The Healthful Hedonist: Comfort Food for the 21st Century

Wild Salmon Cakes

Wild Salmon Cakes

Simple. Sustainable. Savory.

Wednesdays on Mama Cooks.



Playing hooky as much as I can this week - it's warm and sunny for the first time in far too long. But even on a day when I don't feel like cooking, I can handle this:



One 15-ounce can of wild salmon (boneless, skinless)
¼ cup sweet onion, chopped fine
2 tablespoons capers, chopped
5-10 kalamata olives, chopped
3 tablespoons olive oil
1 egg
squeeze of Dijon mustard
pepper to taste

Stir everything together, form into patties and fry in hot, oiled pan.

Serve over greens: arugula, watercress, mixed greens.

updated: 6 years ago

ADD COMMENT

Salmon recipeFriday, March 19th 2010 1:32PM

-- Is the salmon unsalted?  Otherwise I'd think it might be quite salty with the olives and capers. Otherwise this looks yummy!

Love this!Thursday, March 18th 2010 7:30PM

Thanks for posting - can't wait to try this. It looks DELICIOUS!

Thanks! I'll tell my personal photographer.

Happy Spring!