My husband comes from the beach, and visits to his family mean days spent on a boat. Windblown hair, sea salt on our skin, and fresh crabs for dinner. We get them for free by the bucket full, sometimes from his family’s boat and sometimes from a generous neighbor.
With fresh crabs and drawn butter at our disposal it just never seems worth it to make crab cakes. We either spend way too much for crab meat from the store or we spend way too much time trying to pick it ourselves fresh– time that should be spent eating our bounty, not storing it away for cakes.
But salmon? Now that’s another story. The other day I tried, for the first time ever, my hand at salmon cakes. We can get fresh wild-caught salmon for a much more reasonable price and it’s a cinch to whip up a batch of these cakes. Even easier if you use leftover salmon from dinner– er, if such a thing even exists.
The miraculous things about these cakes is that it even got my eleven year old to eat salmon for literally the first time in her life.
The key is in the fresh herbs. The thyme, chives and lemon juice are just so light and refreshing and blend so well with the salmon. It melts in your mouth. And when you pair it with a little zesty kick like the red pepper? Dr-oooool.
By the way, these do come out a little crumbly. The secret is to let them refrigerate before cooking. Even if you lose a few to crumbles it’s no big deal– those are just the pieces that you get to eat.