Salmon Cakes

​One of my favorite foods on our coast is the California King Salmon. We did not have much of a season in the past few years but this year they are back again. I'm able to buy local salmon fresh off the boat. It is expensive, but I like the flavor better than other wild salmon. I usually try to get steaks as they are a little cheaper and I don't mind picking out the bones. I often put a rub on the salmon an hour before my husband barbecues them. For the rub mix together 3TBS of brown sugar, 1TBS of ground cumin, 1tsp chili powder, and about 1tsp of salt and pepper. This rub is enough for several filets and will keep. Use it depending on your taste.

When I have guests I serve a filet instead. I season the filet with butter, garlic salt, and lemon juice and bake it at 350 degrees for about 12 minutes, depending on the thickness of the fish. I always make sure that I have leftover salmon to eat the next day with a salad, or to make salmon cakes. 
​I enjoy eating me salmon cakes with my green sauce.

The recipe for my salmon cakes vary a great deal, depending how much leftover salmon I have and what is available in my kitchen and garden. I often soak some old sourdough or similar bread in milk, squeeze out all the liquid and add to the salmon. I add dill, tarragon and other herbs. I love eating my salmon cakes with my green sauce.

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Ingredients

This makes 4 generous salmon cakes

2 cups cooked salmon
1 cup fresh breadcrumbs
2TBS yogurt
1/4 cup finally chopped parsley
3TBS chopped green onions 
1/4 cup finally diced red onions 
2TBS lemon juice
1 egg
1/2 to 1 tbs salt 
1 tbs freshly ground pepper
2TBS olive oil for sautéing ​

​Directions

Pick through your salmon to make sure that all bones are gone. Put all the ingredients in a bowl and mix well. I use my hands, making sure again that all bones are gone. Form the patties and sauté them for 7 to 10 minutes over medium heat. Half way through turn the patties.