Blackened Pan Fried Alaska Salmon Cakes

If you’re looking for a new way to enjoy salmon, you’ve got to try these easy salmon cakes! They’re a cinch to make (just one bowl!) and you can cook them in a cast iron pan on the stove. These delightful mini salmon cakes are a great option, serve atop a bed of greens drizzled with a Vidalia onion citrus dressing for this light and tasty option.

How to make Blackened Pan Fried Alaska Salmon Cakes

Ingredients:

Cakes

• 1, 6-ounce can Alaska salmon, drained
• 1/2 cup diced Vidalia onion or other sweet onion
• 1/2 cup diced red bell pepper
• 1/2 cup panko
• 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 teaspoon 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 honey
• 2 tablespoons Dijon mustard
• 1/4 teaspoon kosher salt
• 2 cloves garlic

Salad

• Lettuce of choice
• Pumpkin seeds
• Fresh parsley
• Fresh dill

Directions

1. Make the spice blend: Stir spice mix ingredients together in a bowl. Store in an airtight container.
2. Make the dressing: Add onion citrus dressing ingredients to an immersion blender or food processor. Puree until smooth. Store in fridge.
3. Make the 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. Place on a plate and refrigerate at least 30 minutes to encourage cakes to keep their shape. To prepare for later, continue to refrigerate until 20 minutes before meal, then cook.
4. Cook the patties: 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.
5. Assemble and serve: Toss greens with a drizzle of dressing. Sprinkle with pumpkin seeds, herbs, and add salmon cakes. Serve immediately.

Source: Alaska Seafood