“When I buy a side of salmon, there is usually a side that is very thin that doesn’t make great fillets, but those thin scraps work great for making salmon cakes. What I do is freeze back those scraps until I have enough to cook up for this recipe.” – April Ferre
Salmon Cakes
Ingredients
- 1 Pound Fresh Salmon Filet
- Olive Oil
- Salt & Pepper To Taste
- 2 Tablespoons Butter
- 1/2 Cup Onion Chopped
- 1/2 Red Bell Pepper Diced
- 1 Cup Panko Bread Crumbs
- 2 Eggs Beaten
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Old Bay Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Cup Fresh Parsley Chopped
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with foil.
- Place salmon on baking sheet and brush with olive oil. Season with salt and pepper, to taste. Bake for 10 to 15 minutes until just cooked through.
- Remove from oven, cover and rest for 10 minutes. Flake salmon with a fork and cool to room temperature. Set aside.
- In a medium pan or skillet, melt butter over medium heat. Sauté onion and bell pepper until tender. Remove to a mixing bowl.
- Add flaked salmon and remaining ingredients. Stir well to combine and then form into twelve 1/2-inch patties. If patties are too dry to hold their shape, add a bit more mayo, if they are too wet, add more bread crumbs.
- In a large pan over medium heat, add 1 1/2 tablespoon butter and 1 1/2 tablespoon olive oil.
- Cooking in two batches, add salmon cakes and cook for 3 to 4 minutes on each side or until golden brown and cooked through. Remove to a paper-towel lined plate to drain.
- Reheating Instructions: These can be made ahead and frozen or refrigerated. If frozen, thaw in the refrigerator overnight. Bake in a 350 degree oven on a foil-lined baking sheet for 10 to 15 minutes until crispy and heated through.
- Make 12 cakes. Serve with tartar sauce or remoulade as an appetizer or as part of a main meal.
2025 Adapted Recipe – April Ferre – Adapted from Natasha’s Kitchen and Once Upon a Chef
Related Recipes:
