I really like salmon and I am always looking for a way to make it new. I have had Salmon and Zucchini and cooked Salmon en Papillote (in parchment). Both are so good so please don’t make me choose which is best. But, we need variety, so while over at Foodwishes, Chef John was making fresh Salmon Cakes. Okay, I knew I had to work this in a meal plan.
They are so easy. You just need to cook the aromatics and then chop up the salmon and add a binder. Those panko just make everything crunchy without making it too heavy. I keep some in the freezer because you never know when you are going to need them.
One of the problems I have had with any kind of fishcake is they tend to want to come apart and then it is just a hot mess. Chef John said to mix them and then put them in the refrigerator to chill. This causes the mix to firm up. This is important so don’t miss this step.
Then you can just slip them off the parchment into a heated skillet for 4 minutes. They will be done enough to hold together. Slip off the ring, flip gently and let them finish cooking another 3-4 minutes.
You can get everything ready and then 6 – 8 minutes total cook time and you have a very nice meal. I hope you will give these a try and enjoy them as much as I did.
- 1 tablespoon extra olive oil
- 4 tablespoon finely minced onion
- 4 tablespoons small diced red pepper
- 4 tablespoons small diced celery
- 2 clove finely minced garlic
- salt and pepper to taste
- 1 tablespoon capers - chopped
- ¼ cup mayonnaise
- pinch cayenne
- pinch Old Bay
- 1 tsp Dijon mustard
- ¼ cup panko breadcrumbs or a mix of bread crumb and panko
- 1¼ pounds fresh wild salmon, trimmed, coarsely chopped
- additional olive oil for sautéing
- Mise en Place ~ Gather Ingredients
- Small dice onion, pepper, and celery.
- Sauté until soft, season with salt, then add minced garlic and cook until fragrant.
- Add in capers; set aside to cool.
- Cut salmon in strips and then in small cubes.
- Mix mayonnaise, cayenne, Old Bay, mustard.
- Add in the cooked vegetables; mix.
- Add the chopped salmon. Mix gently.
- Add panko or a combination of half breadcrumbs and panko.
- Pack the salmon into a ring; Cover and refrigerate until chilled and firm.
- Heat a sauté pan with olive oil.
- Slide the rings into the pan for about 4 minutes or until the cakes have firmed up.
- Lift off rings, turn and cook for another 2 – 4 minutes.
I am taking this to
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Laura at Décor To Adore Thoughts of Home on Thursday
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Salmon cakes are one of my favorites and I see a few different ingredients in yours. I love Old Bay…even put it in my collards!…so I am betting I will love these! Can’t wait to try your recipe! Hugs…Debbie
Debbie, I hope you will give these a try. I only know Old Bay with fish or seafood, I’ll give it a try with some greens.
Looks like a delightful dinner and thanks for all your great tips!
Thanks Chris. I have put them on my keeper list. 🙂
What a lovely lunch and I love how you’ve presented the salmon cakes over greens with a few slices of avocado. Yes, chilling the cakes is essential. The molds are a great idea too. These cakes are definitely a keeper.
Sam
Thanks Sam. I have always had trouble with the cakes coming apart on me, so I am pretty happy to discovered the answer. Many times I am the last to know what everyone else knew all along. 🙂
I just had to come and check you out with a blog named Make Mine Lemon. I love lemon. I actually like all citrus, but lemon is my favorite. Salmon is my favorite fish so this recipe has my name on it, too! I’m following you on Pinterest. Donna (Just One Donna)
Welcome Donna and thank you for following me. I hope you will give these a try, they really are good. I can’t believe how good they were. And, so easy.
Thanks so much for stopping by and commenting. Now that I know the name of your blog, it’s easy to see why you clicked on my link from BNOTP ;).
I’ve made something similar to these but with crab and they’re excellent. I also use panko as a binder which is always my preferred filler.
It looks like you’ve got some fabulous recipes on your blog so I’ll be following along!
Thanks Doreen for stopping by and even better for following along. I cherish ever follower.
Your salmon cakes look and sound delicious, Madonna. Back in the day, my mom would make Salmon Croquettes, but used canned salmon. Using fresh would make all the different. Thanks for all your tips in preparing this healthy meal, with such a pretty presentation.
I have had plenty of croquettes from canned salmon, and they were good. My mil used to make them and mac and cheese on Fridays. But, these are so easy it would be a shame not to go fresh.
Hope you are having a good week. 🙂
I haven’t made fish (or crab) cakes in ages. I do chill before cooking, but never thought of using rings to shape them. Great idea! Anyway, lovely recipe — looks like all the ingredients play well with each other, and none overpowers the rest. Good stuff — thanks.
Thanks so much John. I love a good crab cake too.
Salmon cakes are wonderful! This recipe is very similar to Ina Garten’s which I’ve made and are so good. Thanks for the link to Chef John. He’s great!
Susan, these were so good. I don’t want to sound like I am bragging, I just want to share a really good recipe. And, yes Chef John is like going to culinary school six minutes at a time. Every recipe I have tried from him has worked. Okay, now I have to go check out Ina because I love her too.
Love salmon cakes and with enough tarter sauce, my young kids will eat them too! Looking forward to trying your recipe. Thanks for linking up with Funtastic Friday.
I love Salmon Cakes and the Capers in this recipe make it special. Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
I haven’t had salmon cakes in years and they certainly weren’t made with fresh salmon. I’m sure yours had to be very good…they certainly look great.
Karen, I have had a lot of canned salmon. But, the fresh is so much better, I hope you will give them a try. Thank you for stopping by.
First time to see this site and we love lemon! Will definitely do your salmon cakes! Having a Meyer Lemon tree we often have more to use right away so we squeeze them, put in ice cube trays then into a freezer bag. Ready to use all year! Norwegian ancestry means “must have lemons”! Eggs Benedict w/smoked salmon, lemon w/cod for dinner etc. Use beautiful lemons in Blender Lemon Pie – fast, tart & oh so good! Drop half a Meyer lemon in your family-size beef stew while it is cooking! Add lemon & some bagged chopped veggies to canned soups = a wonderful soup! Frozen lemon cubes are a handy must for me! I will follow your site ; )