Bursting with Flavour Salmon Cakes
This recipe makes flavourful, melt in your mouth salmon cakes, every time. Perfect as an appetizer, for lunch or dinner!
Ingredients
- 1 pound fresh or frozen salmon skin off*
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion, diced
- 1 red or yellow pepper, diced
- 2 celery stocks, diced
- 1 tablespoon dried parsley
- 2 tablespoons fresh dill*
- ½ teaspoon celery salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon hot sauce
- ½ teaspoon Worcestershire
- 1 tablespoon capers drained and finely chopped
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 1 cup bread crumbs
- 2 teaspoons Dijon mustard
- ½ cup mayonnaise
- 2 eggs lightly beaten
Instructions
- In a large pan over low-medium heat, place 1 tablespoon of butter and olive oil. Add in diced vegetables (onion, pepper, celery), capers, dill, parsley and spices (celery salt, paprika, cayenne pepper, salt & pepper), hot sauce, and Worcestershire. Cook until the vegetables are soft, 15-20 minutes. Empty pan into a bowl and place aside and let it cool.
- With the same large pan, place salmon and add enough water to just cover it. Place the lid over the pan and let poach until the salmon is flakey. This should take 5-10 minutes, depending on thickness of salmon. Salmon should be light pink in colour when done.
- Once cooked, place salmon into a large bowl and flake with a fork. Let cool until room temperature.
- After the salmon has cooled, add breadcrumbs, Dijon mustard, mayonnaise and lightly beaten eggs. Add the vegetables mixture and combine. Cover mixture and place in the fridge to cool, 15-30 minutes depending on time. Cooling this mixture will help when forming the patties.
- Once cooled, shape the mixture into 2 ½ - 3 oz patties*
- Next, heat the remaining 2 tablespoons each of butter and oil in a large pan over low/medium heat. Cook the cakes about 3-5 minutes each side, until crispy and brown.
- Serve with garlic aioli or spicy mayo, and enjoy!
Notes
We suggest using skin-off salmon for this recipe as it will be easier to poach. Using skin-on salmon is possible, however ensure skin is removed before flaking.
We love using fresh dill as we find the flavour is more powerful, however you can substitute with dried.
We suggest making the patties this size for a meal, however you can adjust based on your preferences. A smaller slider size is great for appetizers.