Recipe: Easy Salmon Cakes with Avocado Basil Dressing

[image error]If you live in Seattle, it’s required by state law to consume wild salmon during the summer or at least it feels that way. As a result, I end up with a lot of leftovers, so I created this easy salmon cakes recipe. Lately, I’ve been grilling more than we need in order to use the leftovers for these fragrant salmon cakes that I developed last year when faced with a pile of leftover salmon after a rained-out BBQ.  They’re simple to make and freeze well and offer a healthy alternative to fish sticks. They’re easily dressed up by a simple sauce.

I adore avocados, but my husband is less enthusiastic, so I end up with halves or slivers of leftover avocado. One day, trying to develop a spa cuisine-style low-fat dressing for a guest chef gig at Rancho La Puerta, I came up with this winning Avocado-Basil Dressing. Inspired by a 1974 “spa cuisine” cookbook, I blended together a bit of leftover avocado and a bit of seltzer water with a wonderful result. The result is a light, airy dressing that works well with simple, tossed salads and also with salmon and grilled chicken.

Make your own breadcrumbs

Two slices of toast pulsed for 30 seconds in a small food processor makes about a cup of bread crumbs, and the flavor beats the gritty store-bought variety.

Using fresh fish? No problem

If using fresh fish, simply poach it quickly in water. The salmon cakes make enough for two as a meal, or four as an appetizer, but the recipe is easily doubled or tripled. 

Note: This post was originally published in July 2012; its publish date reflects the addition of updated material. PrintEasy Fragrant Salmon CakesThis is an easy way to use up leftover any kind of leftover fish. I tend to use salmon as we eat it a lot during the summer here in the Pacific Northwest, but I've also used leftover halibt, cod and other white fish as well. I've even added a few leftover shrimp into the mix. You can use a toaster oven or air fryer set on bake instead of a conventional oven. Course Appetizer, Main Course, SeafoodCuisine American, Creole/Cajun, FrenchKeyword Easy, Fish, Healthy, leftovers, Light, SeafoodPrep Time 10 minutes minutesCook Time 12 minutes minutesServings 2 as a main, 4 as an appetizerIngredients1/2 lb. 225g cooked salmon or mild white fish filets1 whole egg + 1 egg white1 cup bread crumbs divided in half1 small handful any combination of chopped fresh herbs such as parsley dill, basil or cilantro4 green onions white and light portions minced1 tablespoon fresh lemon juice2 teaspoons Old Bay seasoning½ teaspoon Dijon mustard1/8 tsp or two to cayenne or cajun seasoning optionalOlive oil or cooking sprayInstructionsPreheat oven or toaster oven to 400°F/200°C degrees. If using an air fryer, set to 370°F/185°C on "bake" if yours has that specific function. Combine egg, half the breadcrumbs, chopped herbs, green onions, lemon juice, Old Bay seasoning, mustard, ¼ teaspoon coarse salt, cayenne and several grinds of black pepper in a large bowl. Put the remainder of the breadcrumbs into a separate shallow bowl. Discard fish skin. Crumble fish into bowl, sifting to uncover any bones. Mix thoroughly. Coat a cookie sheet with cooking spray or olive oil. Form the fish mixture into small cakes, about 1/3-inch thick. Dip both sides of the fish cakes into breadcrumbs and place on the cookie sheet. In an oven or toaster oven, bake at 400°F/200°C degrees for about five minutes, then broil for about 90 seconds until golden. Turn off broiler, remove sheet from pan and carefully flip cakes. Bake another five minutes and then broil until the top is golden another 90 seconds.If using an air fryer, bake for eight minutes, turning halfway through. Serve warm. PrintAvocado Basil DressingThis is an easy, low-fat dressing that can be used with salmon cakes, as a salad dressing or even as a simple sauce for simply grilled fish, chicken or steak. IngredientsOne quarter of a pitted peeled avocado6 basil leaves1 tablespoon fresh lime juice½ teaspoon minced shallots1 1/2 tablespoons olive oil2 1/2 tablespoons sparkling waterInstructionsCombine the vinaigrette ingredients into a small food processor or blender and mix until smooth. Add salt and cranks of black pepper to taste.

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