Brunch · Fish Course · lent · Lunch

Salmon Cakes Revisited


A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch.  I love seafood in cake form.  I have posted tuna and salmon cakes before.  Here is another rendition of it!



To start, you will need a whole bunch of tarragon, chives and parsley chopped up.  When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it.  This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.


Next, roast the side of salmon, low and slow.  300F for about 40mins.  I simply seasoned the fish with salt and pepper.  I used two sides of salmons, because I wanted to make extra cakes for freezing.



Flake the fish and add to a bowl.


Add half the herb mixture or less depending on how much you like fresh herbs.  Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.


Mix thoroughly and form into cakes.


At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month.  Simply thaw in the fridge prior to frying.


However, before you freeze them, I encourage frying up one piece and tasting this delicious creation.  Happy school lunching !

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s