Salmon Cakes
This recipe guides you through creating flavorful salmon cakes by first roasting fresh salmon, then sautéing a medley of vegetables. Stale bread is transformed into crisp crumbs, and all ingredients are combined with mayonnaise, mustard, and eggs. After chilling for easy shaping, the cakes are pan-fried until golden brown, offering a delightful appetizer or main course.
Equipment
- 1 Sheet Pan
- 1 Large Saute Pan
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Spatula or Tongs For frying and handling
Ingredients
Main
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 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 hot sauce recommended: Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning recommended: Old Bay
- 3 slices stale bread crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper 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.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, 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 preheated 250 degree F oven and serve hot.
Notes
Ensure salmon is 'just cooked' to maintain moisture; overcooking will result in dry cakes. Chilling the cooked salmon thoroughly before flaking and the final mixture before shaping is critical for easy handling and preventing the cakes from crumbling during frying. When sautéing vegetables, use medium-low heat to soften them without browning, preserving their delicate flavor and color. Toasting the bread crumbs adds a desirable crunch and depth. For serving, consider a fresh lemon wedge or a simple dill aioli to brighten the flavors and cut through the richness of the cakes. Fry in batches to maintain pan temperature and ensure even browning.