Monday, September 26, 2011

How Cheez-Its can improve salmon

Salmon cakes with a special ingredient.
I will admit to all of you that Cheez-Its are my downfall. If I ever kept them in the house on a regular basis I am sure my skin would turn orange and I would need a crane to move me off the couch.

So, now I only buy the smallest bags and then quickly proceed to eat the whole thing - in one sitting.

But this morning I showed restraint. I wanted to make cheesy salmon cakes but I didn't want to add any cheese.

And so enters the Cheez-its:

I adapted a recipe I found here.

I used about 3/4 cup of canned salmon (drained and flaked). 

The salmon mixture with a healthy dose of dried parsley.
Most salmon cakes include chopped onion but I don't really like it that much so I left it out.

I coated each patty in bread crumbs before they went into the pan. 

A few minutes in a skillet over medium heat (with 1 Tbsp of olive oil) and they were nice and brown.

Salmon cakes with a dollop of Miso Mayo on top.

I really liked how this recipe turned out. The salmon cakes were still moist in the middle.

Every once in a while I would get crunchy, cheesy burst when I bit into a piece of Cheez-It - Yum!

Salmon Cakes for one

Serves 1


3/4 cup of canned salmon, drained and flaked
1/4 of one beaten egg (about a Tbsp)
2 Tbsp of Cheez-Its chopped into small pieces
3/4 tsp of Worcestershire sauce
2 tsp of dried parsley
1/2 cup of bread crumbs
1 Tbsp of olive oil
cracked black pepper to taste 
1 tsp of nutritional yeast *forgot to add this in the initial post*


Combine the salmon, egg, Cheez-Its, Worcestershire sauce dried parsley, nutritional yeast and cracked black pepper in a bowl. If mixture is too dry add in a bit more of the beaten egg until you can form the mixture into patties.

Form two patties and roll them in the bread crumbs.

Heat a skillet over medium heat and add in the olive oil. When the oil is hot, carefully place in the patties. Let them cook until brown on one side, then carefully flip them over.

When both patties are brown on both sides, take them out of the pan and plate them.



  1. Miso mayo and cheez its must add some awesome flavor to the salmon. I have tried peppered crackers but the thought of a cheesy cracker never crossed my mind. Very tasty and creative-yum!

  2. What a brilliant idea! I think my boyfriend would actually eat fish if I coated it in cheez-its! :)