Salmon Cakes

Show: Barefoot ContessaEpisode: Bread Winner

Rated: 5 stars out of 5Rate itRead users' reviews (52)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pan-fried Oysters

Photo: Salmon Cakes

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-5 of 5

View all 5 Salmon Collections

Comments & Reviews

recipe Salmon Cakes
Rida Brooklyn, NY 01-20-2010
Flag

Salmon Cake Love!
Rated: 5 stars out of 5

These were delicious; the whole family devoured them. I'm only posting a review because A from Oakland asked if anyone had... baked these, and I did. I buttered the baking pan and baked them for 20 minutes at 350 degrees on one side and then took them out of the oven. Just before serving I flipped them over in and baked the other side for 5 minutes. They were perfect.Read more
recipe Salmon Cakes
Max Chestnut Hill, MA 01-19-2010
Flag

Crispy on the Outside, Tender on the Inside!
Rated: 5 stars out of 5

These salmon cakes were delicious! I chose the recipe because my dad had bad memories of salmon cakes from when he was young... (my grandma used to make HORRIBLE ones), but when I saw all the great vegetables and seasonings in this recipe, I knew he would love it. And the whole family did! The chunky vegetables and the spicy seasonings make it delectable! A FEW IMPORTANT TIPS: Use at least an extra teaspoon of Old Bay to taste; the flavor does not come out unless you do this. A few more bread crumbs than called for (half a cup more) will make the cake's body more stable and better tasting, and use sourdough or some other excellent quality bread. Finally, I strongly recommend broiling the salmon cakes in the oven rather than frying them with butter and oil. It makes the dish much healthier, less greasy, and lets the cakes cook more evenly. I ended up with a crispy outer layer and a moist inside. Perfect! Follow these tips, and your salmon cakes will be excellent. Ina's recipe elevates a somewhat lowly, "cheap" dish to a delectable and delicious dinner.Read more
recipe Salmon Cakes
Tina Hyde Park, MA 01-19-2010
Flag

Fantastic!
Rated: 5 stars out of 5

These are great! My husband who is not a salmon lover at all actually enjoyed these very much. I also am just beginning to... enjoy this fish more.I will surely put this in my Recipe book :) I used an ice cream scoop and it made 12 exactly. I might chill the whole mixture a bit longer is the only thing I would suggest.When doing a new recipe I always make it eactly then decide the tweeks for the next making. I served these on a mixed green salad with creamy Blue Cheese chunks. Thank You Ina!Read more
recipe Salmon Cakes
A Oakland, CA 01-15-2010
Flag

Question
Rated: 5 stars out of 5

Has anyone tried baking these?? Thanks
recipe Salmon Cakes
Dean Brick, NJ 01-11-2010
Flag

The Best and Easier than I thought!
Rated: 5 stars out of 5

Made these yesterday for my wife and I. My wife doesn't like fish and finished two! I did sub the "Fresh" Bread crumbs with... 4c seasoned bread crumbs (its what I had). Not sure how it affected the recipe, but they were outstanding. I also used .70 lbs. of Fresh Salmon. Maybe i would use less salt, but that's to taste. Other than that, it was pretty easy. Make sure you chill the salmon in the ref. before mixing in and chill the complete mixture before making the cakes. I will definitely make them again as well as use it with crab.Read more
recipe Salmon Cakes
Shehana Shoreline, WA 12-28-2009
Flag

Awesome!
Rated: 5 stars out of 5

I made these the other day and they turned out great! The only things I changed were: using 2 stalks of celery instead of 4,... adding more Old Bay seasoning, using large eggs instead of extra large, using 1 cup of Panko instead of bread crumbs, and adding freshly grated Parmesan to the mixture at the end. I made ahead of time and refrigerated for about 3-4 hours. I did experience the problem of them being difficult to flip while cooking in the pan, but I used 2 spatulas very carefully, which solved the problem for the most part. I will definitely make again!Read more