Barefoot Contessa's Salmon Cakes

READY IN: 1hr 15mins
Recipe by Manami

Serve with Ina Garten's Mango Chutney; it's delicious! I didn't allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.

Top Review by schesonis

My 84 year old parents and I love salmon cakes and this recipe is THE BEST we have ever had! I used whole wheat panko, and mustard powder for the dijon -- just because I didn't have any. Don't let all the ingredients scare you -- make the patties up the night before using a 1/2 cup dry measuring cup to form. The fresh salmon instead of canned was worth the extra money. This recipe will go into my "Permanent" recipe folder.

Ingredients Nutrition

Directions

  1. Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
  2. Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
  3. Add the cooked mixture and mix well.
  4. Cover and chill in the refrigerator for 30 minutes.
  5. Shape into salmon cakes, 2 1/2 to 3 ounces each.
  6. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
  7. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
  8. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
  9. TO COOK SALMON:.
  10. Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
  11. Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
  12. Flake with your hands.
  13. *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

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