Salmon Cakes / Salmon Patties

This is one of the recipes I turn to when we've forgotten to thaw something for dinner. They're quick and easy to make, delicious, make a tasty main dish or appetizer and can be served with a variety of sauces to add variety.
I make sure there's always a few cans of salmon in the house, by buying several when they go on sale.

1 Can (aprox 15oz.) Salmon
1 Cup Italian Bread Crumbs
1 egg
3 or 4 heaping tablespoons of Italian (flat leaf) Parsley (use 1/2 that if using dried herbs)
1 Jalapeno Pepper - minced
1 Med Shallot - roughly minced
1 Tbsp Horseradish
1 Tbsp Mustard


Drain the salmon, and place in a bowl - some people remove the bones (if any) They are completely edible - I like to remove them and eat them my self. Flake (break up into small pieces) the salmon, add the remaining ingredients. Fold the ingredients together - mix them together thoroughly but don't stir so completely it's unrecognizable mush - you want to preserve  some of the chunks etc.
Generously coat the bottom of a large skillet with cooking oil and bring to temperature over a medium heat. I wet my finger slightly in the sink and flick it into the oil to see if it crackles - use CAUTION!
Take a heaping tablespoon of mix into your hands and  form a patty - go around the outer edge with your finger pressing the edge inward to try and make the patty as uniformly thick as possible - thin edges will cook quicker than the remainder of the patty and could burn before the patty is thoroughly cooked.
Place the patties in the pan in an orderly manner so that as they brown, you can determine what order they are browning in. Flip them over and brown on the other side. A small offset spatula is VERY handy for turning the patties. Remove to a folded paper towel to drain the oil.

Makes 8 to 12 - 3" patties makes great finger food and reheats well.

Serve with a variety of sauces - Tartar Sauce, Soy Sauce, Teriyaki Sauce, Cocktail Sauce, Ranch Dressing, and flavored mustards etc.

For Taste Sake
Top them with my Hot Crab Dip or Hot Crab & Shrimp Dip
Green onion can be substituted for Shallot
If you don't like the heat of a Jalapeno pepper - cut it open and remove the seeds & veins - then you'll still have the flavor but not the heat - slice into small strips then mince the strips int 1/8 - 1/16" cubes
Experiment with different mustards - rustic seed mustard is my favorite, but an Orange or Lemon mustard is a great addition.