We’ve had Copper River Salmon several times over the past two weeks, mostly because it’s that time of year in the Pacific Northwest (and Alaska). I’ve been eating vegetarian for the past 3 months (and loving it, btw) but I couldn’t resist the idea of getting some healthy, cold-water salmon into my older son’s body. And he ate salmon for the first time – a major victory for my fish-averting kid. He did pile a ton of sea salt on it, but hey, it’s all good.
I finally have a bit of leftover salmon – just enough to test this recipe I’ve been planning for a while.
I use almond flour in place of the traditional panko or bread crumbs, but if you don’t eat nuts you can make this without the added almond flour. Besides almond flour, I tried them with coconut flour and they were ok (the texture was slightly unusual), so I prefer almond flour or no flour.
Tip The trick to keeping these cakes together in one piece and easy to flip, is to not make them too big. Keep them between 2 to 2.5 inches in diameter when you spoon them into the frying pan, and let the bottom fry for a while to give them a solid foundation. Don’t flip them until they’re browned around the edges and on the bottom, and feel solid when you slip a spatula under them. Also, these cakes are lactose-free when you use lactose-free yogurt. To make them dairy-free, substitute the yogurt with dairy-free yogurt or mayonnaise.