Veggie-Loaded Alaska Salmon Cakes are crispy, delicious, and packed with Omega-3’s. They’re also incredibly easy to make thanks to convenient, quality canned Alaska salmon.
This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Seafood cakes always remind me of my mom. Crab cakes, especially. She loves crab cakes and will always order them if they’re on the menu.
This one time in San Francisco, we went to this fancy and well-known seafood restaurant by the wharf. She ordered crab cakes—and, unfortunately, they were horrible. They were almost $40, had barely any crab, and were super-dry. And she was not happy.
My mom and I are the same exact way when it comes to a bad meal. We never, ever take it out on the waiter (don’t do that!) and we also never send our food back. We just get sad.
As much as I remember all of the amazing meals in my life so clearly, I also just as clearly remember the really bad meals. And those crab cakes were bad, y’all.
So even though these are Alaska salmon cakes and not crab cakes, I was still hesitant to serve these to my mom. She’s a tough critic when it comes to the subject. But, thankfully, she loved them!
To make these Alaska salmon cakes ultra-convenient, I use canned salmon for the recipe. But the key is to use the best quality canned salmon you can find.
This is why I always try to use Alaska seafood, whether it’s fresh salmon, canned salmon, pollock, halibut, or cod. Sustainable seafood is also very important to me.
One way to make sure you’re getting sustainable seafood? #AskForAlaska. Alaska is the only state with sustainability written into its state constitution—sustainable seafood has been Alaska’s law since statehood in 1959. When you buy seafood from Alaska, you know that it’s always sustainable and it’s always wild. Alaska seafood is harvested seasonally by proud fishermen (and fisherwomen!), many of which who are part of a generations-old family business….