Easy Salmon Cakes
Easy salmon cakes are a delicious recipe made by forming flaked salmon, sautéed vegetables and breadcrumbs into patties and frying until golden brown for an appetizer or mail course the whole family will love.
Ingredients
- ½ pound Fresh Salmon
- 4 tbs Butter
- Canola Oil
- 1 small Yellow Bell Pepper, diced
- 1 small Red Bell Pepper, diced
- 1 small Red Onion, diced
- 3 stalks Celery, diced
- 1 tbs Capers, dreained
- 2 large Eggs, beaten
- ½ cup Mayonnaise
- 2 teaspoon Dijon Mustard
- 1 tbs Worcestershire Sauce
- 1 tbs Sriracha
- 1 cup Plain Breadcrumbs
- Canola Oil (enough to fill your frying pan with about an inch of oil)
- Salt and Pepper to taste
- 1 tbs Old Bay Seasoning
- ½ cup Tartar Sauce (optioal)
Instructions
- Preheat the oven to 350°
- Place the salmon skin side down on a baking sheet. Brush the fish with olive oil and season with salt and pepper. Bake for 15-20 minutes or until the salmon is cooked. Let the salmon cool and flake it apart.
- In a medium sized frying pan, melt the butter and 1 tbs of oil. Add the peppers, onion, celery, capers and Worcestershire sauce.
- Season the vegetables with salt, pepper and old bay seasoning and sauté them until they are soft- about 10 minutes and let them cool.
- In a large bowl, add the flaked salmon, sautéed vegetables, breadcrumbs, mayonnaise, mustard sriaracha and eggs. Mix well, cover and refrigerate for 30 minutes.
- Form them into 10-12 equal sized cakes.
- In a large skillet, heat the butter and olive oil over medium high heat and fry the salmon cakes until they’re golden brown on both sides. Drain them on paper towels or a wire rack.
- Transfer them to a parchment paper lined baking sheet and place them into the oven for 15 minutes.
- Serve warm and with tartar sauce (if desired) and enjoy!