Savory Salmon Cakes
I call these salmon cakes “surprising” because most people would assume that a cake made out of fish is decidedly not up their alley. I feel a bit bad for them...people don’t judge crab cakes because of their proven track record of deliciousness. I can promise you, these are just as delicious and a whole lot more affordable. I like to cook up the salmon fillets when I already have the oven on and whipping them up for dinner is just that much easier. I prefer the cakes pan cooked much more than in an oven, so that’s what I’ve detailed below. Don’t forget the tartar sauce...I promise, you’ll be surprised (in the best way).
Ingredients:
4 small wild caught salmon fillets (i use frozen ones!)
4 tablespoons butter
1 small red onion, diced small
1 small red pepper, diced
1/2 teaspoon salt
fresh pepper to taste
1 handful soft herbs, minced (i love dill, parsley, thyme, even cilantro or basil)
a pinch of red pepper flakes
1 heaping teaspoon seafood seasoning
about 1 cup bread crumbs
(we make homemade from stale bread, but you can certainly use store-bought!)
1/4 cup high quality mayonnaise
1/4 cup greek yogurt
2 teaspoons dijon mustard
2 eggs, beaten before added
Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment and place the salmon filets on it. Sprinkle with a bit of salt and pepper and cook for about 12-15 minutes, until the salmon is just cooked through and flakes easily when poked with a fork. Set the salmon aside.
In a wide saute pan, heat half the butter (2 tablespoons). Add the diced onion and bell pepper with another little sprinkle of salt and pepper. Saute the veggies until they are softened. Put the veggies in a large bowl and wipe out the saute pan (you’ll use it again in a bit).
Add the salmon (skin removed) to the bowl with the cooked veggies and use your hands to flake it apart. Add the rest of the ingredients and stir well with a large spoon. It should hold together well in a ball, not too dry and not too wet. If it’s too wet, add more breadcrumbs, too dry, add a bit more yogurt or mayo. Pop the mixture in the fridge for about 15-20 minutes.
Heat the wide saute pan over medium heat again. Add the rest of the butter and let it melt. Scoop about 1/4 cup of the mixture and form it into a thick patty. Cook in the butter for about 4 minutes per side (the salmon is cooked so we just want to warm the inside and crisp the outside). Repeat until they are all cooked! These make GREAT leftovers when reheated in the oven. Enjoy!
