Salmon Cakes

I’ve been looking for a good salmon cake recipe for a long time…lots of trial and error.  This one is not only good, I think it’s great, but I’ll let you be the judge.Check out the HOME MADE TARTAR SAUCE recipe.  It’s a perfect companion.🍷 Wine pairing: A nice Sauvignon Blanc (I like a French Bordeaux Blanc) or an unoaked Chardonnay pairs nicely with these salmon cakes.

Salmon Cakes

Makes 10-12 Salmon Cakes

• 1 pound fresh Faroe Island Salmon tips and tails (ask for a deal)

• 1 medium onion (I used a red onion)

• ½ red bell pepper (good for color)

• Garlic salt

• Freshly ground black pepper

• Olive oil

• 3 T butter (divided)

• 1 C Panko bread crumbs

• 2 large eggs (lightly beaten)

• 3 T real mayonnaise (don’t scrimp here)

• 1 t Worcestershire sauce

• ¼ C minced fresh parsley

1. Mix 1 T of garlic salt and 1 t of fresh pepper in a small bowl.

2. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and place salmon skin side down; brush with olive oil and season with the garlic salt & pepper mix.

3. Bake, uncovered, for 10 minutes or until cooked through. Remove from oven, cover with foil and rest for 10 minutes.

4. Heat a large skillet (I use cast iron) over medium heat with 1 T each of olive oil and butter; add the onions and bell pepper and sauté until softened (about 7 minutes).

5. Flake the cooled salmon and add to a large mixing bowl also adding the following:

1. Onion and pepper mix

2. Bread crumbs

3. Eggs

4. Mayonnaise

5. Worcestershire sauce

6. 1 t garlic salt

7. ¼ t black pepper

8. Parsley

6. Combine and mix all ingredients and then make them into ½” cakes.

1. Heat 1 T each of butter and olive oil in large skillet (cast iron) over medium heat and once the butter is done sizzling, add the salmon cakes and sauté for 2 to 3 minutes per side or until golden brown and cooked through. Don’t let the cakes brown too quickly, if they do, reduce the heat.

2. Remove cooked cakes and cook remaining cakes.