Since it has been so incredibly warm here lately, I decided it was the perfect time to test out the recipe. I always crave seafood when the weather is nice.
(So warm that we already have fresh herbs in our kitchen garden!)
I made the recipe exactly as originally written, except for two changes. I removed all of the original seasonings, and just used two teaspoons of our Seafood Seasoning, which is currently on SALE on Amazon! I also didn’t include the garlic, because that flavor is also represented in our Seafood Seasoning. It was absolutely delicious, and will be the way we enjoy this recipe from now on. (If you don’t have our Seafood Seasoning, you should get it, especially since it’s 20% off and Prime eligible. Until then, you could just make our other recipe if you want)
We served ours with salad for lunch, and enjoyed them in the sunshine on our deck. These little cakes also make a great appetizer for a gathering.
I hope you enjoy this version of our recipe as much as we did!
- 12 oz 12 oz 12 oz Canned Salmon
- 3 3 3 Egg Yolk
- 2 tsp 2 tsp 2 tsp Primal Palate Seafood Seasoning
- 1/4 cup 1/4 cup 1/4 cup Vidalia Onion, minced
- 3 Tbsp 3 Tbsp 3 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, (or your choice of fat for frying)
- Lemon, wedges, for garnish
- 1 tsp 1 tsp 1 tsp Chives , garnish
- 2 tsp 2 tsp 2 tsp Parsley, garnish
- Preheat the oven to bake at 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the salmon, egg yolks, and Seafood Seasoning.
- Add in the minced onion, and stir to combine all ingredients.
- Using your hands, form the salmon mixture into 2 ounce patties, and place each cake on the parchment lined baking sheet.
- Bake salmon cakes for 15 minutes.
- Remove the cakes from the oven, and heat the palm shortening (or other fat) in a cast iron skillet over medium high heat.
- Fry the cakes for about a minute on either side in the duck fat, or until they are golden brown and crispy on the outside.
- Serve with a squeeze of lemon, some minced chives, and parsley.