with Calcium Disodium EDTA, and we want to stay away from preservatives.

For our cakes we eliminated the gluten based fillers and commercial mayo and opted for gluten-free coconut flour together with fresh homemade mayo from almond oil, macadamia nut oil or olive oil with pastured eggs and fresh lemon juice. Of course, our mirepoix is totally organic.

Ingredients

  • 1 lb. fresh baked, grilled or broiled salmon, chilled and flaked
  • 4 tbsp. California organic extra virgin olive oil
  • 8 tbsp. grass-fed unsalted butter
  • 1 cup chopped organic celery
  • 1 cup chopped red or white organic onion
  • 1/2 cup organic red bell pepper, chopped
  • 1/2 cup organic orange or yellow bell pepper, chopped
  • [Optional] 2 tbsp. non-pareilles capers, rinsed and drained
  • 1/2 cup coarsely chopped Italian parsley
  • 2 tbsp. Old Bay seasoning
  • 1/2  cup coconut flour
  • 1 tsp. (or more!) Frank’s RedHot pepper sauce
  • 1 cup homemade mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 pastured eggs, beaten lightly with fork

Method

The Salmon

Grill, broil or bake the salmon filets and chill in the refrigerator for 20 to 30 minutes. Or, use the leftover salmon filets from last night’s dinner. Or, use high quality canned salmon. When chilled, flake the salmon meat into a large bowl and dispose of the skin. Set flaked salmon aside in the refrigerator.

 

The Mirepoix

Heat the butter and olive oil on medium high in a large sauté pan or dutch oven until butter foams.

Add the onion, celery and bell pepper and reduce heat to medium. Sauté this mirepoix stirring freqently until softened – about 5 minutes.

Add and incorporate the parsley and optional capers.

Chill the vegetable mixture for a few minutes.

Mix it Up

Add the coconut flour, mayonnaise, eggs and Dijon mustard to the chilled, flaked salmon and combine.

Stir in the sautéd vegetables to the salmon mixture and mix well.

Chill the mixture in the refrigerator for 30 minutes.

Form the chilled mixture into patties. If too moist to hold together, place patties on sheet pan in the freezer for 10 minutes.

Hot Off the Griddle

Most recipes call for pan frying the cakes in oil, but we break out our trusty electric griddle and grill the cakes on medium high until golden brown.

Serve Them Up

Serve the salmon cakes with a crisp green salad and a little Sriracha sauce if you like some heat.

Enjoy!

 

Salmon Cakes

Wild caught salmon makes for a tasty dinner. Whether grilled, baked, sautéd or poached, at the Byrd House we love our salmon. And, lest we forget, we really, really enjoy delicious salmon cakes.

  • 1 lb. fresh salmon filets, baked, grilled or broiled (chilled and flaked)
  • 4 tbsp. California organic extra virgin olive oil
  • 8 tbsp. Grass-fed unsalted butter
  • 1 cup Organic celery (chopped)
  • 1 cup Organic onion, red or white (chopped)
  • 1/2 cup Organic red bell pepper (chopped)
  • 1/2 cup Organic orange or yellow bell pepper (chopped)
  • 2 tbsp. Non-pareilles capers (rinsed and drained)
  • 1/2 cup Italian parsley (roughly chopped)
  • 2 tbsp. Old Bay seasoning
  • 1/2 cup Coconut flour
  • 1 tsp. Frank's RedHot pepper sauce
  • 1 cup Homemade mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 Eggs (lightly beaten with fork)
  1. Grill, broil or bake the salmon filets and chill in the refrigerator for 20 to 30 minutes. Or, use the leftover salmon filets from last night’s dinner. Or, use high quality canned salmon. When chilled, flake the salmon meat into a large bowl and dispose of the skin. Set flaked salmon aside in the refrigerator.

  2. Heat the butter and olive oil on medium high in a large sauté pan or dutch oven until butter foams.

    Add the onion, celery and bell pepper and reduce heat to medium. Sauté this mirepoix stirring freqently until softened – about 5 minutes.

    Add and incorporate the parsley and optional capers.

    Chill the vegetable mixture for a few minutes.

  3. Add the coconut flour, mayonnaise, eggs and Dijon mustard to the chilled, flaked salmon and combine.

    Stir in the sautéd vegetables to the salmon mixture and mix well.

    Chill the mixture in the refrigerator for 30 minutes.

    Form the chilled mixture into patties. If too moist to hold together, place patties on sheet pan in the freezer for 10 minutes.

  4. Most recipes call for pan frying the cakes in oil, but we break out our trusty electric griddle and grill the cakes on medium high until golden brown.
  5. Serve the salmon cakes with a crisp green salad and a little Sriracha sauce if you like some heat.

    Enjoy!

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