I know that beef and pork make up the bulk of the recipes on this site. There’s only a handful of seafood recipes on here and while I do eat seafood fairly regularly, I haven’t posted many of the recipes here. Sorry about that. I do have a whole list of seafood items that I have planned but have yet to get right if that makes you feel any better, I know I do. 😉
I’ve been playing with this recipe for longer than I care to admit. I’ve used a whole host of different binders but try as I might, I just couldn’t get the consistency right and even when I nailed the texture, the flavor usually came out quite bland. I was all but ready to give up on this for awhile when I got a shipment from my friend Steve from Steve’s Paleo Goods last month. I had already used the awesome sauces and granola for a couple recipes fairly successfully so I figured why not?
It didn’t take too much more tinkering to really nail this once and for all. Now that I have, I’ve made this about once a week since then. The salmon cakes are so juicy and delicious it’s sure to please even the pickiest of palates. And of course since the salmon fillets need to be skinned, you can whip up a batch of Crispy Salmon Skins AKA ‘Fish Bacon’ to top these tasty cakes with.
- Add all ingredients except for the lard to a large mixing bowl and combine evenly using your hands.
- Transfer mixture to a food processor and pulse until salmon is broken down somewhat. Do not overdo this or you will have a salmon slurry. You still want your salmon somewhat chunky
- Melt lard in a 12 inch cast iron skillet over medium heat.
- While skillet is heating, form salmon mixture into patties.
- Fry salmon patties in cast iron skillet for 3-4 minutes per side.
- Serve with Crispy Salmon Skins and enjoy.
****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****