We read that one of Costco’s most loved and high rated item is surprisingly the canned Wild Alaskan Salmon. I decided to try a pack of them to see what I thought. Honestly it is indeed better than not all but most of the fresh salmon I can get within 15 miles of my house. (with the exception of AJ’s Fine Foods but Fresh Salmon usually runs $29.00 to $39.00 a lb there so I’d never purchase that salmon to make into a cake.). I don’t even try to purchase fresh salmon near me because at least 50% of the time I have to return it because it’s too old to eat and sometimes I have settled for nearly passable. For canned salmon Costco’s is the best I’ve tried. Last time I made a Crispy Baked Potato Cake with this canned Wild Alaskan Salmon….This time I’m doing a fried Salmon Cake made in a similar way to the way Crab Cakes are prepared but with flavors that I think go with Salmon. I made the Salmon Cake mixture and let it sit in my refrigerator over night so everything settled together really well.

Ingredients for two servings

1 6oz. can Wild Pink Salmon – drained

1 L egg – slightly beaten

2 Tablespoons mayonaise

1 teaspoon dijon mustard – (I only use Grey Poupon)

1 teaspoon sriracha – (I like Shark Brand for this)

1 Tablespoon ketchup

10 saltine crackers – I used whole grain – crumbled fine

Canola or vegetable oil – for frying (guessing 3-4 Tablespoons but it seemed like none absorbed…I still had all the oil leftover when I was done.

Directions

In a small bowl Mix everything but the oil and salmon together. Carefully and gently add the salmon and try to keep it chunky and don’t break it up too much. Set it in the refrigerator for at least an hour or up to over night.

Set oven to 300 degrees F.

Before frying make the salmon mixture into two patties.

Put the fry pan on medium high heat with enough oil to cover the pan very well. When the oil is hot carefully add the Salmon Cakes. Fry about three minutes on each side.

When done put cakes on a pan in 300 degree F oven while you whip up an aioli or make your side dish.

I made an Orange Aioli. I didn’t get down on paper exactly what I did but it was something like.

2 heaping teaspoons mayo

1/2 teaspoon dijon

small dash prepared horse radish

small dash bomba (a spicy but delicious Italian Condiment made with Calabrian Peppers)

really small dash ketchup

zest of a small sweet orange

juice of 1/2 a small sweet orange

Serve and Enjoy!

These Salmon Cakes came out very tasty. I have to add the Orange Aioli is a nice addition to these Salmon Cakes.