Salmon cakes

Salmon cakes


one/2 pound fresh salmon

Kosher salt and freshly ground black pepper

four tablespoons unsalted butter

3/four cup small-diced red onion (one small onion)

one 1/2 cups tiny-diced celery (4 stalks)

one/two cup tiny-diced red bell pepper (one modest pepper)

1/2 cup little-diced yellow bell pepper (one small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon scorching sauce (suggested: Tabasco)

1/two teaspoon Worcestershire sauce

1 one/2 teaspoons crab boil seasoning (advised: Previous Bay)

three slices stale bread, crusts removed

one/2 cup good mayonnaise

2 teaspoons Dijon mustard

two additional-large eggs, lightly beaten


  1. Preheat the oven to 350 degrees F.
  2. Area 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. Take away from the oven and cover tightly with aluminum foil. Let to rest for ten minutes and refrigerate until finally cold.
  3. Meanwhile, area two tablespoons of the butter, two tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, one/two teaspoon salt, and 1/2 teaspoon pepper in a massive saute pan more than medium-low heat and cook till the vegetables are soft, about 15 to twenty minutes. Cool to room temperature.
  4. Break the bread slices in pieces and procedure the bread in a food processor fitted with a steel blade. You must have about 1 cup of bread crumbs. Location the bread crumbs on a sheet pan and toast in the oven for 5 minutes till lightly browned, tossing occasionally.
  5. Flake the chilled salmon into a huge bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Include the vegetable mixture and mix properly. Cover and chill in the fridge for thirty minutes. Shape into 10 (2 one/two to 3-ounce) cakes.
  6. Heat the remaining two tablespoons butter and 2 tablespoons olive oil in a massive saute pan above medium heat. In batches, include the salmon cakes and fry for three to four minutes on each side, until browned. Drain on paper towels maintain them warm in a preheated 250 degree F oven and serve scorching.

2008, Ina Garten, All Rights Reserved

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