Tasty Salmon Cakes
My neighbor’s sister made some salmon cakes a few weeks back - in the middle of this pandemic. Her husband refuses to eat leftovers though, so she brought them over for her sister to eat. Like a good friend, my neighbor funneled a few my way - they were delicious! Needless to say, I wanted the recipe so I could make them myself.
Fortunately for me (and anyone reading this), she was nice enough to share it. The only modification I made to it was to add some cayenne.
Please note, the recipe scales up well; this means you can make them ahead of time and freeze them. If this is your plan, please undercook them to prevent drying out when reheating in a skillet.
Recipe
1 lb fresh salmon, skinned
Garlic Salt – I used Lawry’s brand
1/4 tsp Black Pepper
Olive Oil
1 medium onion, diced
1/2 red bell pepper, diced
1 cup Panko bread crumbs
2 large eggs, beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley
1.25 tsp cayenne pepper (optional)
You will also need parchment paper, and paper towels.
Instructions
1) Cook salmon filets all the way through. You can bake them in the oven, grill them, or pan sear them. It should take 10-15 minutes depending on the cooking method. Once cooked, let stand for 10 minutes, before flaking.
2) Dice the onion and pepper. Finely chop the parsley.
3) Heat a medium skillet over medium heat. Add 2 Tbsp olive oil and finely diced onion and bell pepper. Saute until softened and golden, about 7 minutes.
4) In a large mixing bowl, combine bread crumbs with beaten eggs.
5) Add mayo, Worcestershire sauce, garlic salt, and black pepper. If using cayenne pepper, add it now. Using your hands, mix until evenly combined.
6) Add peppers, onions, and flaked salmon. Mix again.
7) Stir in fresh parsley, until evenly distributed.
8) Line baking sheet with parchment paper.
9) Form into 1/3 to 1/2″ thick patties. To do this, take a portion of mixture that is slightly larger than a golf ball. Place the ball on the parchment and flatten.
10) Line a baking sheet with paper towels.
11) Cover bottom of a large pan with thin layer of olive oil and heat. Over medium-high heat, add salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through. Once cooked, remove from cakes from pan and place on paper towel lined baking sheet.
12) Repeat step 11 until all of the salmon cakes have been cooked.
13) Serve with tartar sauce, cocktail sauce, and/or your favorite hot sauce.
