So after being on vacation with the family, spending a week at Vista Verde – an amazing guest ranch in Colorado, I finally had a chance to shop! I didn’t feel like making anything crazy complicated, so I opted for some super easy salmon cakes! I accented them with an easy spinach and tomato salad, with an anchovy vinaigrette, and some sweet raspberries.
I love fish burgers and fish cakes, but most contain some sort of corn or flour, and it’s hard to find pre made ones that don’t contain fillers and artificial ingredients. These are super easy, and have none of that junk! You don’t even have to make it a point to go to a specialty store, all of the ingredients were found at my local Stop and Shop.
- 12 oz Salmon (2 Cans)
- 2-3 Tablespoons Guacamole
- 1 Onion, Chopped
- 1 Egg
- Season with Salt, Pepper, Paprika, a little thyme, and ginger powder
The Salmon I used was by Henry & Lisa’s. It was a little expensive at around $5 a can, but I appreciate the Sustainable Seafood Certification and when making fish cakes, I also appreciate the skinless and boneless label, since most canned salmon contains bones. I personally don’t care, but it freaks my boyfriend out, so If I can avoid them in my fish cakes, I’ll pay a little more. Overall, I was really satisfied with the quality and taste.
Start out by chopping the onion, and combining the salmon and seasonings with it.
Afterwards, add in the guacamole. I use Calavo brand, because it has only simple, real ingredients, all which are WLC compliant. It’s fun to make your own guacamole, but for an easy store-bought version, this one is great.
Once everything is mixed together. Grease a griddle or pan. You can use butter, ghee, duck fat, or tallow. I just got my FatWorks tallow in the mail, so you betcha I was excited to use it!
Once it’s hot, form patties with the mixture and place them on the griddle.
Cook until browned on both sides, and cooked through. I think it took about 5 minutes per side.