Fresh Salmon Cakes                           
Source: Firefighter Cooking with Keith Young!


Makes approximately 16 (4 ounce) cakes
Preparation Time: 20 minutes
Cooking Time: 30 Minutes

3 pounds skinless salmon fillets, diced into ¼ inch cubes
2 cups crumbled Ritz crackers
½ cup heavy cream
½ red onion, diced
2 cloves garlic, minced
3 tablespoons chopped fresh dill (or parsley or cilantro)
3 tablespoons Dijon mustard
3 eggs
1 teaspoon kosher salt
1 cup flour
½ to ¾ cup olive
2 lemons, each cut into 6 wedges, for garnish

1. Preheat the oven to 350 degrees
2. Place everything except the flour, oil and lemons in a large mixing bowl and fold together with a spoon or spatula. Gently form the mixture into ¼ pound “burgers.” The mixture will be very loose, and that’s the way it should be; you just have to handle it carefully on a dish and flour both sides of the patties. Next, put about 2 tablespoons olive oil in a large cast-iron skillet over medium. The oil is hot enough when you add a smidgen of flour and it sizzles on contact. Now add a few salmon cakes to the skillet, cooking them until they’re golden brown, about 2 to 3 minutes per side. Continue adding oil as needed and cooking the cakes in batches, setting them aside on a sheet pan as they’re done. When you have completed frying the cakes, place the sheet pan in the preheated oven for 5 to 7 minutes until they are warm all the way through. Garnish with the lemon wedges. These can be served on a bun, on a bed of lettuce, or simply on a plate with your favorite side dish.