Salmon Cakes
This recipe uses the same technique as crab cakes but substitutes fresh salmon for crab. The key is to use fresh (not canned) salmon and chop it by hand into a coarse, ground-sausage-like consistency. This provides a much better texture than using pre-cooked or canned fish.
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.
Notes
Best served fresh and hot. Can be refrigerated before cooking.