Fish Market: Fresh Salmon Cakes!

Posted on 3 May 2008 under Fish, Michigan Cuisine, Shopping


Click on any of these three photos for a larger version.

Oh yeah, these were tasty!

While shopping with my son this morning we almost drove past The Fish Market on Telegraph just south of the state line … again. I say “again” because I drive by the darn place all the time without stopping in. And “almost” because this time, I didn’t get that far.

And really, I should be stopping in more. Our friends Steve and Denise own the place, and Steve was in there today. The Fish Market has by far the best, the freshest seafood and seafood creations in all of SE Michigan and NW Ohio combined. And since Steve and Denise live right here in Luna Pier, we should certainly support their business much more than we do.

I decided to browse for something for lunch for Aaron and I. There were all kinds of crab cakes, lobster-stuffed salmon pinwheels, oysters on the half shell, Alaskan king crab (yeah, that Deadliest Catch stuff from the Bering Sea) … Lots of good choices in Steve’s shop today.

What caught my eye were these salmon cakes. At 99 cents each for about a 1/4 lb patty, getting ten of them was easy. They just needed to be sautéed in a pan with a little olive oil and with a bit of rice, they’d be a good lunch for Aaron and I.

And man, were they ever good! They have a rich salmon flavor that only comes out when they’re sautéed like this for a bit until the surface is a golden-brown. They hold together amazingly well, and are perfect by themselves … no bun, definitely no tarter sauce … not even a touch of lemon. These are just damn good.

There’s six more in the freezer. I know what I’m having for lunch this week.

I know I posted this recipe recently, but because of these nice salmon cakes I just have to post it again. Enjoy!

Barb’s Salmon Patties
Makes 4 salmon patties

Ingredients
1 lb fresh salmon, baked or grilled, cooled
2 eggs, beaten
1/2 cup low-salt saltine crackers, crushed
1/3 cup green onions, thinly-sliced
1 tablespoon lemon juice
1/4 teaspoon Kosher salt
1/4 teaspoon fresh-ground pepper
olive oil (for cooking)

Flake the salmon. With the exception of the olive oil, combine all ingredients in a large mixing bowl, mixing well. Divide into four portions and make patties 3/4″ thick.

Heat a non-stick pan over medium-high heat. Add a couple tablespoons olive oil and allow to get hot without the oil smoking. Add the patties; cook for three minutes on each side. Serve as desired.

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