Fresh Salmon Cakes

Salmon! My favorite fish to cook anytime of the week. I make a LOT of salmon and we eat it every week. Baked, breaded, fried, seasoned, you name it, I’ve made it! I’ve even made salmon cakes before but I wanted these to be a bit more rustic and a bit more like a crab cake.

So, that’s what I did for last night’s Sunday night dinner with the family. I took a super fresh peace of salmon, cooked and flaked it into chunks. Then, I sautéed some veggies and mixed that in with the salmon along with some other things like Panko, eggs and seasoning. A quick pan fry and these were ready to eat with ketchup and/or tartar sauce.

I wish I could take credit for this recipe, but this is a really good Natasha’s Kitchen recipe and we all just loved it! Thanks for the great recipe, Natasha (her original one is linked below).

Let me know how you like to eat salmon. I’m always looking for new ways. Happy cooking!

Fresh Salmon Cakes

Servings: 14 patties
Time: 1 hour
Difficulty: medium
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Ingredients

1 lb fresh salmon filet
Garlic salt
Black pepper
Olive oil
1 medium onion (1 cup), diced
1/2 red bell pepper, diced
3 tablespoons unsalted butter, divided
1 cup Panko bread crumbs, Japanese Style crumbs
2 large eggs, lightly beaten
3 tablespoons
1 teaspoons Worcestershire sauce
1/4 cup minced fresh parsley

Directions

Preheat Oven to 425˚F.
Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through. Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
Heat a medium skillet over medium heat. Add 1 tablespoon olive oil, 1 tablespoon butter, diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 tablespoon mayo, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 14 patties.
Heat 1 tablespoon oil and 1 tablespoon butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3-4 min per side or until golden brown and cooked through. Remove to a paper-towel lined plate. Add remaining 1 tablespoon oil and 1 tablespoon butter and repeat cooking remaining salmon cakes.
Serve immediately and enjoy!