Salmon Cakes

I saw a version of this recipe many years ago in the Chicago Tribune. The author
recommended it as a way to use up leftover Salmon. My first thought was “who in
the world has a pound of Salmon leftover?!” Salmon is just too good for that kind of
nonsense.

I love these Salmon cakes so much that I bake a pound of Salmon the night before I
want to eat these. You could also buy two pounds of Salmon; serve one pound for
dinner and save the other for Salmon cakes. Once you have a pound of cooked
Salmon on hand these cakes come together super quickly. I like to serve them with
some veggies and quinoa or next to a large salad.

These are also great for anyone who is not a big fish eater. By forming them into
cakes and pairing them with the fresh dill and lemon there is no fishy taste. The
whole dish tastes light and fresh.

1 lb cooked Salmon, flaked and cooled
Zest and juice of 1 Lemon
½ cup Plain Yogurt
½ cup Whole Wheat breadcrumbs
1/3 cup fresh Dill, finely chopped
2 tablespoons of Shallots, finely chopped
½ teaspoon Salt
½ teaspoon Pepper
4 tablespoons of Olive Oil
Lemon slices for serving

Mix of all the ingredients together in a large mixing bowl. Once thoroughly mixed,
create 3-inch patties that are about ½ inch thick. You will get approximately 8
patties. Place the patties on a baking sheet about 2 inches apart and chill in the
refrigerator for 30 minutes.

Once the cakes have chilled, heat oil in a heavy frying pan; I like to use my cast iron
skillet for this. Once the oil is hot, place 2-3 cakes at a time in the pan and cook until
golden, flip cakes and cook until golden again. This will take 2-3 minutes per side.
Remove the patties from the pan to a cooling rack placed over paper towels to catch
any excess oil.