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Salmon Cakes

April 11, 2011

I guess I was lucky that this was a childhood staple coming from a family of “fish lovers”.  I love all the ingredients in this mixture but feel free to add new ones for your family.


Salmon Cakes


  • 1/2 lb. Fresh Salmon (may substitute canned “red salmon”)
  • Olive Oil
  • Salt
  • Freshly Ground Pepper
  • 1 Lemon (sliced)
  • 1/2 Onion (sliced)
  • 5 T. Unsalted Butter
  • 3/4 C. Red Onion (diced)
  • 1/2 C. Green Bell Pepper (diced)
  • 1/2 C. Red Bell Pepper (diced)
  • 1/4 C. Fresh Parsley (chopped)
  • 1/4 C. Fresh Chives (chopped)
  • 1 T. Capers (drained)
  • 1/4 t. Hot Sauce
  • 1/2 t. Worcestershire Sauce
  • 1 1/2 t. Crab Boil Seasoning
  • 1/2 C. Breadcrumbs
  • 1/2 C. Mayonnaise
  • 2 t. Dijon Mustard
  • 2 Lg. Eggs (lightly beaten)
  • Fresh Lemon (for garnish
  • Fresh Parsley (for garnish)


  1. Place the salmon a sheet pan skin side down, drizzle with olive oil and season with salt and pepper
  2. Bake for 15-20 minutes; remove from oven and cover with foil; let rest about 10 minutes
  3. Mix 2 T. butter, 2 T. olive oil, onion, celery, bell pepper, parsley, chives, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 t. salt and 1/2 t. pepper in a pan over medium low and cook until vegetables are soft (about 15 min.); cool to room temperature
  4. Flake the chilled salmon into a large bowl; add the breadcrumbs, mayonnaise, mustard and eggs
  5. Add the vegetable mixture and combine thoroughly; cover and refrigerate for at least 30 minutes
  6. Shape into cakes (small for appetizer; large for main course)
  7. Heat 2 T. butter and 2 T. olive oil in a large pan over medium heat, add the salmon cakes and fry for about 2-4 minutes on each side (until browned)
  8. Drain on paper towels and serve immediately or keep warm in a 250 degree oven
  9. Plate and garnish with lemon and parsley


(Serves 4-8)

Recipe adapted from by Ina Garten

Creamy Dill Sauce

Ingredients and Preparation

  1. 1/4 C. Mayonnaise
  2. 1/4 C. Yogurt
  3. 2 Scallions (chopped)
  4. 1 T. Lemon Juice
  5. 1 T. Fresh Dill (chopped)
  6. Pinch of Freshly Chopped Pepper

Mix all ingredients, keep chilled and serve at table

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