Last weekend I was over at my parents house and enjoyed a grilled salmon cake sandwich. Some people call them “Poor Man’s Crab Cakes” but around here…they’re simply salmon cakes. You can pan-fry them on toss them onto a hot grill. I prefer grilled and well-done. Just my personal preference.

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

For this recipe I used the Selefina Chopped Dill Weed, Selefina Parsley Flakes and the Selefina Crushed Basil. I’ve been using Selefina spices for the past 6 months and love them for their quality, flavor and freshness. They’re premium spices but at a very affordable price.

Dad’s Grilled Salmon Cakes Recipe

2 (14.75 oz) Cans Salmon, Drained and Flakes
3/4 cup Italian Seasoned Bread Crumbs
1 Tbsp. Selefina Parsley Flakes
2 Large Eggs, Beaten
1 Small Green Onion, Finely Chopped
2 tsp. Old Bay Seasoning
1 1/2 tsp. Ground Black Pepper
1/4 tsp. Salt
1 1/2 tsp. Garlic Powder
1/2 tsp. Selefina Chopped Dill Weed
1/2 tsp. Selefina Crushed Basil
3 Tbsp. Worcestershire Sauce
3 Tbsp. Grated Parmesan Cheese
1 Tbsp. Dijon Mustard
1 Tbsp. Yellow Mustard
2 Tbsp. Mayonnaise
1 Tbsp. Olive Oil

Drain and flake the Salmon using a fork. If you see any bones you want to remove them and toss away. Set aside.

In a large mixing bowl combined together the bread crumbs, parsley flakes, eggs, green onion, Old Bay seasoning, ground black pepper, salt, garlic powder, dill weed, crushed basil, Worcestershire Sauce, Parmesan cheese, Dijon mustard, yellow mustard, and mayonnaise. Stir until it’s all combined. Stir in the flaked salmon until the mixtures is combined and crumbly. Use your hands to form the fish mixture into burger-sized patties. You should get 6-8 nice sized patties.

Grilling – Place the cakes onto a hot grill. Grill each side approximately 4-5 minutes or until done.

Pan Frying – Pour a little olive oil into a frying pan and bring it up to a hot temperature. Then turn the heat down to medium. Place the cakes into the frying pan and simmer on medium for 4-5 minutes, flip and then finish cooking the other side about 3-4 minutes.

Remove from heat. Place the cooked patties on a paper towel lined plate. Let them sit for 1-2 minutes.

Serving Suggestions: You can serve the pattie on a toasted bun, chop it up and toss onto the top of your favorite salad, place in a tortilla wrap with lettuce & tomato, etc.

Freezing Instructions: These salmon cakes freeze well. Cook completely and let cool. You can place them into a freezer bag or container. I personally like to wrap each pattie in freezer paper and then place in a gallon size freezer bag. I can then thaw out as many that I need. To thaw…thaw overnight in the refrigerator and then reheat in the microwave (2-3 minutes) or in a frying pan with a tad of oil for 2-3 minutes over medium heat.

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