Crispy Salmon Cakes with Lemon-Caper Mayonnaise

Decided to try my hand at something different the other night while cooking a meal for me and my boyfriend. He gots to have his meat and I gots to have my healthiness. Usually this means salmon. I am not a big seafood person at all, but I absolutely love salmon: in my sushi, broiled, baked, panfried, seared, and now….”caked.”

I found this recipe in one of my Costco cookbooks (yes, that’s right Costco has cookbooks). This one is called Cooking in Style: The Costco Way. 

  • 1 Tablespoon vegetable oil, divided
  • 1/4 C finely chopped onion
  • 1/4 C finely chopped celery
  • 3/4 C crushed saltine crackers (about 20), divided
  • 1 Tablespoon dijon mustard
  • 1/4 teaspoon black pepper
  • 2   7oz. cans of salmon, drained and flaked
  • 1 large egg, lightly beaten

Lemon-Caper Mayonnaise

  • 6 Tablespoons fat-free mayonnaise
  • 2 teaspoons capers
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  1. Prepare lemon-caper mayonnaise: combine all ingredients, cover and chill.
  2. For salmon cakes: heat 1 Tablespoon oil in a medium nonstick skillet over medium heat. Add onion and celery, saute for 4 mins until tender.
  3. In a medium bowl, combine onion mixture, 1/2 cup crackers, mustard, black pepper, salmon, and egg. 
  4. Divide salmon mixture into 4 equal portions, shaping each one into a 1/2-inch thick patty. Coat each patty with 1 Tablespoon crackers. Cover and chill for 20 mins. 
  5. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties and cook for 5 minutes on each side, or until lightly browned. 
  6. Serve the salmon cakes with Lemon-Caper Mayonnaise. Makes 4 servings. 

Served on a bed of rice and sauteed zucchini

If you have never used canned salmon before, believe me it’s not pretty, it looks like they just stuffed a whole salmon in a can and watch out for bones! But if you want to create an inexpensive meal, canned is one way to go. The saltine cracker coating gives it a wonderful crunch.


Soup + Cheddar Biscuits Lunch

I am known to only bake at night, but on this nice lazy Sunday I manage to try some new recipes while the sun is still out!

When I make something, it’s usually brought about by a “recipe of opportunity” as I like to call it. I rarely actually have something in mind I want to make. It’s not “oh I want to make *this* I will go by the specific ingredients” it’s usually more like, “oh I have some  _______ left over, what can I make with this?” and this is where‘s ingredient search flies in to the rescue.

I had some buttermilk left over from my Zombie Cupcake recipe and some celery, broccoli, and potatoes I got from work (Poor social worker….don’t judge me.)

Cheddar Buttermilk Biscuits


adding buttermilk to the dry mix

being the kitchen noob that I am I had no idea what a “biscuit cutter” is…I used a knife- it worked.

This was a easy, quick recipe- with simple ingredients you can find at home, the only thing I needed to buy was the sharp cheddar cheese. I did omit the cayenne pepper because I did not have any on hand.

Fluffy cheddar biscuits!

This was my first try making savory biscuits and they turned out quite tasty, I lost track of how many I was nibbling on while I was making the soup!

I actually find cooking a lot more challenging than baking sweets, but I’ve eased into the cooking realm with soups and chili. Finding a decent recipe for celery was surprisingly hard. What the hell do you do with celery (besides eat it raw with peanut butter?!)

Peanut Butter Vegetable Chicken Soup 

This was a great healthy recipe with loads of every kind of veggie you can think of and no need to add butter or oil! The peanut butter gives it a southeast/Thai-style flavor, slightly sweet and nutty.

Round 2! (Yes that is my laptop sitting on top of the toaster oven.)

veggies galore!

the final product

Soup + Biscuits = delicious light lunch