Crab cakes might get a little crabby when they learn they have competition! Salmon Cakes have that tender on the inside, crispy on the outside texture, and the coastal flavor you’d expect from crab cakes, but with the famously fatty and rosy fish instead of shellfish. Salmon Cakes are perfect when paired with fries, pan-seared asparagus, or a light, refreshing salad to capture that summertime feeling. It’s also perfect for patio parties and cookouts since it makes enough for everyone. It would be shell-fish not to share!
Ingredients
- 1 (1-pound) fresh salmon fillet
- 3 tablespoons olive oil, plus more, to taste
- garlic salt, to taste
- black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 1 cup onion, finely diced
- 1/2 red bell pepper, diced
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh parsley, minced
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a rimmed baking sheet with parchment paper or a silicone mat.
Step 3 –Place the salmon on the baking sheet skin-side down.
Step 4 –Brush the salmon with the olive oil and season it with the garlic salt and the black pepper.
Step 5 –Bake uncovered until just cooked through at 145 degrees F internally and the salmon flakes easily with a fork, about 10-15 minutes.
Step 6 –Remove the salmon from the oven and cover immediately with foil. Allow the salmon to rest for 10 minutes.
Step 7 –Uncover the salmon. Discard the skin and flake the salmon with two forks, removing any bones you find.
Step 8 –Allow the salmon to cool to room temperature.
Step 9 –Heat a medium skillet over medium heat.
Step 10 –Add 1 tablespoon of the olive oil and 1 tablespoon of the butter and let the butter melt.
Step 11 –Add the onions and red bell peppers and sauté until softened and golden, about 7-9 minutes.
Step 12 –Remove the skillet from the heat.
Step 13 –In a large mixing bowl, combine the cooked salmon, the onion-pepper mixture, the panko, the eggs, the mayonnaise, the Worcestershire sauce, the garlic salt, the black pepper, and the parsley, stirring to combine.
Step 14 –Form the salmon mixture into 14 patties, about 1/3-1/2-inch-thick.
Step 15 –Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large pan over medium heat.
Step 16 –Once the butter is sizzling, add half of the salmon cakes and sauté until golden-brown and cooked through, about 3 minutes 30 seconds-4 minutes per side. Reduce the heat if the cakes begin to brown too quickly.
Step 17 –Transfer the cooked cakes to a paper-towel-lined plate.
Step 18 –Add the remaining olive oil and the remaining butter to the pan.
Step 19 –Repeat the cooking process with the remaining salmon cakes.
Step 20 –Serve hot!
