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Salmon meatballs are good on pasta, salad, or on their own. Cover them in marinara sauce, sweet and sour, teriyaki, or barbecue. This versatile meal is ready for any flavor pallet.

Ingredients

  • 1 lb of Wild Alaskan Salmon burger
  • 1/2 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 2 tablespoons dried chives
  • 1 tablespoon Old Bay
  • Pinch of black pepper
  • 1 tablespoon Apple Cider Vinegar
  • olive oil or butter
  • favorite BBQ sauce
  1. In a large mixing bowl add the defrosted Wild Alaskan Salmon burger, paprika, garlic powder, dried chives, Old Bay, salt, pepper, and Apple Cider Vinegar.
  2. Mix with your hands and chill in the fridge for 15-20 minutes.
  3. Once chilled, use a melon baller or your hands to roll out balls from the mixture. Place on a sheet man until the entire mixture is all rolled out. Make sure the meatballs are all similar sizes.
  4. Preheat your cast iron and add butter or olive oil so it coats the bottom of the pan.
  5. Place the meatballs into the pan and sear on both sides for about 2-3 minutes per side.
  6. No not crowd the pan, it will loose heat and it will be difficult to get a nice char on the meatballs.
  7. Once all the meatballs are cooked, drain the fat from the cast iron and return the meatballs to the cast iron.
  8. With no heat or very low heat toss the meatballs in your favorite BBQ sauce and serve as a sandwich, on a salad, or on its own.
  9. This recipe is great for many flavors and the seasoning mix can be changed to line up with marinara sauce, teriyaki, or whatever flavor is your favorite.

 

Do you believe at love at first bite?  We think you will with these Salmon cakes.  If you know someone who has an aversion to seafood they may very well make an exception here.

Italian Salmon Cakes | Alaska Home Pack

 

The combination of garlic, basil, Parmesan, and sun-dried tomatoes make this a fantastic party in your mouth.

Italian Salmon Cakes | Alaska Home Pack

 

Here is what you need to get started.

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

Italian Salmon Cakes | Alaska Home Pack

 

Add all the ingredients in the bowl except for the salmon burger.

Italian Salmon Cakes | Alaska Home Pack

 

Mix those ingredients well.  We do this so the salmon stays somewhat chunky instead of puree-like, so that you don’t loose the salmon texture.

Italian Salmon Cakes | Alaska Home Pack

 

Before mixing in the salmon burger make sure excess water is drain off or else they become too soft and gloopy.

Italian Salmon Cakes | Alaska Home Pack

 

Find the baking sheet either grease or line and grease.  We found this new tin foil where no grease is necessary. How about we give Reynolds Wrap a big high five on that?  <slap>

Italian Salmon Cakes | Alaska Home Pack

 

Form the mix into cakes.  These are on a 1/4 sheet pan which is half of what you would normally have in the kitchen.

Italian Salmon Cakes | Alaska Home Pack

 

You will want to place the pan on the top rack of the oven that is set on “broil”.  These larger patties will take about 5 minutes (depending on the oven).  So check at minute 3 or 4 just to be sure.  You want the edges to have a good brown color.

Italian Salmon Cakes | Alaska Home Pack Italian Salmon Cakes | Alaska Home Pack

 

There you have it.  it is that simple and everyone will love it.

Italian Salmon Cakes | Alaska Home Pack

 

Yes, this is love at first bite for sure.

Italian Salmon Cakes | Alaska Home Pack

 

Italian Salmon Cakes | Alaska Home Pack

 

Italian Salmon Cakes | Alaska Home Pack

 

 

Recipe Card:

Italian Salmon Cakes


Makes 6-8 (3 oz) cakes

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

 

Mix together all the ingredients well, except for the salmon.  This will help avoid over-mixing the salmon burger.  Blend in the salmon burger (be sure to drain off excess water) until just combined.  Form into cakes or balls.  Makes at least 6 cakes.  Bake under broil setting on the top rack in the oven for about 4-5 minutes, pan fry over the stove, or grill over BBQ.

 

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