Cheesy Salmon Cakes – Easy Alaskan Dinner
Like any Alaskan, I love having salmon in the freezer. Even if that salmon is from last summer’s catch, this recipe is a great way to utilize those last few fillets. Not only will you make room for your new fish, filling the space in your bellies with these warm, crispy, cheesy salmon cakes is a great way to utilize your wild Alaskan salmon. Also, if you have any picky eaters that tend to shy away from fish (such as my one year old), this is a great introduction to eating salmon.
3 cups flaked cooked salmon
2 tbs milk
1.5 cup shredded cheese
1/2 cup breadcrumbs
1 Poblano pepper
1 Jalapeno pepper
½ sweet onion
3 large white mushrooms
1 tablespoon minced garlic
Salt and pepper to taste
Bake thawed salmon fillet on 375 for approximately 15 minutes. Separate meat from skin. Crumble meat into a bowl.
Cut the poblano and jalapeno peppers in half, remove the seeds, and rinse inside and out. Broil both the poblano and jalapeno peppers until skin is is dark and bubbles (approximately 15 minutes). Remove skin. The next step would be to saute the peppers, mushrooms, garlic and onions. The last step before cooking your patties is to then mix all ingredients in a medium sized bowl. Heat frying pan and oil (I like to use unrefined coconut oil) to med-high.
Scoop large mounded spoonfuls and form patties by hand about 1/2 inch thick and 3 inches wide. Salt patties on both sides, then fry patties till golden brown on each side. Transfer to platter or plate lined with paper towels to remove any excess oil from the frying process. Serve warm with dipping sauce of choice!
Did you enjoy the Alaskan Cheesy Salmon Cakes? Let us know! Did you tweak or change the recipe to your liking? We’d love to hear it. For more inspiration on how to utilize your wild Alaska salmon, check out our Salmon Chowder recipe!
Recipe submitted by Lindsey VanTassel of Frontier Pantry