Have you had your fair share of Barbecue over the past few weeks? It’s okay we have too! And while we’re still chowing on Labor Day leftovers we’re adding a bit more to the mix. These Salmon Cakes are not only a great addition, but can serve as the main dish with you adding the family’s favorite sides (mashed sweet potatoes and broccoli). With over 400 reviews and five stars over on Food Network, we’re sure you’ll love these quick 35 minute salmon cakes.
2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.