My favourite salmon burger recipe is from the book, It Starts with Food. Melissa Joulan created these glorious discs of goodness and is the genius behind the Well Fed cookbooks. This version of her fish cakes is modified, partly out of laziness and partly lack of ingredients, but they turned out great and taste super delicious! I always make a double batch to freeze and have on hand for lunch on the go, so the quantities below are doubled from the original recipe.
What you need:
2-14.75 oz cans salmon
2 cups cooked, mashed potatoes or sweet potatoes
½ c packed cilantro leaves
4 scallions, thinly sliced
2 tbsp cajun seasoning (curry is also great!)
2 tsp kosher salt
2 tsp hot sauce
1 tsp paprika
½ tsp pepper
What to do:
Preheat oven to 425. Line baking sheet with parchment or silicon mat.
Drain salmon and dump into big bowl. Break up coarsely.
Place mashed potato, cilantro, scallions, and spices into food processor and pulse until well incorporated. Add to bowl with salmon and thoroughly mix. Don’t be afraid to get in there and squish things up with your hands!
Using a ⅓ c measure, scoop salmon mixture into cup and pack. Flip over and tap out on to baking sheet. Repeat another 14 times and you’ll be all set to pop these bad boys into the oven.
Bake 20 minutes. Carefully flip and bake another 10 minutes. Allow to cool and freeze on baking sheet before placing into freezer safe container or bag.
Note: Generally if you pull a couple out either the night before or in the morning to pack for lunch, they’ll be thawed. And delicious.