Prep 25 mins
Cook 50 mins
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.
- unsalted butter
- olive oil
- 3⁄4 cup small-diced red onion (1 small onion)
- 1 1⁄2 cups small-diced celery (4 stalks)
- 1⁄2 cup small-diced red bell pepper (1 small pepper)
- 1⁄2 cup small-diced yellow bell pepper (1 small pepper)
- 1⁄4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1⁄4 teaspoon Tabasco sauce
- 1⁄2 teaspoon Worcestershire sauce
- 1 1⁄2 teaspoons Old Bay Seasoning
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste
- 1⁄2 lb cooked salmon
- 3⁄4 cup panko breadcrumbs (Japanese bread crumbs) or 3⁄4 cup plain breadcrumbs
- 1⁄2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- 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.
- Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
- Add the cooked mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes.
- Shape into salmon cakes, 2 1/2 to 3 ounces each.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
- Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
- Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
- TO COOK SALMON:.
- Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
- Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
- Flake with your hands.
- *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
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.
Delicious dish! I made this a couple nights ago with canned salmon, and both I and my roommate loved it. I refrigerated some of the uncooked mixture for the next day's dinner too. I bet it would freeze ok too.
great recipe! made with leftover freshly caught chinook salmon but I bet would be good with canned too. Modified the recipe as didn't have some of the ingredients and forgot to add worcester sauce. Used cilantro instead of parsley adding after the veges were sauteed. Fresh garlic with the veges and no capers.