top of page

I Married Salmon And Black Beans, It Has Been A Lasting Relationship!

Salmon and black beans, married in a yummy cake, who knew? Black beans are a favorite bean of mine, but to be honest all beans are my favorites...Salmon is a favorite fish of mine, but to be honest, not all fish are my favorites... what I do like for fish I eat on a regular basis. I have made this recipe with white cannellini beans also, and in a pinch chic peas, but my favorite for this recipe is black beans..

The recipe can be doubled very simply...

I have eaten these cakes with horseradish sauce, shrimp cocktail sauce, tarter sauce, and lemon..plain as is on a plate with a side of veggies, or in a bun with cheese, lettuce, tomato, pickles, or whatever strikes my fancy that day....also pairs well with mac and cheese...


7 and 1/2 oz. can of good quality salmon, drain well, skin removed Tip: the bones are great to eat, they are soft and a great source of calcium...(can also use fresh cooked salmon, amount of choice)

1/2 cup black beans, if canned well drained and rinsed, mashed with a fork leaving in some small chunks

1/3 cup of oatmeal

1 large egg, beaten

Seasonings of choice to taste, I use cumin, garlic powder, black pepper, dried thyme, onion powder, and or sometimes just a seafood seasoning..

In the summer I like to use chopped fresh Italian parsley leaves, in the winter I use chopped celery leaves, a good 1/4 of a cup

If possible let sit in fridge for 30 minutes or so....then form into patties, the size you prefer, I get 3 nice sized ones with this amount of ingredients...

Then either fry 7-8 minutes on each side in your preferred oil/spray, till golden on each side and cooked through and or bake in oven at 375 about 10 minutes on each side, or till browned and cooked through...Note: I lightly spray each side of cake if baking in oven...of course, cast iron is my go to pan of choice in oven or on stove top!

Featured Posts
Recent Posts
bottom of page