Yesterday's Dinner: Salmon Cakes

 I love salmon. Fish in general, really. But especially salmon. I also love crab cakes, but I didn't have any crab on hand last night. So I pulled some salmon out of the freezer and tossed these together. These were made with things/spices I had on hand, but there's a number of different flavors you could add to changes these up. Salmon cakes are usually pan fried, and you could certainly do that, but I baked them to cut down on the fat.


Salmon Cakes (made 7 small cakes)

10-12 oz salmon filet
1 Tbsp Olive Oil, divided
1 small onion, finely diced (about 2/3 cup)
1/4 tsp minced garlic
3 Tbsp Mayonnaise (you could easily substitute greek yogurt)
1 Tbsp Brown or Dijon Mustard
1 Tbsp lemon juice
1 Tbsp Parsley
2 tsp dill
Pinch Red Pepper Flakes
1 egg
10 ritz crackers
Salt and Pepper to taste

Heat oven to 350. Drizzle salmon with 1 1/2 tsp olive oil, add salt and pepper to taste. Cook until flaky, about 10-15 minutes.  While salmon is cooking, heat remaining 1 1/2 tsp oil in small skillet. Add onion and garlic, cook until soft and starting to brown, about 10 minutes.  Place onions and cooked salmon in fridge to chill slightly. Raise oven temperature to 400.
Whisk together mayo, mustard, lemon juice, parsley, dill, pepper flakes, and egg. Crush and add crackers to this mixture.
Flake salmon filet into small pieces with a fork. Add salmon and onions to egg mixture.  Use a small ice cream scoop. Scoop onto silpat or parchment paper using a small ice cream scoop (mine holds about 1/3 cup). Press down slightly to flatten. They should look like this:

Bake 10 minutes at 400, turning halfway through cooking. Let sit 5 minutes before serving. I ate these with steamed broccoli and a small apple, but they would be great with a salad.  If I made them again I would add some horseradish or more red pepper flakes.