Light, fresh, and bursting with flavor, this is my favorite salmon recipe and one of my all-time favorite meals. For several years, my family ignored tradition and chose salmon cakes over turkey for Thanksgiving. They're that good. I pair them with a simple arugula salad with balsamic vinaigrette. If you have a hungry crowd, make more wild rice and serve that as a side. The cakes freeze well, too; double the recipe for a scrumptious rushed weekday dinner.
Salmon Beyond Borders supporter
Makes 12-18 three to four inch cakes, which serve four people. Adapted from Sarah Chase's Cold Weather Cooking. Make it gluten free by using gluten-free bread.
5 C baked wild Alaska salmon (roughly two pounds boned and flaked,)
1 C cooked wild rice (~1/3 C uncooked)
1.5 C fresh bread crumbs (rye is ideal, or any gluten free variety)
1 small red onion, minced
¼ C fresh dill, minced
2 T sauerkraut, minced
2 T capers, drained
1.5 T horseradish
2 T fresh lemon juice
2 large eggs, lightly beaten
½ C greek yogurt
½ C unbleached all-purpose flour
1 t salt
1 t freshly ground pepper
1 t paprika
3 T unsalted butter (for cooking)
2.5 T grainy mustard
2.5 T money mustard
1 T white wine vinegar
1 T honey
½ C olive oil
½ C fresh dill, minced
Optional: Preparing the sauce a day in advance creates the best flavor.
SALMON BEYOND BORDERS is a campaign driven by sport and commercial fishermen, community leaders, tourism and recreation business owners and concerned citizens, in collaboration with Tribes and First Nations, united across the Alaska/British Columbia border to defend and sustain our transboundary rivers, jobs and way of life.
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