I have a confession. I'm not the biggest fan of wild caught, Pacific salmon. Gasp. I know. You could care less. It's just that I find even the higher qualities like Sockeye can oftentimes be rather tough and gamey. Farm raised on the other hand, ohhhhh, it's just so fatty and creamy. I have, however, found my favorite way to prepare wild caught, Pacific salmon. I use a lower quality, the Silverbrite/Keta, which I find to be nice and mild and turn them into moist, flavorful salmon cakes. They are so easy, so forgiving, and pair perfectly with salads and simple pastas. I buy them frozen, at Trader Joe's and throw them in some cold water the morning I plan on cooking them. I roast a few fillets for a few minutes, pull them out and forget about them for a while. Then, when I have a few free minutes I'll pull the meat off and mash in all the flavorings. I'll shape them into patties and then pan sear them at dinnertime. My son is 1, which means he eats any and everything. My daughter is 2 going on 3 which means she does not eat any and everything. I wouldn't qualify her as picky, but she is definitely particular (she is obsessed with pesto but will not eat store bought, restaurant or my mother's pesto, only mine) and she is going through a phase where she thinks "it smells stinky" when I cook fish. Yet she'll devour fried fish at our local Fish and Chips pub or shrimp tempura at a sushi joint. But I don't care, I make these all the time because the rest of us love them.
1 lb salmon (Silverbrite/Keta)
1/2 c panko
1 egg
2 T mayo or sour cream
1 clove garlic, pressed
1 t paprika
1 t Old Bay seasoning
1 t Worcestershire sauce
salt, pepper
Place thawed fillets in a small roasting pan. Lightly salt and pepper. Roast at 350 for about 10 minutes. Remove and let cool. Fork off meat into a medium bowl. Stir in panko, eggs, mayo, garlic, paprika, Old Bay and Worcestershire. Form into medium sized patties (~6). Heat a combination of olive oil and salted butter in a pan. Sear on each side until light brown and crisp.
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