Super easy Salmon Cake recipe (July 22, 2015)

People tend to think fishing guides get an unlimited supply of salmon and other fish to fill their freezers and cram their smokers. In reality, guides seldom get a chance to take fish home. Their customers catch, and keep the fish, and in some areas, such as Alaska, guides aren't even allowed to fish themselves with clients on the boat, and they certainly are not allowed to keep a limit for themselves.

To enjoy salmon myself, I have a favorite recipe that utilizes the scraps of meat left on the carcass that most people throw away. After filleting my customers' catch, I put the carcasses back in my fish box (unless of course they want them), and after seeing my guests off, I use a spoon to scrape the bits of meat left along the backbone. The small bits of salmon flesh are perfect for salmon cakes.

Below is a recipe for salmon cakes, made with the carcass scraps from my customers' catch today out of the Port of Brookings Harbor on the Southern Oregon Coast.

Salmon cakes are a mixture of fresh (or smoked, or canned) salmon, chopped onion, raw egg, bread crumbs, dill weed, salt and pepper, and if desired, a little cream cheese. Easy to make, and delicious, the salmon cakes are a meal in themselves, or a great way to utilize leftover grilled salmon.

Small pieces of salmon, scraped from the backbone and carcass, are the main ingredient in salmon cakes. Left overs from grilled salmon also work great, as does smoked or canned salmon.

In a large bowl, combine the salmon, chopped onion, bread crumbs, egg, dill weed, salt and pepper. Use roughly 1/8 cup onion, one or two eggs, 1/2 cup bread crumbs and 1 cup salmon.

Mix well.

Shape the salmon mixture in small patties, or "cakes." I like to add cream cheese to some of the cakes.

Cook the cakes in a skillet over medium high heat with butter or olive oil. After cooking one side, turn the cake and firmly press with a spatula. The cakes are done in just a few minutes.

Serve with fresh lemon, and homemade tarter sauce for a delicious meal or snack.

If you would like to catch a fresh salmon to try this recipe, give me a call, or visit www.brookingsfishing.com or www.wildriversfishing.com. 

- Capt. Andy Martin

(541) 813-1082

wildriversfishing@yahoo.com