Savory Salmon Cakes with Collard Green Slaw {Mother’s Day Brunch Idea}

This Mother’s Day, make her day extra special by serving our Savory Salmon Cakes with Collard Green Slaw.

It’s a great recipe for a Mother’s Day Brunch, and this one will be a delicious addition to your recipe arsenal.

Plus, I’m showing you how to make forever flowers using a colorful assortment of American Greetings tissue paper.

Want the deets? Well, keep reading below! 

Savory Salmon Cakes with Collard Green Slaw {Mother’s Day Brunch Idea}

Our Savory Salmon Cakes with Collard Green Slaw is what happens when typical burgers fail to satisfy!

Not that I don’t make incredible burgers (I do!), but at times it’s just fun to shake our home menu up and add a bit of variety.

Our salmon cakes are savory because they’re made with zesty crackers, spices, garlic, red onions, and fresh parsley.

And if that sounds good to you (it does sound good to us, too!), then you may enjoy our collard green slaw.

This take on the traditional slaw is simple, flavorful, and so easy to make!

  We think our Collard Green Slaw tastes really good, but then again, we’re kinda partial. 

But let’s hold up a minute and let me explain why this recipe? And why now? Well, here’s something you may not know about my lovely wife.

She likes (LOVES) to be pampered by me with scrumptious food. And as a foodie, I don’t mind obliging the Mrs., especially with Mother’s Day just around the corner.

Now, I cook for this woman all the time, and I kinda know when she’s dropping hints, like, “Hey babe, I haven’t had salmon in a while…” You know, those oh-so-subtle hints that are hard to pick up on if you aren’t paying close attention.

One of her favorite things to eat is Salmon. As I mentioned, she’s used to being spoiled by me, so I knew I had to come up with something different.

Enter the savory salmon cakes and collard green slaw. But I couldn’t just stop there. You can’t have a Mother’s Day brunch without the perfect card. 

One of her favorite things to eat is Salmon. As I mentioned, she’s used to being spoiled by me, so I knew I had to come up with something different.

Enter the savory salmon cakes and collard green slaw. But I couldn’t just stop there. You can’t have a Mother’s Day brunch without the perfect card. 

After coming home, I headed into the kitchen to do what I do best!

Make my beautiful wife a Mother’s Day brunch! Here’s how it went down:

Look at all of those bright and delicious colors!

It looks like everything is coming together just fine!

This is such a fun and easy recipe!

Frying ’em up!

So, if you’re looking for something yummy to show a special mother in your life some much-needed love, try easy-to-prepare salmon cakes.

Check out my tutorial below for our Forever Flowers with American Greetings tissue paper:

1. Lay 6-8 stacked layers of tissue paper on a flat surface. 
   
2. Using a four-inch diameter circle, trace out a circle on the top layer. Using a pair of sharp scissors, cut out a circle.
3. Take a pencil or pen and draw two dots side-by-side in the center of the circle.
4. Take the tip of an itsy bitsy Philip head screwdriver, and pierce holes through the dots, going through all of the layers of tissue paper. 
5. Cut a 6-inch length of wire and bend it into a long U-shape, thread the ends through the two holes in the center and pull them through snugly and give it a twist or two to secure it.
6. Crumble up the layers of the tissue paper one layer at a time for the best results, then gently unfurl the crumbled tissue paper. It will look like the petals of a flower.
7. Repeat the process with different colors of tissue paper until you have enough for a bouquet of Forever Flowers, and the good thing is they don’t need watering.

Savory Salmon Cakes with Collard Green Slaw

Ingredients:

*cook salmon filet at 350ºF for twenty-five minutes, seasoned with 1/2 tsp lemon pepper, 1 tsp Old Bay, McCormick Smoked sea salt, McCormick freshly cracked black peppercorns, 1 tbsp extra virgin olive oil.

