Grit Blogs > Farm Fresh and Frugal

Salmon Cakes

MaryAnnWhat’s for dinner?

Most people find a recipe and then obtain the ingredients. Dinner around here starts backwards. Here I generally start in the fridge with the question, “What do I have?” I have an issue with food waste so I generally try to keep up with what we have and make sure everything gets used and not thrown out. Plus, I’m too lazy to spend an hour going to the grocery store to pick anything up. Last week it happened that we had leftover salmon in the fridge and, while the hens would gladly have eaten it, I chose to use it for dinner instead.

Many times I’ll start on to find some general idea of what to make. This time, however, I started looking in the cookbooks for risotto recipes and ended up finding salmon cakes. Because I tend to use what I have on hand I rarely measure and very often substitute, and this dinner dish was no different. The original recipe called for frying them in the pan but I chose to bake them instead. With a few minor changes dinner came out pretty good. Served with a side of potatoes it made a good meal.


Salmon Cakes

  • About 2 cups flaked leftover salmon
  • 1 small red onion, diced
  • Half red bell pepper, diced
  • 1 egg beaten
  • 3/4 cup seasoned panko bread crumbs

Mix all the ingredients in a bowl until combined and form in patties. Let sit in fridge for at an hour. Bake on 400 F for about 10 minutes, then flip them over and bake about 7 to 10 minutes longer.