Ingredients
- 14 oz. can of wild red salmon (or pink)
- 2 eggs
- 12 saltine crackers
- 1 tbl olive oil
- 1 tbl butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tbl chopped capers
- 1/2 lemon
Instructions
Step 1
Add the salmon to a mixing bowl. Due to the way it's processed, any bones found in canned salmon are very soft and edible, and should be mixed right in. If you want to take the time you can pick through the meat fairly quickly and remove them. Add the rest of the ingredients, except the oil and butter, and mix with a fork until well combined.
Step 2
Shape into 6 patties about an inch thick (or 18 for appetizers). Heat the oil and butter in a sauté pan on medium heat until the butter melts. Saute the salmon cakes for 5 minutes per side until golden brown. Serve hot with fresh lemon.
Step 3
These wild salmon cakes can also be served with tartar sauce, aioli, or Thousand Island dressing.
