Sensational Salmon Cakes

This is one of those recipes that is so stinkin' good it's embarrassing how simple it really is. Salmon patties really get a bad reputation for being densely compacted with bread crumbs and mysterious ingredients. When stripped down to essentials, though, so that the salmon is the star, the flavor is out-of-this-world!

Sensational Salmon Cakes

8 oz salmon fillet, baked
1/4 cup Parmesan cheese - shredded (in the bag) or grated (in the green container)
1 egg
1 green onion, diced
1/8 teaspoon pepper

Using a fork, break up the salmon fillet in a bowl. Stir in the remaining ingredients. In a skillet drizzled with olive oil, drop the salmon mixture in scoops of about 2 tablespoons. Flatten slightly as you go along. You're just making sure the egg is cooked through, so they should only take 2-3 minutes per side over medium heat.  Yield: about 8 cakes

This is a great way to use up leftover salmon, since it really doesn't matter how you bake it in the beginning. Since I'm the only one in my family who enjoys salmon, I typically buy a one pound fillet, bake it, eat half for lunch, and use the leftovers to make salmon cakes another day. If I'm making the salmon just for these cakes, though, I do it one of two ways:

1) Place the fillet skin-side down on a foil-covered baking sheet. Sprinkle with salt and pepper and drizzle with lemon juice. Bake for 15-20 minutes or until fish flakes easily with a fork.

2) Place the fillet skin-side down on a foil-covered baking sheet. Drizzle with lemon juice and spread with Caesar, Italian or really any creamy salad dressing. Bake for 15-20 minutes or until fish flakes easily with a fork.

When baked this way, the salmon fillet lifts easily off of the skin when you slide a spatula in just right. You can use the salmon right away to make cakes, or let it cool in the fridge until you're ready to use it.

You can serve these with the dipping sauce I use for Carrot-Zucchini Fritters, too.