Salmon Cakes

Show: Barefoot ContessaEpisode: Bread Winner

Rated: 5 stars out of 5Rate itRead users' reviews (41)

Cook Time:
50 min
Level:
Intermediate
Yield:
5 servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 50 min
Total:: 2 hr 20 min

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Ingredients

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Directions

Preheat the oven to 350 degrees F.

Place 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. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

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Comments & Reviews

recipe Salmon Cakes
Emily Grayslake, IL 10-26-2009
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Perfect blend of flavors, tastes like the east coast!
Rated: 5 stars out of 5

Easy to follow recipe that could be prepared ahead of time or even more quickly. I flaked the salmon immediately after... cooking and put it together with veggie mix. I then put it in the freezer for 10 minutes, combined the other ingredients (I used 1 1/2 cups of panko, too, which really worked well) and did the freezer again for 10 minutes. This cut down on a lot of the process time. I didn't have trouble cooking them in the oil, as long as I didn't rush it. I used a few dashes of cayenne pepper instead of hot sauce, that worked just fine, and trader joe's 21 seasoning in place of the crab boil, which also worked perfectly. The aroma alone is so wonderful, but the cakes taste excellent! Makes enough for six people easily and a real crowd pleaser! I used a quick sauce of sour cream and some lemon juice to accompany.Read more
recipe Salmon Cakes
Lindsay Tucson, AZ 10-24-2009
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Great flavor
Rated: 5 stars out of 5

These salmon cakes had some great, complex flavors. The recipe did take awhile with baking the salmon, chopping and sauteeing... the veggies, making the bread crumbs, and chilling the mixture before pan frying so I wouldn't recommend them for a tired day after work. But they were well worth it! I served them with a sauce made from a little mayonnaise, sour cream, buttermilk, fresh tarragon, fresh chives, and a dash of cayenne. They did fall apart a bit while pan frying but after the first few you can figure out how to prevent that by being gentle when flipping them. Thanks for another great way to get in some healthy fish! Read more
recipe Salmon Cakes
Mary Houston, TX 10-14-2009
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really excellent
Rated: 5 stars out of 5

i followed the recipe very closely but they fell apart in the pan. I don't know what I could have done differently? They... tasted excellent in any case. Any suggestions for me? I love Ina!Read more
recipe Salmon Cakes
patrick mountlake terrace, WA 09-18-2009
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Great Salmon Recipe - Good budget stretcher!
Rated: 5 stars out of 5

While I can never follow a recipe to the T, I did my best considering I had 2 fresh pink salmon fillets 1.5 pounds total). I... roasted the fish in the morning and prepared in afternoon. I was out to double the recipe with triple the fish to KICK UP the salmon. My portions may have differed as I was trying to expand the recipe, and I always try my own twists, but the ingredients stayed true and were a beautiful marriage. I followed a few other recommendations and added 50% more Old Bay and Tabasco and used unseasoned Panko crumbs. I also served this with a simple creamy dill sauce (Yogurt, Mayo, Dill, Lemon Juice, and Scallion). As Guy would say - OFF THE HOOK - Not only is it loved by the whole family, it stretches the fish to the max- I got 12 patties and still froze enough mixture for an additional 8-10.Read more
recipe Salmon Cakes
Stephanie Douglasville, GA 09-02-2009
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Very good
Rated: 4 stars out of 5

This was a good recipe, it did need a sauce though. I used canned salmon instead of fresh and panko bread crumbs and it... still worked nicely. Read more
recipe Salmon Cakes
Julie Marietta, GA 08-30-2009
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Easy and a crowd pleaser!
Rated: 5 stars out of 5

I made these for my family and they loved it! I substitued the foil packs of salmon and panko breadcrumbs which seemed to cut... down on the moisture. This also seemed to cut the time involved as the only real prep was the chopping. I also chilled the mixture before putting them on a baking sheet with an icecream scoop. The recipe makes a lot, so I was able to freeze four meals worth with a vacuum sealer. I also recommend baking these instead of frying. If you spray a little nonfat cooking spray on top before putting them in a 400 degree oven, they will come out nice and brown. I now get regular requests for this dish, and I love that I can get them out of the freezer and on the table in the time it takes to prepare some rice. Great recipe!!Read more