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Salmon Cakes

Course: Appetizer, Main Courses - Fish & Seafood

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.