Salmon Cakes Recipe
These salmon cakes are the perfect seafood appetizer to make for Valentine's Day, Christmas, or any weeknight dinner. They are so tasty and filling.
Ingredients
Baked Salmon
- 1 pound raw salmon, boneless and skinless
- 1 tablespoon olive oil
- coarse-grain salt and freshly ground black pepper, (to taste)
Salmon Cakes Fillings:
- 3½ tablespoons olive oil , (divided)
- 3½ tablespoons unsalted butter, (divided)
- 1 cup diced yellow onion
- ½ cup diced red bell pepper
- ¼ cup diced celery
- 2 large garlic cloves, (minced)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 large eggs, (beaten)
- 1 cup panko breadcrumb
- ¼ cup finely chopped parsley
- ¼ cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to the 425°F. Place the salmon on a baking sheet, brush with olive oil and lightly sprinkle salt and black pepper on both sides in a single layer. Bake for about 12 minutes or until cooked. Use a fork to flake the meat into tiny pieces. Set it aside and cool to room temperature.
- In a skillet, heat 1½ tablespoons of butter and 1½ tablespoons of oil over medium heat. Cook onion, red bell pepper, celery, and ¼ teaspoon of salt for 7 minutes. Add garlic and stir for 45 seconds. Add Worcestershire sauce, and Old Bay seasoning then stir for 1 minute or until the vegetables are softened. Remove from the heat and cool to room temperature.
- In a large mixing bowl, combine cooked salmon, sautéed vegetables, beaten egg, panko breadcrumb, parsley, ¼ teaspoon of salt, ¼ teaspoon of black pepper, and mayo. Mix well.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30-45 minutes then form the mixture into 12 patties, about 2½ oz each.
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat. In batches, cook the salmon cakes for 3 minutes on each side or until browned. Transfer to a paper towel-lined plate to drain excess oil then keep them warm in a preheated 250° F. Add 1 tablespoon of butter and 1 tablespoon of oil into the skillet, then cook the remaining salmon cakes.
Notes
Cooking Time. Please note that cooking time will vary depending on a variety of other factors, including types of pan and stove quality. Always check for doneness and adjust the cooking time accordingly to prevent undercooking or overcooking.
Raw Salmon to Canned salmon Ratio. For a pound of raw salmon, you need about 1 pound of cooked salmon or a pound of fully drained canned salmon.
How to adjust the saltiness. If you aren't sure how much salt to put into the salmon cakes, start with ¼ tsp of salt per recipe. Drop a small amount of salmon cake into a skillet, taste, and add more salt into the salmon cakes if necessary, until you reach the desired flavor before molding the mixture into patties.
Storing the leftover in the fridge. First, let the salmon cakes cool at room temperature but do not leave them out for more than 2 hours, or 1 hour when the temperature is over 90°F. Once cooled, transfer the salmon cakes to an airtight container. Properly stored, they can last 3-4 days in the fridge.
Storing the leftover in the freezer. First, let the salmon cakes cool at room temperature but do not leave them out for more than 2 hours, or 1 hour when the temperature is over 90°F. Once cooled, place them on a parchment-lined baking sheet, then freeze for 2 hours or until solid. Wrap the solid salmon cakes individually in plastic wrap then transfer them to an airtight container, properly stored, they will last up to 3 months in the freezer.
Nutrition
Calories: 202kcalCarbohydrates: 6gProtein: 10gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 202mgPotassium: 261mgFiber: 1gSugar: 1gVitamin A: 480IUVitamin C: 11mgCalcium: 29mgIron: 1mg
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