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These salmon cakes are easy, packed with flavor, and super nutrient rich. Salmon can be expensive so you may not buy it often if ever. If this is the case, canned salmon is your ticket! Wild caught Alaskan salmon (with bones and skin) is cost-effective and just as rich in nutrients (even more if you use the bones!)
Omega 3 fatty acids are the star of this show! With the salmon, which is SUPER rich in omega-3’s, and the chia seeds, that not only help to bind the patties together but also add more omega-3’s, this dish is very anti-inflammatory!!! Woohoo!!! Not to mention packed with veggies, these cakes are ROCKIN it and your body will thank you for them!
Let’s get down to it. Nothing worse than having to scroll through someone’s blog for an hour before you get the recipe!
- 2, 14.5 oz cans wild caught salmon (with bones and skin, crushed)
- 3/4 cup whole grain crackers, crushed
- 2 tablespoons chia seeds
- 1/2 cup minced onions
- 1/2 cup minced celery
- 1/2 cup minced carrots
- 2 eggs
- 1 tablespoon dijon mustard
- 1 tablespoon worchestershire sauce
- 1 tablespoon Old Bay
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 tablespoon parsley
- 2 teaspoons lemon juice (I used 4 drops lemon essential oil)
- Drain salmon into large bowl to save. Add salmon to a large bowl and crush bones until all are dissolved.
- Add the rest of the ingredients and mix until blended.
- Make into 3 oz patties (slightly larger than the palm of your hand)
- Pan fry in 1 tablespoon canola oil OR broil in the oven (5 minutes each side)
- Serve with a whole grain or starch and a vegetable for a complete meal!
- Salmon cakes would go great on a salad or you can make them into a sandwich (like a crab cake sandwich but a salmon cake sandwich instead)
- Adding lemon zest gives it a more bold lemon flavor
- Make ahead and freeze some for a quick meal!
I hope you enjoy this recipe as much as we do as a family!