Simple Salmon Cakes

Drain the canned salmon and place in a medium bowl (you can buy the larger can with skin and bones and remove these—I just get totally icked out by the process). Break apart the chunks of fish.

Add 1/3 cup of the breadcrumbs and the remaining ingredients (except for olive oil). Stir well to combine.

Form the mixture into 6 patties or cakes (approximately 1/2 inch thick and about 2.5 inches in diameter).

Heat the oil in a pan over medium high heat (feel free to substitute vegetable oil). Place the remaining 1/3 cup of breadcrumbs in a shallow bowl or small plate. Roll each cake in the bread crumbs to coat then add to the pan.

Cook for approximately 4 minutes per side, till nicely browned. Be careful when turning the cakes as these can be a little delicate. Serve and enjoy!

Also feel free to substitute things in for the relish and pimentos. This is my standard recipe but I have added in capers and thin sliced green onions. Just don’t overload with too much vegetables as they tend to fall apart faster this way. They are also great if you add a little fresh dill to the mix.

I serve these with a make-your-own salad bar of whatever I have on hand (lettuce, tomatoes, cucumbers, shredded carrots, olives, hard boiled eggs, avocado, beets—the options are endless). They’re great with a little side of your favorite ranch or caesar dressing for dipping.