• 2 1/2 cups flaked salmon
• 2 room temperature eggs
• 2 heaping tbsp Hellmann’s mayonnaise with olive oil or plain
• 2 cloves of garlic through a garlic press
• 1 cup crackers pulsed in a food processor
• 1/3 cup chopped parsley
• 1 medium red or Spanish onion, small diced
• 1 medium sweet red pepper, small diced
• 1 tbsp Worcestershire sauce
• 2-3 dashed El Yucateco hot sauce
• 1/2 tsp McCormich freshly cracked black peppercorns
• Pinch McCormick Smoked Sea Salt

Directions:

1. Into a large bowl, combine flake salmon, crackers, onions, garlic, red peppers, olive oil, El Yucateco hot sauce, Worcestershire sauce, sea salt, and black peppercorns.
2. Using a large wooden spoon, combine all of the ingredients together until they are incorporated.
3. Use 3-4 tbsps of the mixture and form into a ball. Press the balls flat using the palm of your hand until they are nice and even and just shy of a half-inch in thickness. Use your fingers to mold the salmon cakes into a circle.
4. Place a high-walled skillet over med-high heat and add 2-3 Tbsps of your favorite frying oil. I used olive oil.
5. When the oil is hot, arrange the salmon cakes gently into the hot oil and cook for 3-4 minutes per side until golden brown.
6. Transfer finished salmon cakes onto a platter lined with paper towels to absorb excess oil.
7. Serve with our Collard Green Slaw (recipe coming soon).
8. Serve.

My savory salmon cakes were a huge hit with the wife.

She was also surprised that I could put a craft together.

She put her Flower Flowers into a Bloom Where You’re Planted vase she made with her Cricut!

I’m glad I was able to make her day.

 This small gesture allowed me to rack up a lot of brownie points, which I’ll cash in on a rainy day! 

Savory Salmon Cakes with Collard Green Slaw

5 from 1 vote

Print Pin Rate

Cuisine: American

Servings: 4 -5 servings

Author: D. Durand Worthey

Cook ModePrevent your screen from going to sleep

Ingredients

 

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• *cook salmon filet at 350 for twenty-five minutes seasoned with 1/2 tsp lemon pepper, 1 tsp Old Bay, McCormick Smoked sea salt, McCormick freshly cracked black peppercorns, 1 tbsp extra virgin olive oil.
• 2 1/2 cups flaked salmon
• 2 room-temperature eggs
• 2 heaping tbsp Hellmann's mayonnaise with olive oil or plain
• 2 cloves of garlic through a garlic press
• 1 cup crackers pulsed in a food processor
• 1/3 cup chopped parsley
• 1 medium red or Spanish onion, small diced
• 1 medium sweet red pepper, small diced
• 1 tbsp Worcestershire sauce
• 2-3 dashed El Yucateco hot sauce
• 1/2 tsp McCormick freshly cracked black peppercorns
• Pinch McCormick Smoked Sea Salt

Instructions

• Into a large bowl, combine flake salmon, crackers, onions, garlic, red peppers, olive oil, El Yucateco hot sauce, Worcestershire sauce, sea salt, and black peppercorns.
• Using a large wooden spoon, combine all of the ingredients until they are incorporated.
• Use 3-4 tbsps of the mixture and form into a ball. Press the balls flat using the palm of your hand until they are nice and even and just shy of half-inch in thickness. Use your fingers to mold the salmon cakes into a circle.
• Place a high-walled skillet over med-high heat and add 2-3 Tbsps of your favorite frying oil, I used olive oil.
• When the oil is hot, arrange the salmon cakes gently into the hot oil and cook for 3-4 minutes per side until golden brown.
• Transfer finished salmon cakes onto a platter lined with paper towels to absorb excess oil.
• Serve with our Collard Green Slaw.
• Serve.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

How will you celebrate this Mother’s Day? Drop me a line and let me know.

And if you try our savory salmon cakes, come back and let me know what you think!

Regardless of how you spend Mother’s Day, celebrate YOU! Moms have the awesome responsible for helping shape the children of today and future generations!

Happy Mother’s Day! 

Collard Green Slaw

Ingredients:

• 3 1/2 cups collard greens, washed, spun dry, spine removed, and cut into thin 2″ – 2 1/2″ ribbons
• 1 small Spanish onion, 1″ thin slices
• 1 medium carrot, washed, skin removed, shaved, and cut into thin 1/2″ ribbons
• 3 tbsps mayonnaise
• 1/2 tbsp ground dry mustard
• 1/2 tbsp brown sugar
• 1/4 tsp celery seed
• 1/8 tsp paprika

Directions:

1. Into a large bowl, add mayo, ground dry mustard, brown sugar, celery seed, and paprika. Mix well.
2. Adding a little at a time, stir the greens, Spanish onion, and carrots into the mixture until all of the greens and carrots are added.
3. Toss thoroughly. Serve immediately or place into the refrigerator.