Sock It To Ya: Sockeye Salmon Patties with Green Goddess Aioli

I often like to joke that salt cod runs through my veins, but the reality is that I actually don’t make fish at home all that often.

Not because I dislike it (quite the opposite, in fact), but rather because I always seem to forget to swing by the fish counter when I'm doing my grocery shopping.

These tasty little fresh salmon cakes have me changing my tune, though. They're made with fresh sockeye salmon, one of my favourite options for fresh, sustainable fish.

Unlike Atlantic salmon, which is usually farmed and available pretty much year-round, fresh sockeye is caught wild and is available for a limited time only - usually between May and mid-September - and is very much worth the hassle of hunting it down.

Hunting Down the Elusive Sockeye

That limited window of opportunity is the reason I found myself braving storm clouds and Pride Week crowds, and biked out to the only grocery store open downtown on Canada Day to pick up some fresh sockeye salmon.

Thankfully, I managed to arrive just in time to score the last two sockeye fillets left at the fish counter. (I may or may not have elbowed a couple of people out of my way in my rush to make them mine. All’s fair in love and war and fish shopping.)

Thankfully, it’s actually pretty easy to pick up fresh sockeye if you don't do it on a major holiday. I just like to live on the edge, I guess.

Choosing the Right Salmon: Atlantic vs. Sockeye

I love Atlantic salmon and that rich buttery thing it has going on, but its delicate texture and milder flavour works best in recipes that use whole cuts of fish, like grilled or broiled salmon filets.

Sockeye, on the other hand, has a leaner, meatier texture and more pronounced flavour that makes it perfect for recipes like salmon burgers or fish kebabs. Not to mention that its intense coral-pink colour looks amazing, no matter how you choose to prepare it.

After going to such lengths to get some sockeye, I wanted to make something that would let their delicious flavour and beautiful colour shine, which is exactly what these simple fresh salmon patties are designed to do.

How to Make Sockeye Salmon Patties

To transform my previous sockeye filets into a tasty lunch, I started by going old school, and chopped the fillets by hand to keep some of that lovely meaty texture.

And to let the flavour shine, I used minimal seasoning. Just a little salt and pepper, plus fresh lime for a pop of citrus flavour.

The only other adornment is the lovely pale green dollops of aioli flavoured with the trifecta of fresh tarragon, parsley and chives that is better known as Green Goddess.

I chose to shape the mixture into smaller two-bite patties, so that I could serve them on a bed of tender lettuce for a simple, fresh hot-weather lunch. However, they’re pretty dang amazing made into full-sized patties and nestled into challah buns for a gourmet salmon burger.

One thing’s for sure, though… one bite and you’ll be (wait for it…) hooked. Ba-dum-ching.

Tip your waitress. I'll be here all week. And try the salmon!

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