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.