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I prepared a lovely salmon during the week and had just enough left over for this terrific recipe for salmon cakes. I make crab cakes regularly, love salmon, but don’t have extra very often, so this was the perfect opportunity to make some of these delicious little cakes .
- ½ pound cooked salmon
- Good olive oil
- 4 tablespoons unsalted butter
- ¾ cup red onion, diced
- 1-1/2 cups celery, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ¼ cup fresh parsley, minced
- 1 tablespoon capers
- ¼ teaspoon Tabasco
- 1 teaspoon Worcestershire sauce
- 1-1/2 teaspoons Old Bay Seasoning
- 1 cup stale bread crumbs, toasted (I used Panko)
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 large eggs, lightly beaten
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet. Add onion, celery, bell peppers, parsley, capers, hot sauce, Worcestershire, crab boil, salt and pepper to taste. Saute until the vegetables are soft, approximately 15-20 minutes. Cool.
- Flake the salmon into a large bowl. Add bread crumbs, mayonnaise, mustard and eggs. Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes. Shape into cakes of the desired size. This mixture makes 10-12 2-1/2 inch cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large heavy skillet. In batches add the salmon cakes and fry on each side 3-4 minutes until nicely browned. Drain on paper towels and keep warm in a 250 degree oven until ready to serve.
Little cakes are a yummy appetizer. I serve them with tartar sauce with a few diced capers added or my favorite Kay David’s Vegetable Dip. If you can find small buns, make salmon sliders to serve with a salad or soup. Perch several little cakes atop a Caesar salad, garnish with Parmesan shavings and you’ve got a meal worthy of royalty.
Or try making a seafood version of eggs Benedict. I made salmon cakes the size of an English muffin half, added a poached egg, and topped it with a little white cheddar cream sauce.
it all looks so good! very cutely done too~ the recipes sounds delish. it’s wonderful having another darling, thanks so much for playing, you did your apron proud!
Copied and pasted, Cathy. Thank you! These look so good.
Everything sounds so good, your photos are beautiful and that lobster “bowl” is so cute!
Cathy – Thanks for wanting to participate in Pay It Forward. You were the first person to comment on my post and random.org chose numbers 1 and 3. So congratulations you get to play! I’m excited to find out more about you and send you something that you’ll love.
It looks wonderful, Cathy..
Congrats on your TS!
Yum! I’d love to have those right now. You are so good with seafood.
Cathy, Your salmon cakes look terrific, and I love all your photos, I’ve always wanted to make these but never have. Thanks!
That would have suited my super bowl nicely. Very yummy.
Love the close-up of the lobster serving piece. How cute!
I really am tired of our salmon cakes recipe, not “fresh” enough. I think yours sound just perfect.
Oh my. The salmon cakes look amazing – especially the ones with hollandaise sauce. Delicious!
OMG, salmon cakes really sounds delicious. And, oh how cute is that lobster bowl.
Cheers,
Elra
Cathy, I’m so happy you were able to participate in your first Darling Bakers party!
I love your selection, they would be a BIG hit at my house.
The eggs Bene looks wonderful, I’m going to try it your way next time.
Love your little lobster server! xo~m.
just wanted to thank you again for a darling weekend, its super having a fun new darling in the mix!
These look great – but how much salmon does the recipe call for?
PS. Great minds think alike. I also just posted a salmon cake recipe.
Oooooh yeahhhh! Those little salmon goodies look terrific just as they are, but when I saw the eggs benedict version, well … I think I actually swooned!!! YUM!
Thanks Farmer Jo – I can’t believe I did that. I read the recipe many, many times and didn’t notice the error.
Thanks SO MUCH for bringing it to my attention, and to everybody elses.
Those look so delicious! I love salmon cakes. And, oh my gosh, this eggs benedict is making me want to grab it right out of the computer!
I also love your little lobster buddy. So cute!