Discover a new favourite with these easy salmon cakes! Spiced with coriander and served with fresh lemon aioli, this salmon cake recipe is a must-try.
Salmon is an excellent source of vitamin D and heart-healthy omega-3 fatty acids. Opt for wild Alaskan or closed-containment farmed salmon, which are the most sustainable choices.
Serve this quick and easy salmon with Egg Sauce, green salad and mashed potatoes.
Chef Gail McCully of Port Alberni, B.C., created this dish, which was the winner of the 2009 Master Garlic Chef cook-off. Port Alberni, the salmon capital of the world, has since adopted this delicious prosciutto-wrapped salmon as the official recipe of the Alberni Valley. Opt for wild-caught salmon if possible for our adaptation of the recipe.
Canned salmon is handy for burgers, but leftover cooked salmon is good, too. The recipe needs 2 cups (500 mL).
A side of salmon varies in size depending on its origins and species. Farmed Atlantic salmon is usually 3 to 3-1/2 lb (1.5 to 1.75 kg), and Pacific salmon varies at fishmongers from 1-1/2 to 3 lb (750 g to 1.5 kg) depending on species. Sockeye is small, while King and Chinook are large.
Canned and smoked salmon combine to make a flavourful spread for topping grilled whole grain baguette slices or flatbread.
