Salmon Cakes
Serves 1
Directions
- 1Preheat your oven to 425 degrees fahrenheit and line a rimmed baking sheet.
- 2Place your salmon right in the center, drizzle with olive oil and season with garlic salt and freshly cracked black pepper.
- 3Bake that at 425 degrees fahrenheit for 10 to 15 minutes or just until the salmon is cooked through.
- 4Flake the salmon with a couple of forks, removing any bones that you find, then set it aside and let it cool to room temperature.
- 5Peel and finely dice a medium yellow onion.
- 6Seed and finely dice half of a red bell pepper.
- 7Place a medium skillet over medium heat and add one tablespoon of olive oil and one tablespoon of butter.
- 8Now add your chopped onion and bell pepper and saute, stirring occasionally for about seven to nine minutes, or until softened and golden.
- 9In a large mixing bowl, combine your cold flaked salmon along with your sauteed onion and bell pepper, one cup of bread crumbs, two beaten eggs, three tablespoons of mayo, a teaspoon of Worcestershire sauce, one teaspoon of garlic salt, a quarter teaspoon of black pepper, and a quarter cup of freshly chopped parsley.
- 10Stir everything together until combined.
- 11Form each patty between your hands, and they should be between a third to a half inch thick.
- 12Once the patties are all formed, heat a large non-stick pan over medium heat and add one tablespoon of olive oil and a tablespoon of butter.
- 13When the butter is done sizzling, add the salmon cakes in a single layer and saute about three to four minutes per side or until golden brown and cooked through.
Ingredients
- 1 lb fresh salmon filet
- Olive oil
- Garlic salt
- Black pepper
- 1 medium yellow onion, finely diced
- 0.5 red bell pepper, seeded and diced
- 3 Tbsp unsalted butter, divided
- 1 cup Panko bread crumbs
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 0.25 cup parsley, finely minced
Equipment
ovenrimmed baking sheetforksmedium skilletlarge mixing bowlice cream scoop with a trigger releaselarge non-stick panGlass Measuring CupGlass BowlsFlexible Turner
Tips
- Use an ice cream scoop with a trigger release for making equal-sized patties.
- Form patties between 1/3 to 1/2 inch thick.
- If pressed for time, you can use packets of salmon.
- Making a salmon cake sandwich with tartar sauce is a good variation.
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