I’m Jeff, a longtime listener to LTH, a professional chef, and a fisherman.
I have the exciting opportunity, as offered by Pete, to see if we can’t help you get that fish out of the
freezer (or fridge) and onto the plate. There’s so much more out there other than tacos, and sushi,
which are both awesome, and I hope to bring you some enticing and delicious options.
I’ll be posting up some recipes that everyone can fix – recipes are simply guidelines. They are not to be
rigidly followed, well at least these aren’t. Add or subtract items to your preference or dietary
restrictions or seasonal availability of items.
This first recipe is using salmon, any salmon. Pete just came back with a bunch so maybe this will help
him go from the freezer to the plate with his Sockeye.
Salmon Cakes/Patties/Burgers – call them what you will, they are rather flexible as to how you finish the
dish. This recipe will show you both the salmon patty and the burger.
And before you ask; I use canned salmon in addition to the fresh – its party for texture and it also helps
the patty hold together without having to squeeze the life out it. That’s why.

SALMON PATTIES with Slaw and Dill Aioli (Mayo)
Serves 4

1 lb. boneless skinless salmon filet coarse dice – save that skin we can use it later!
1 ea 5 oz can sockeye salmon, drained
1 ea shallot fine dice (or ½ red onion – see, very flexible)
½ sweet red pepper fine diced (ok to use jarred roasted red peppers)
2 ea cloves garlic diced
1 egg
¾ cup bread crumbs
½ cup mayo
1 Tablespoon Dijon
¼ cup capers
½ teaspoon dried dill – if you have fresh use a whole lot of it!!
1 Tablespoon horseradish
1 lemon juiced

Salt and Pepper – I like to use kosher salt and fresh ground pepper
Mix and refrigerate for at least 1 hour up to 6 hours
Form into patties – about 6 oz – this will yield about 6 or 7 patties
Refrigerate until ready to sauté

SLAW
For this you can cut cabbage, shred carrot, dice onion and red pepper or buy a bag of cut slaw.

Dressing – if you buy ready-cut slaw it’s fine to use that dressing, I like to add a touch of apple cider
vinegar to it as it’s usually very sweet, I like a little more bite. If not:
1 cup mayo
¼ cup rice wine vinegar (seasoned)
¼ cup red wine vinegar
2 Tablespoons mustard
1 teaspoon sesame oil
1 Tablespoon sugar
½ teaspoon ginger powder
½ teaspoon Tajin seasoning
Ground black pepper
Mix mix mix
Toss with Slaw veg, cover and refrigerate until ready to use

CAPER DILL AIOLI (MAYO)
2 methods:
#1 – grab your fav mayo or miracle whip add to it fine diced dill pickle, caper, onion, dill weed (fresh or
dried) and a touch of red wine vinegar – mix all together
Or
#2 – grab your hand blender and a cup or mason jar
Add to it 1 garlic clove, juice of 1 lemon, 2 Tablespoon red wine vinegar, 2 Tablespoons Dijon, 2
Tablespoons water – hit with the blender

Add 1 raw egg, salt and pepper – blend again together

Slowly drizzle in EVO or Avo oil – it will get thicker. Place in fridge overnight and it will set up
nicely.

Ok, grab the salmon patties, heat up your skillet or the BBQ Grill, med-high heat, add EVO to pan.
Set them in the HOT pan and DO NOT TOUCH for 3 minutes – then you can see that they’re not sticking
and check the color. If you like the color – golden brown is preferred to black – go ahead and flip them
over for a few more minutes. Remove from heat and plate on top of slaw, dollop with the Aioli and dig
in. Or place on a toasted bun with your aioli, the slaw, sliced tomato and onion and dig in.

**SALMON SKIN!! Lets go crispy!! A touch of EVO on both sides and a little salt – onto some foil and into
the toaster oven. Cook it don’t burn it. It’s a great garnish or a snack (or in a crispy salmon skin hand roll
– to be covered at a later date)