So I got my FIRST ever Thrive Market order and was so excited about the wild caught canned salmon that I ordered. I knew that the first recipe I wanted to make with the salmon was this from the very beginning. Some might call this crazy….I call it brilliant. Growing up just about the only seafood I ever really liked was crab (ok maybe shrimp too), mostly I think because we got them as crab legs and I got to work on getting all that tasty meat out of the legs. I also was introduced to Maryland Blue Crabs at one point when we went back East for the first time. I was 14 years old and I LOVED that trip oh so much. We got to meet so many of our relatives on that trip that we would have otherwise never met. One of the super cool things we did was have an “actual” crab feed/boil at our cousins house. We even wore bibs! That was pretty funny. I instantly fell in LOVE with Maryland Crabs and the use of Old Bay seasoning will forever be etched in my memory. Fast forward 21 years and I am still cooking with Old Bay, if only just to recapture that old childhood treasure of a memory. My mom would order crab cakes all of the time growing up and I loved trying them, but never fully appreciated them until I became an adult for whatever reason. Lately I am on a kick to recreate recipes and since I have some delicious canned salmon on hand I thought the perfect recipe would be “crab cakes, turned into salmon cakes.” Because why not? So there you have it, long story short here is the recipe.
Southwestern Salmon Cakes with Spicy Dipping Sauce
Yield 6 cakes
This is Southwestern cuisine with a seafood kick. I love my southwestern flavors with the spice and the textures that just GO together, what better way to tie it all in than with these delicious yet spicy salmon cakes? Also that sauce is the BOSS!
- 2, 6 oz cans of wild-caught salmon (could also use tuna, crab or even canned chicken)
- 2 tbsp olive oil
- 1 large red or any color bell pepper, diced
- 1 onion, diced
- 4 green onion stalks diced (set aside a little bit of green onions for garnish)
- 2 garlic cloves, diced
- 1 medium sweet potato, peeled, cooked (I use the microwave) and diced small
- 2 eggs, beaten
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp old bay seasoning
- 1 tsp fresh dill or dried optional
Spicy Dipping Sauce
- 1/2 cup plain greek yogurt
- 1-2 tbsp hot sauce (I used Frank's Hot Sauce)
- 1/2 lime juiced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 clove of garlic, diced
- In a large bowl combine the salmon, diced bell pepper, onions, and garlic. Mix well then add in the eggs and sweet potato as well as all of the spices and mix well.
- Form 6 patties (similar to hamburger size).
- Heat 1 tbsp of oil in a large skillet over medium heat.
- When good and hot add the patties (I cooked 3 at a time) as many as your skillet holds.
- Let cook for about 3 minutes (untouched) on one side, flip over when nice and golden.
- Let cook an additional 3 minutes on the other side or until golden.
- Set aside on a plate lined with paper towels to drain off the oil.
- Repeat with remaining patties.
- In a small bowl mix the ingredients for the spicy yogurt dip.
- Serve hot with the dipping sauce and Enjoy!