This is a recipe for my Grandmother’s famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.
There’s something so wonderful about a simple recipe like this that was made a lot before the fancy food movement started. I remember my mother making this recipe when I was young. There’s nothing wrong with using canned salmon and saltine crackers; in fact, if you are used to eating restaurant fare such as poached sea bass with grape salsa, this recipe will come as a pleasant surprise. This is true old-fashioned comfort food.
INGREDIENTS :
2 14.75 ounce cans wild red salmon (or you can use pink salmon like I did in the video)
2 eggs
6 green onions minced
1/2 cup panko bread crumbs
1/2 cup grated parmesan
1 lime juiced
4 tablespoons avocado oil or sub with olive oil
DIRECTIONS :
How to:
Mix together the salmon, onion, salt and pepper in a bowl and mix in the egg, buttermilk, cornmeal and flour until well combined.
In a medium iron skillet, heat ¼ of vegetable oil over medium high heat and drop spoonfuls of the salmon mixture and flatten out just a tad.
Fry for about a minute per side until golden brown and place on a paper sack or paper towel to drain.
Bonne Appétit!
Simple, easy and yummy! You won’t believe how good this salmon tastes. I serve it with a nice cold vegetable salad and some rice. Give it a shot, you won’t regret it.