Easy Salmon Cakes

Salmon cakes, because it really doesn’t get much easier than that on a weeknight.

It is serious pantry cooking.

Like crab cakes, with a little more binder

For the salmon cakes I make them just like crab cakes, but I add a little bit more of a binder. On this day I used flour — just a touch.

I pull them together into little cakes and then I brown them in some avocado oil, or really whatever flavorless oil you have.

What goes beside them

I sauteed some squash and zucchini with the last of my meal prepped onions.

And that rice — I warmed it and I added some cheese, butter and a little hot sauce to mine. And look, when you do that, that rice tastes like an entirely different dish.

I remember my girlfriend Pebbles showing me how to do this when we were around sixteen years old. Thanks, Pebbles.

I’m not sure which bite of dinner I enjoyed the most on this day. The salmon cakes were crispy and savory, the squash was the perfect texture, seasoned to perfection, and that rice — oh my goodness. Yum.