Bacon Wrapped Salmon Cakes

Bacon Wrapped Salmon Cakes: A Busy Mom's Delight

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time to cook a healthy and delicious meal can feel like an impossible task. That's why I've fallen in love with recipes that are both quick and impressive, and these Bacon Wrapped Salmon Cakes are a perfect example. They're packed with protein and flavor, satisfying even the pickiest eaters, and surprisingly easy to assemble even on the busiest weeknights.

The beauty of this recipe lies in its simplicity. You start with canned or fresh salmon – I often opt for canned for convenience – and mix it with some everyday pantry staples: onion, garlic, a little bit of parmesan cheese if you have it on hand, and your favorite spices. I usually go with a simple blend of salt, pepper, garlic powder, and a touch of dried herbs. Feel free to experiment though! A dash of Dijon mustard adds a nice tangy kick. The salmon mixture is then formed into little patties, wrapped in crispy bacon, and baked to perfection. The result? Juicy salmon cakes with a delightful smoky bacon crust. They're a true crowd-pleaser.

To complete the meal, I usually whip up a simple side dish. Sautéed zucchini and squash with a sprinkle of garlic and herbs make a colorful and healthy addition. A quick blanch of asparagus adds another vibrant pop of green. The whole dish comes together in under an hour, leaving me with more time for the other important things in my life. This recipe has become a weekly staple in our house, and I'm sharing it with you in the hope that it brings a little bit of ease and deliciousness to your week as well. The kids love them, my husband raves about them, and best of all, I can actually manage to make it happen even on my busiest days.

Beyond the Weeknight Meal: These salmon cakes are also incredibly versatile. They're perfect for a quick lunch, a satisfying dinner, or even a delightful appetizer for a casual gathering. Their portability makes them a fantastic option for picnics or potlucks. The flavor profile is rich and satisfying, easily adapting to different tastes and preferences. You can experiment with different spices, add a bit of chilli for a spicier kick, or swap the bacon for pancetta for a richer flavor. The possibilities are endless!

Tips and Tricks for Success: To ensure perfectly cooked salmon cakes, make sure the salmon is cooked through before mixing. If using canned salmon, drain it well to remove excess liquid. Don't overmix the salmon mixture, as this can make the cakes tough. Gently roll the mixture into balls to maintain their shape. For extra crispy bacon, broil the cakes for the last few minutes of cooking time.

This recipe is more than just a meal; it's a testament to the power of simple, wholesome ingredients and efficient cooking methods. It's a reminder that healthy eating doesn't have to be complicated or time-consuming. It's a recipe that celebrates the joys of family, the satisfaction of a delicious meal, and the freedom of a little extra time in my busy day. So, give it a try, and let me know what you think!

Step-by-step

• Preheat oven to 350 degrees
• Cook salmon in skillet (heat canned salmon if using to cook off the juice). You want it to be flaky and have no extra juice.
• Let salmon cool while dicing onion, garlic, bell pepper, etc.
• Mix cooled salmon with onion, bell pepper, garlic, parmesan, egg, mustard and spices to make a thick mixture.
• Cut bacon slices in half. Lay bacon slices on buttered cookie sheet with rim.
• Use your hand to scoop about ½ cup of salmon mixture and roll into a ball.
• Wrap the bacon around the salmon and pin with toothpick (not necessary, but makes eating easier).
• Place on cookie sheet and repeat until all salmon mixture is used up.
• Place into oven and cook about 15-20 minutes until cooked through and until bacon is crispy.
• While those are cooking, sauté peeled and sliced squash/zucchini and onion into skillet with butter and spices and cook until soft.
• Boil asparagus for 2-3 minutes, remove from water and sauté with butter and spices (garlic and salt) in same skillet (get squash mix out first) for 1 minute or so.