Bear Tooth Grill Copper River Salmon Cakes

Trawl-Free Recipe by 
Chef Rachel Hull, Bear Tooth Grill

A note from Chef Rachel: As a lifelong Alaskan, it is my role and duty to protect the sustainability of our precious oceans and natural resources. As a Chef, it is an essential part of my commitment to be intentional about my sourcing. Especially when you work for a restaurant group as large as ours, the power of our purchasing can influence market availability, diner demand, and community education on ethical issues like trawling. We are committed to supporting local purveyors and businesses, keeping as much of our money in Alaska as possible, and using our platform to support meaningful change and education efforts. We are proud to offer 100% Alaskan trawl-free fish on all of our menu items and proud to host fundraisers and movies highlighting the importance of environmental conservation.

These salmon patties are very versatile and can be served as an appetizer, a breakfast, a slider-sized burger, or 3 at a time as an entree. Recommended pairings include roasted red pepper coulis, caper tartar sauce, cabbage, pickled red onions, fresh jalapenos, verde salsa, and more! Salmon patties can be frozen flat after breading and hold well in the freezer for up to 3 months with proper storage. They should be fully thawed in the refrigerator overnight before cooking.

Yields approximately 15 patties.

Ingredients

• 1 tbsp. salt & pepper blend
• 1/4 c capers
• 1/4 c jalapeno peppers, minced
• 1/4 c fresh parsley, chopped
• 1 tbsp. baby dill, chopped
• 1/4 c Dijon mustard
• 1/2 c mayonnaise
• 1 lb. salmon fillet
• 1/2 c whipped eggs
• 1/2 c panko
• 1/2 c all-purpose flour
• 2 tbsp. olive oil