Fresh Salmon Cakes � Uncanny

Salmon cakes are one of my go-to, emergency meals. We keep a few cans of salmon in the pantry, and when faced with that dreaded �there�s nothing in the house to eat� situation, we pop one open, and are soon enjoying a batch of these easy, affordable, and pretty delicious patties.

That�s the typical scenario, but every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that�s very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation.

Like other seafood �cakes,� we want to use the minimum amount of filler. Just a touch of breadcrumb is all you need here, as the raw salmon is the real binder. That�s one of the big advantages over canned salmon cakes, where we�re cooking something that�s already cooked. The result is something much moister, and more tender.

As far as flavorings go, you�re faced with an infinite number of possibilities. Using this basic method, you can go hog-wild with variations, including, but not limited to, actual hog parts. These are also perfect for a burger bun, as well as a base for poached eggs. That may be my favorite use. I hope you give these fresh salmon cakes a try soon. Enjoy!

Ingredients for 4 salmon cakes:

1 tbsp extra olive oil

1/4 finely minced onion

2 tbsp finely minced red pepper

2 tbsp minced celery

salt and pepper to taste

1 tbsp capers

1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped

1/4 cup mayonnaise

1/4 cup panko breadcrumbs (any will work)

2 clove finely minced garlic

pinch cayenne

pinch Old Bay

1 tsp Dijon mustard

additional olive oil for frying