Pellet Smoker Cooking: Salmon Cakes, Potatoes and Lime Corn

May 17 2016

Another cook I moved inside because of rain. Turned out I probably would have been ok but I am a little lazier in my old age. I like to get the cook over and the grill cooled down and covered when I am done.

Nothing great here but some may like the salmon cake recipe or something to work with. My wife gets the canned Atlantic salmon at Sam’s Club. I like to use two 7 oz. cans but only had one so did with it. One can was just enough for 2 cakes. Two cans will give you 3 nice cakes. Following was my recipe.

1 7oz. can of good salmon

1 egg

2 Tbs. small dice sweet red pepper

2 Tbs. snipped fresh chives

1 teaspoon Old Bay seasoning

1 teaspoon Worcestershire sauce

¼ cup Panko bread crumbs, or cracker crumbs

2 Tbs. chive butter for topping

Use 2 cans of salmon and double the recipe for 3 larger salmon cakes.

I made up the salmon cakes a couple hours before cooking, covered and in the fridge to help set up.

I melted 2 Tbs. of butter and added some snipped fresh chives for on top of the cakes.

My sides were some fried canned new potatoes and some Birds Eye frozen fiesta lime corn. I started by nuking the corn some and then into a saucepan with 2 Tbs. of butter and some garlic herb salt to heat up. I then heated my CS skillet with a little olive oil and butter to fry the potatoes.

After the potatoes had been on about 10 minutes I heated my CI skillet with some olive oil and butter to fry the salmon cakes. I fried the salmon cakes about 5 minutes per side and added the chive butter to melt some before serving.

A pretty tasty supper and the wife said the salmon cakes were good.

Ingredients