Recipe: salmon cakes

This is the time of year I have to start getting creative with the salmon in my freezer. It seems like I've had it on the grill a hundred times with all sorts of different sauces and marinades. My friend Michael mentioned he had recently done salmon cakes so we invited him over to show us how it's done. If you have a great salmon cake recipe we'd be willing to share, post it in the comments! Thanks! First, start with a lot of salmon. If you just have a chunk of a small fillet, that's not going to cut it. I grilled the six pieces on foil with a little bit of salt, pepper, and butter. You want the fish cooked enough you can flake it but not dried out. Error on the side of moist. The recipe isn't really exact because you're going to have various quantities of fish and there's some experimentation involved!

Flake the fish into a large bowl and add mayo, chives, and celery. The celery gives it some crunch. 

Add some Dijon Mustard and Mexican Hot Sauce. We used about 3 Tablespoons of mustard and probably 2 Tablespoons of Hot Sauce. We could have probably done a little more since we had so much fish.

Add half a jar of Capers and Bread Crumbs

Panko is a good choice.

Add a Tablespoon or more of Old Bay Garlic & Herb seasoning. Whip up 3 eggs and mix them into the mixture. This is the binder so you can form them into patties. Mix all the ingredients by hand until evenly mixed. 

In a large flat pan heat oil and 2 tablespoons of butter. Form the patties and fry them in the pan. As each batch finishes place on a cookie tray and place in oven at 200 degrees to keep warm. They're just in there to stay warm while the others cook, don't leave them too long or they'll dry out. As you cook each batch you'll have to add more oil and butter. 

Serve with roasted potatoes and a salad and you're done! You can serve the patties with a sauce if you would like but is optional. If you have extra salmon cakes they're great as left overs the next day.