I find the idea of eating canned fish repulsive. Tuna fish salad is basically cat food to me. So, I was more than a little suspect of this Salmon Cakes recipe since it uses canned salmon. But I wanted to try it since, as discussed in my Salmon Salad post, eating wild caught salmon is a fantastic way to get more Omega-3 fatty acids and boost your health. Fresh, wild caught salmon, however, can be hard to find and prohibitively expensive. This is why canned salmon is so awesome. Not only is it available in almost every grocery store as well as online (click here for a delicious option), it’s almost always wild caught and not exceedingly expensive. Furthermore, canned salmon keeps forever which is a nice during a pandemic.
So, here is a yummy Salmon Cakes recipe with canned salmon. The original recipe calls for 2 teaspoons of cayenne pepper. This made for some seriously HOT salmon cakes. Personally, I’ll drop the cayenne amount down to 1/2 teaspoon the next time I make these, but I am a spice baby. I’ve given you a range below so you can choose the amount of heat that suits your taste buds.
Salmon Cakes make for a great appetizer or a full meal. I combined mine with an arugula salad with avocado topped with my favorite lemon vinaigrette, aka the World’s Best Salad Dressing. Divine!!