I’ve been fishing recreationally since I was a small child, but after doing my post grad fellowship in Portland, Oregon, my love and respect for fishing and (salmon in particular) grew exponentially. This recipe for the salmon cakes is from my grandfather.
1 can (15 ounces) salmon, drained and picked
2 tablespoons chopped fresh parsley
1 onion, finely chopped
2/3 cup Italian breadcrumbs
1 large egg, lightly beaten
1/2 teaspoon freshly ground pepper •
1 teaspoon garlic powder •
1 1/2 teaspoons Dijon mustard • 4 Tablespoons Canola Oil
Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown. Place on paper towel to cool and to remove excess cooking oil.
Here’s a photo after a day of fishing in Oregon’s Umpqua River. Believe it or not, the child in this photo actually caught that salmon unassisted. I hurt to be outfished by a 10 year old, but at least I caught two!