We eat a lot of salmon being on the coast. We especially love to barbecue it stuffed with dill, garlic, lemon and onions. Or pan fry it like our Miso-Dijon Salmon. Here in the Fraser Valley, salmon is right in our back yard and we can get fresh caught salmon from April to September. We get Chinook, Pinks, Sockeye, Chum and Coho. Our favorites are the Chinook for the silky texture that melts in your mouth or the Sockeye for the deep red color and fantastic flavor.
Mark is the salmon barbecuer in Debbie’e house. When they lived in Golden, BC, Mark used to paraglide a lot and once a year, they would throw a paragliding party where Mark would cook over 75 lbs of salmon for everyone. Debbie would like me to say that even though she did go paragliding with Mark a couple times, she much prefers her feet on the ground.
I actually went paragliding a couple times myself when Mark used to fly. It was an amazing experience to be floating 8 – 10 thousand feet up in the air! It was exhilarating and slightly scary at times and I could be convinced to do it again I think. One flight I did, I took a camera up with me and took pictures for my photography class only to find out when we got to the ground that I put the damn film in wrong and none of my pictures turned out. I was so disappointed.
Debbie was in Costco years ago they had a salmon and sundried tomato dip that they had out to sample which she thought was super tasty. Don’t you love Costco for that?! All the samples they have out around lunch time? When she went home, she had some left over salmon, so she created these cakes with the same flavors as the dip.
She added dill, lemon juice, garlic, green onion and sundried tomatoes to the salmon along with some potatoes and egg to hold everything together. They turned out delicious and now she makes them all the time. She often makes these now with canned salmon for the convenience, but as with most things, they taste the best with fresh left over salmon fillet.
Don’t they just look so beautiful? All those bright colors and fresh flavors come together to make these satisfying little cakes. I just have to say that not only do they taste incredible, but they are also packed full of healthy omega 3 fatty acids, nutrients and protein. A great post-workout lunch or dinner! My favorite part is the nice crust that they get on each side of the patty. That wont surprise anyone that has eaten french fries with me. I only go for the tiny little crunchy ones.
My second favorite thing about these salmon cakes is how easy they come together. Mixed with a green salad, this is truly an easy 15 min meal. Gotta love that!
FOR THE LEMON DILL AIOLI
- ¾ cup mayo
- ¼ cup dill chopped
- 1 garlic clove
- 1 tsp lemon juice
FOR THE SALMON CAKES
- 1 cup mashed potatoes
- 3 cans salmon or 1 cup leftover salmon
- ¾ cup sun dried tomatoes
- 2-3 green onion
- 1 tsp lemon juice
- 2 cloves garlic
- ¼ cup dill
- 1 egg
- salt and pepper to taste
- 1 tbsp oive oil
- Mix all the lemon dill aioli ingredients in a bowl and chill.
- Chop the green onions, dill and sundried tomatoes in tiny pieces and place in a medium sized bowl.
- Put everything else in the bowl and mix.
- Make patties by first separating the mixture into same size balls and then flatten and round the edges.
- Heat a frying pan to medium heat, add olive oil and place patties in pan.
- Cook till nicely brown on one side and flip. Brown the other side.
- Serve with a good dolop of the lemon dill aioli on top.