Blackened Pan Fried Alaska Salmon Cakes with Greens

A fish and vegetable forward entrée, packed with omega 3’s, a flavorful blend of spices, and a salad dressing you won’t stop making. 

Disclosure: This recipe and post is sponsored by Alaska Seafood. Find out more about the wild, natural, and sustainable seafood Alaska has to offer at WildAlaskaSeafood.com. 

Canned salmon is a guarantee for a good meal. If you’ve got canned Alaskan salmon, you’ve got an amazing starting point for lunch or dinner. This shelf stable, nutrient dense, environmentally conscious protein can do lots of things (see our three ways to used canned salmon to get inspired), but this blackened pan-fried salmon cake with a vidalia onion dressing tossed salad will ensure you keep a steady supply in the pantry. 

These canned salmon cakes are better than many crab cakes I’ve had in my life. They’re fluffy, flavorful and way less expensive. Don’t even get me started on the salad dressing. This had me eating salad at 10 AM a few times it was so good (second breakfast, it’s a wonderful thing). 

If you’re looking for the single most responsible seafood option, ask for Alaska seafood. Alaska has sustainable fisheries management written directly into its state constitution. It’s an absolute guarantee your money is going to fund a system that’s good for you and good for the environment.   

Alaska salmon is an especially smart choice since the omega-3s in wild Alaska seafood help reduce the risk of heart disease, increase good cholesterol levels, decrease blood pressure and a whole bunch of other heart health benefits. All you have to do is eat two servings of fish a week. With this recipe, that will really not be an issue…

Blackened Pan Fried Alaska Salmon Cakes with Greens

INGREDIENTS

Cakes: (makes 7, 1/4 cup scoop patties)

1, 6 oz can Alaska salmon (boneless, skinless), drained 

1/2 cup diced Vidalia onion or other sweet onion

1/2 cup diced red bell pepper

1/2 cup Japanese breadcrumbs 

1/4 cup mayonnaise

1 large egg

1/2 teaspoon Worcestershire sauce

1 1/2 Tablespoons spice mix * see below

1 Tablespoon butter

1 Tablespoon extra virgin olive oil 

Spice Mix

3/4 Tablespoon sweet paprika

2 1/4 teaspoons kosher salt

1 1/4 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne

3/4 teaspoon white pepper

3/4 teaspoon black pepper

1/2 tsp dried thyme

1/2 teaspoon dried oregano

Vidalia Onion Citrus Dressing

1 cup diced Vidalia onion

1/4 cup extra virgin olive oil

1/4 cup lemon juice

3 Tablespoons wildflower or clover honey

2 Tablespoons Dijon mustard

1/4 teaspoon kosher salt

2 cloves fresh garlic 

Salad

Lettuce of choice

pumpkin seeds

Fresh parsley

Fresh dill 

DIRECTIONS

1. To make spice blend: stir ingredients together in a bowl. Store in an airtight container.

2. To make dressing: Add ingredients to an immersion blender or food processor. Puree until smooth. Store in fridge. 

3. To make salmon cakes: Add ingredients to a medium bowl and mix until combined. Use a 1/4 cup dry measuring scoop and portion 7 cakes, lightly pressing together with damp hands.

4. Place on a plate and refrigerate at least 30 minutes to encourage cakes will keep their shape. To prepare for later, continue to refrigerate until 20 minutes before meal, then cook. 

5. In a cast iron skillet, melt butter and add olive oil. Once pan sizzles, add a few cakes (do not crowd) and cook each side for 5 minutes until golden brown. Repeat on opposite side and continue until all cakes are cooked. 

6. To compile: Toss greens with a drizzle of dressing. Sprinkle with pumpkin seeds, herbs, and add salmon cakes. Serve immediately.