Ingredients (~2 servings)
- 8 to 10 oz fresh salmon, skin removed
- 2 Tbsp onion, finely diced
- 2 Tbsp bell pepper, finely diced
- 1 Tbsp celery, finely diced
- 1 1/2 tsp capers, minced
- 1 clove garlic, minced
- 1 large egg, beaten
- 1 Tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 6 Tbsp plain bread crumbs, divided (1/4 cup + 2 Tbsp)
- Salt and pepper to taste
- Oil, for frying
Sauté the Vegetables
Heat ~1/2 Tbsp of oil in a pan over medium-high heat.
Sauté the onion, bell pepper, and celery for ~5 minutes, until the onions have turned translucent.
Add the minced capers and sauté for one additional minute.
Set this vegetable mixture aside in a large mixing bowl to cool down.
Prepare and Mix the Cakes
Use a sharp knife to finely chop the fresh salmon. You want a consistency similar to coarse ground meat.
Add the chopped salmon to the mixing bowl with the cooled vegetables.
Add the minced raw garlic, beaten egg, mayonnaise, Dijon, Old Bay, Worcestershire, and 1/4 cup (4 Tbsp) of the bread crumbs.
Mix everything together with a spoon until it’s uniform.
At this point, you can cover the bowl and let the mixture rest in the fridge for ~1-2 hours. This step is optional but helps the cakes hold together better.
Form and Fry the Cakes
Pour the remaining 2 Tbsp of bread crumbs into a shallow dish.
Divide the salmon mixture into 2 balls and form them into 1-inch thick patties.
Lightly press both sides of each patty into the bread crumbs to coat.
Get out a large skillet and add ~2-3 Tbsp of oil. Place it over high heat.
Once the oil is hot, carefully place the salmon patties in the skillet. Let them cook for ~3 minutes, or until nicely browned.
Flip the patties and cook for an additional ~3 minutes on the other side.
Serve immediately.
Salmon Cakes
Ingredients
Ingredients (~2 servings)
- 8 to 10 oz fresh salmon skin removed
- 2 Tbsp onion finely diced
- 2 Tbsp bell pepper finely diced
- 1 Tbsp celery finely diced
- 1 1/2 tsp capers minced
- 1 clove garlic minced
- 1 large egg beaten
- 1 Tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 6 Tbsp plain bread crumbs 1/4 cup + 2 Tbsp, divided
- Salt and pepper to taste
- Oil for frying
Instructions
- Heat oil in pan and sauté onion, bell pepper, and celery for 5 minutes.
- Add capers and garlic, cook 1 minute more.
- Finely chop salmon and mix with sautéed vegetables, egg, mayonnaise, Dijon, Old Bay, Worcestershire, and bread crumbs.
- Optional: Refrigerate mixture 1-2 hours.
- Form mixture into 2 patties, coat with remaining bread crumbs.
- Heat oil in skillet over high heat.
- Fry patties 3 minutes per side until golden brown.
- Serve immediately.
