We’ve all had days (or weeks) where we come home after a long day to find ourselves tired, hungry, and unmotivated to put much effort (if any) into preparing a nutritious meal.  Times like these are when quick and easy dishes make a world of difference.  Without these go-to recipes I am tempted to grab something convenient like fastfood 😳 which often leaves me feeling bloated and miserable.  One of my family’s favorite go-to recipes when we’re in a pinch is salmon cakes.  This recipe has a mild flavor and pairs nicely with salad or can be eaten on its own.  For an added kick, drizzle sriracha sauce on top just before serving 😉 .  

Ingredients

• 4  6oz cans of Wild Caught Alaskan Salmon, drained
• 1/4 cup Ground Flax Seeds
• 1/2 cup Mayonnaise (or plant-based substitute like this)
• 1 Egg (or 1 flax egg: 1 tablespoon Ground Flax Seeds + 3 tablespoons Water)
• 2-3 large cloves Garlic
• 1/2- 1 teaspoon Red Pepper Flakes
• 1/4 cup Onion, chopped
• Salt to taste

Instructions

1. Mix all ingredients in a bowl until well combined.
2. Warm oil (I like coconut or avocado oil) in skillet or griddle on medium-high heat.
3. Use either a 1/4 cup (for smaller cakes) or a 1/3 cup (for slightly larger cakes) measuring cup to scoop out the salmon mixture directly onto the hot pan, patting each scoop by hand into a flat round patty (see picture).
4. Cook for about 10-15 minutes making sure to flip half way through.  Salmon cakes should be browned on both sides.  ***Read Note Below About Flipping Cakes***

Notes

• ***Salmon cakes are very delicate.  It is important to flip them only once during the cooking process to make sure they don’t fall apart.  You will know when they are ready to flip when you can easily slide your spatula under them.  If the cake doesn’t hold it’s form when you try to slide your spatula under it, let it cook a bit longer.
• This recipe makes 10 salmon cakes if you use 1/3 measuring cup per cake which is typically enough to serve 4-5 people.  Since there are only 2 of us, we enjoy leftovers the following day!
• I recommend using fresh garlic and onion, but if you’re tight on time (or running low on groceries) feel free to substitute powdered garlic and onion instead.
• If you know you have a long day planned, go ahead and mix all of the ingredients together the night before and store it in the refrigerator so that all you have to do is cook the cakes the next day.
• Leftovers taste great warmed in a toaster oven!