More About This Recipe
I recently moved to Colorado from Washington, D.C., and I’ve have been missing some of the really fresh seafood that's available on the East Coast. Fresh crabs are something that I hugely miss (especially ones from the Maryland area).
Crab cakes were always my favorite, and while you can make them with canned crab, they just don't have the intense flavor of ones made with fresh picked crab.
In an attempt to be resourceful, I thought I'd try out a similar appetizer that uses something I have readily available in my area: fresh salmon!
There are a lot of recipes for salmon cakes out there that involve canned salmon, and you can definitely use that for this recipe if you want. You'll need about a pound of fresh salmon for this recipe, or one large can of salmon. You just can't beat the fresh stuff in my opinion, though.
If you've never prepared salmon before, make sure to take out the pin bones from the meat. If you're lucky, your butcher or grocery store will have dont this for you, but if you have to do it yourself, just run your fingers down the middle of the fillets and you'll feel some bones pricking up. Use a pair of tweezers to pluck them out. Then take a nice sharp knife and carefully cut the skin off the fillets and chop the salmon it into small cubes.
Then mix all the ingredients together and add your bread crumbs. You'll want to let this mixture sit for a few minutes so the bread crumbs can absorb some of the liquid and everything can firm up a bit. Then form the salmon mixture into 8 evenly sized patties.
At this point in the recipe, there's an optional step that I never pass up: making fresh salmon chips with the salmon skin that you sliced off! Just take the skin and chop it into medium-sized strips. Then heat up the oil that you'll need anyway to fry the salmon patties. Once it's hot, add the skin (scales facing up up) to the hot oil. Cook it for about 4 minutes per side until the pieces are crispy and browned. Then use that hot oil and continue cooking your salmon cakes as directed.You might think this is totally weird, but trust me, crispy salmon skin is one of the best treats. If I had a restaurant, I'd serve these as an appetizer!
But back to the main meal! These are best served nice and hot. If for some reason you have leftovers, you can reheat them in an oven at 350°F and they are still great.
Salmon isn't cheap, but the flavors are worth the extra cost in my opinion. Like I said though, you can definitely use canned salmon without a problem.