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
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Makes 10-12 Salmon Cakes
Ingredients
- 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
Instructions
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Mix 1 T of garlic salt and 1 t of fresh pepper in a small bowl.
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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.
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Bake, uncovered, for 10 minutes or until cooked through. Remove from oven, cover with foil and rest for 10 minutes.
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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:
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Onion and pepper mix
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Bread crumbs
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Eggs
-
Mayonnaise
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Worcestershire sauce
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1 t garlic salt
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¼ t black pepper
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Parsley
6. Combine and mix all ingredients and then make them into ½” cakes.
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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.
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Remove cooked cakes and cook remaining cakes.
