Wild-Caught Salmon Cakes

Unlike its fresh counterpart, wild-caught canned salmon is an inexpensive and widely accessible product and has become a workhorse of my pantry. It’s a versatile, mercury-low substitute for tinned tuna when used in fish salad or an affordable alternative to lump crab if your craving a crisp cake.

• 2 cans wild-caught pink salmon (boneless, skinless, no salt added, drained)

• 1 green onion (split down center, finely sliced)

• 1 red chili pepper (seeds removed, finely sliced)

• 2 tbs capers (brine drained, roughly chopped)

• 1 bunch tarragon (finely chopped)

• ¼ cup panko bread crumbs

• juice and zest of 1 lemon

• ½ teaspoon kosher salt + more to taste

• black pepper to taste

• ¼ cup neutral oil (avocado or similar)

In a medium bowl, add the salmon and mash with a fork until processed into fine flakes. Add all other ingredients (except the egg and oil) and stir to combine. Taste for seasoning and add more salt if desired. Add the egg and combine until the mixture is tacky and holds together.

Place a large skillet over medium/high heat. Add oil and coat pan until it’s hot and shimmering, but not smoky. Using a 2oz ice cream scoop, place balls of batter into hot oil, leaving at least 2 inches of space between them. Flatten balls with the back of a spatula into ½-thick cakes. Fry until golden brown and flip, repeating the process until all of the cakes are cooked on both sides.

Cool on paper towels to absorb excess grease. Season with more kosher salt and enjoy with a simple tartar sauce or as part of eggs benedict (as pictured here).

Serves 2-4

Keeps in fridge for up to one week.