Hi guys! I hope you all had a wonderful Valentine’s Day yesterday with people that you love! I spent the day working (duh, it was Wednesday) and then made dinner at home with boyfriend. I tend to prefer making dinner at home, especially on a day like Valentine’s Day, for a few reasons. 1) It’s cheaper 2) It’s not as crowded (because it’s only two of us) and 3) sometimes going out on Vday feels a little cheesy! So, at home dinner we made, and it was wonderful! Speaking of wonderful, let’s talk salmon cakes.

This recipe was not what we made on Vday, but it is special and deserves some love nevertheless! This was my first time making salmon cakes (salmon patties? salmon burgers? not sure what to call them) and I was highly impressed. I always eat canned salmon but boyfriend thinks it’s “gross/weird” even though he eats canned tuna on the reg, but whatever. Anyways, he totally ate and loved these salmon cakes despite being made with canned salmon! Which, in case you don’t already eat it, you should! Most brands do use wild Alaskan salmon, so the quality is good. Also, it is so so so much cheaper than fresh/frozen salmon, and the prep time is literally the 5 seconds it takes to open the can. And you get all the amazing nutrients and benefits of salmon. Speaking of…

why salmon is my fave fishy

So it’s no secret that I love all fish and seafood. But salmon is my numba one! Not only is it freaking delicious and buttery and yum, but it is one of healthier ones too! Let’s learn why:

omega-3’s! These are essential fatty acids, meaning you need to consume them in your diet because your body can’t make them. There are 3 types: EPA and DHA come from seafood and algae; ALA is found in plant foods (e.g. walnuts, flax). EPA and DHA are the preferred source because they are already bioavailable to your body, while ALA has to be converted first to DHA/EPA, but most people don’t do this process very efficiently. Thus, get it from your salmon! (or wild herring. or tuna. or mackerel. or sardines.)
healthy skin: salmon has an antioxidant called astaxanthin which helps promote glowy and supple skin that is protected from sun damage. Astaxanthin is what makes salmon pretty and pink!
cancer fighting
heart health: omega-3 fatty acids are known to reduce risk of stroke, heart attack, and atherosclerosis.
Nutrients: salmon is a good source of protein, B-vitamins, potassium, and selenium.

Now, on to the recipe!

This recipe is super simple. Just mix it all together and form some patties and you’re good to go! Probably the hardest part is flipping them once they are cooking to make sure they don’t fall apart.

Not the most glamorous photo, but hey, this is what went into it! Canned wild Alaskan salmon, dill, avocado oil based mayonnaise (Primal Kitchen what up), eggs, fresh garlic, garlic powder, salt, pepper, paprika, and tapioca flour.

The sauce is crucial. I don’t know about you, but I love sauces. A little too much. This one was sort of a tartar sauce, but not quite. I call it the creamy dill sauce. It’s dairy-free, if you’re into that. Super easy sauce that went perfectly with the salmon cakes!