| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 5 servings |
| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 5 servings |
Ingredients
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 471 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 142 mg |
| Sodium | 530 mg |
| Serving Size | 1 of 5 servings |
| Calories | 471 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 142 mg |
| Sodium | 530 mg |
Reviews
I’ve made this recipe at least six times and we like it more every time! It is a little bit of work, but it’s so good. It’s worth every minute!
I give this 5 stars because the flavors are great and this has become my go-to recipe when I have leftover salmon – or when someone requests them. That said, I do make a few changes. Most importantly I make this with more than a half pound of salmon the recipe calls for. Usually 3/4-1lb and it works great! Using a 1/3cup measure, I get plenty of cakes. I have served these many times to rave reviews!
I chopped for hours. I used canned salmon drained. It took forever to make these. I put the mix in fridge overnight. I made one because mix seemed too wet, it fell apart in the pan when I turned it. Had to add 1/2 extra cup of bread crumbs. The ingredients were good, but it was just too much work. I’ll never make salmon cakes again. Maybe coat them in panko before frying?? Never more. And if I was to use fresh salmon, why would I turn that beautiful meat nto cakes?
I was disappointed with Ina Gartner’s Salmon Cakes. Preparation took hours, not to mention shopping and chopping the many ingredients. The end result were hockey pucks that were too bready, too fluffy and fell apart in the frying pan. Usually I am satisfied with this author’s recipes, but not worth the effort with this one.
Made with canned salmon. They were very good.
LOVED this recipe!! Made it with leftover roast salmon and it was spectacular! I would definitely make this again and again!
This is my go to recipe for salmon cakes. I’ve made it many times. It actually can be made with a mixture of a good canned salmon, minus the bones and skin, with fresh salmon. My family appreciates the effort this recipe takes. I actually freeze some and send them to my daughter who lives in another state! Awesome Ina. I’m a fan…
I made a few minor changes: roasted the half pound of salmon the night before at 400 degrees for 15 minutes and refrigerated it overnight; subbed 1 T dried parsley flakes for fresh, 1 cup panko for fresh bread crumbs, and made 6 “burger”-sized patties, which I refrigerated for several hours before cooking. I was worried that the vegetable mixture would overpower the salmon, but went ahead with the proportions as written, and was pleasantly surprised that the salmon flavor came through quite nicely. Served hot on toasted homemade buns, with lettuce and tomato- quite delicious! They held together fairly well, but after the first one broke when I added it to the sauté pan, I used a much larger spatula under the patties and another smaller one to guide them into the pan and when turning them over. Worked well from that point.
When I cook salmon for dinner, I often cook some extra to use for sandwiches, salads, or just snack the next day, so adding the extra half pound the night before made prep pretty simple.
When I cook salmon for dinner, I often cook some extra to use for sandwiches, salads, or just snack the next day, so adding the extra half pound the night before made prep pretty simple.
I made these with packaged salmon, which had to be lemon pepper flavor because that’s what came in my grocery delivery. I forgot there was already pepper added, so the patties were a little peppery, but I drizzled them with fresh lemon juice and they were very tasty. I used plain breadcrumbs and just added them until the texture looked appropriate. I agree that there were a lot of vegetables and breadcrumbs, but the vegetables cook down, I added a little more salmon, and the patties were loose, but stayed together. That’s the way I’ve received them in restaurants, too, so I believe that was the right texture. I think this is a great recipe. Very tasty, especially with lemon juice drizzle. I’d definitely make them again. This is one of many great salmon patty recipes.
I made these with canned salmon and mixed raw oatmeal in the mixture in lieu of panko bread crumbs. Delicious.