When you target king salmon, sockeye salmon, coho, pink and chum salmon while fishing with us at Rainbow Bend Lodges, rest assured you’ll be heading home with plenty of great eating fish. Alaska’s wild salmon is among the most tasty, most healthy fish in the world, and we love seeing anglers go home with a lot of fish to enjoy eating over the fall and winter months.
We get a lot of customers at Rainbow Bend Lodges asking about different ways to cook their salmon. Here’s a salmon recipe we love, as does everyone who has ever tasted it.
With any type of salmon cake, ingredients can be varied to include special diets like keto, paleo, gluten-free or dairy free. Eggs are a key ingredient in keeping fish cakes together and moist. The panko coating can be changed to crushed tortilla chips, nuts or a gluten-free breadcrumb. Most of the flavor comes from added vegetables or spices, so feel free to experiment as you wish.
Base Mix:
4 cups leftover salmon (canned, baked, broiled, steamed, etc.)
2 eggs
2/3 cup mayonnaise
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon black pepper
1/2 teaspoon cayenne pepper, optional
1 cup panko
Olive or coconut oil for pan-frying
Add In’s:
2/3 cup grated carrot
2/3 cup grated bell pepper
1/2 cup grated beets or 1/4 cup beet powder
1/2 cup minced herbs or greens (dandelion, cilantro, basil, parsley, spinach or kale)
In a large bowl break drained, canned or cooked salmon into small chunks. Remove any skin or bones from fish. To the bowl, add eggs, mayonnaise, onion, garlic, black and cayenne peppers. Mix until mixture is combined but do not over mix.
Divide salmon mixture into 4 medium bowls. Mix grated carrot into one bowl, grated bell pepper into another bowl, beets into another bowl and the herbs into the last bowl. Gently fold added ingredients into fish mixtures.
In a large skillet, heat 1/4” of oil on medium-high heat. On a large plate, spread panko for coating fish cakes. Form fish mixture into desired sized balls, press into panko mixture making a patty. Place cakes in hot oil and fry until golden brown, 2-3 minutes per side. Serve with your favorite dipping sauce.