Wild Alaskan Salmon Cakes

yield 12 -14 salmon cakes, depending on size

2 lb wild Alaskan salmon (sockeye “red” salmon or coho “silver” salmon, cooked)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
juice from ½ lemon
1 large russet potato, peeled, chopped
1 bell pepper, minced (red, orange or yellow for best color)
3 green onions, minced (green and white parts)
3-4 slices thick-cut bacon, cooked, chopped
2 eggs (ideally from pasture-raised hens)
coconut oil for cooking

Instructions

In a small pot of salted, boiling water, cook potato until easily pierced with a fork. Drain water. Mash until smooth. Let cool.
Once potatoes are cooled, place all ingredients in a large bowl. (Double check that any bones have been removed from salmon.)
With very clean hands, thoroughly combine all ingredients. Form into patties and set aside (place in refrigerator unless cooking right away).
Heat 2-3 Tbsp coconut oil in a cast iron skillet over medium-high heat.
Fry the cakes for 1-2 minutes per side until golden brown. You may need to add additional coconut oil with each batch.
Serve with coleslaw, salad, or vegetables, and homemade tartar sauce.

Recipe Notes

NOTE: Even if you don’t have the luxury of living in Alaska or have access to quality fresh or frozen salmon, you can easily substitute canned wild Alaskan salmon - or any other type of fish - in this recipe. Halibut and cod work extremely well in this recipe.

ANOTHER NOTE: This is a great way to use up leftover salmon or other fish.