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.
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
Mix 1 T of garlic salt and 1 t of fresh pepper in a small bowl.
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.
Bake, uncovered, for 10 minutes or until cooked through. Remove from oven, cover with foil and rest for 10 minutes.
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).
Onion and pepper mix
1 t garlic salt
¼ t black pepper
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.
Remove cooked cakes and cook remaining cakes.