Thursday, February 13, 2014

Delicious Salmon Cakes

If you want a scrumptious meal for this Valentine weekend that's delicious and healthy, I heartily ♥ suggest these salmon cakes. You can make them as an entree with a salad or make them into smaller patties to serve as an appetizer. 

I made them recently when the weather was cold and awful and I needed to prepare dinner with what was on hand.  I had a beautiful piece of wild sockeye salmon in the freezer and everything else in the pantry and refrigerator to prepare these delicious salmon cakes. 

I had never made salmon cakes before!  We love crab cakes and found a recipe for salmon cakes from Ina Garten that had many of the same delicious ingredients as my favorite crab cake recipe so I was hopeful they would be wonderful and they were!

I served them with a homemade tartar sauce recipe from Cathy at Wives with Knives.  It is the only tartar sauce I use because it is so good. 

The wonderful thing about this recipe is you can prepare everything in the morning and do the sauteing just before dinner.  I served them with a salad. 

If you're looking for a special dessert to serve your sweetheart, look no further than my sidebar.

PS:  I'll be taking a short break ~ see you all in a week or two! Happy Valentine's Day!

Delicious Salmon Cakes

Adapted from Ina Garten and Food Network
Printable Recipe

1/2 pound fresh salmon
4-5 Bay Leaves (my addition)
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 or Panko crumbs (I used 1/2 bread crumbs and1/2 Panko crumbs)
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F

Place the salmon on an oiled sheet pan, skin side down. Tuck several Bay Leaves under the salmon. 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.

Serve with Cathy's Tartar Sauce
Adapted from Wives with Knives
I usually make 1/2 recipe...

2 cups mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons minced onion
3 tablespoons parsley, chopped
1 tablespoon green olives with pimento, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon green pepper, finely chopped
2 tablespoon fresh lemon juice
Freshly cracked black pepper
Splash of Sriracha sauce or Tabasco (My addition)

Combine all ingredients and refrigerate for several hours before serving. I highly recommend Cathy's Tartar Sauce!


  1. what lovely cakes Susan, I love salmon and look delicious!
    Love your plate too!!

  2. These do sound like a wonderful treat! We actually have some King Salmon in the freezer! I will give Cathy's Tartar Sauce a try too!

  3. Oh man, those looks really delicious! We make these all the time, this is one of my wife's favorite. I showed her your post and we are going to make these over the weekend! I am going to try your recipe this time. :-)

  4. I can attest to how good these are having done Ina's recipe. I needed this reminder though. Your plate and plating is beautiful. I hope your time off is good--and warm.


  5. When the weather is nasty and cold it is a good time to eat down the pantry/frig. Looks like you know how to pull it together to make it happen. This looks really good!

  6. yum....salmon is one of my favorites! I make these with crab and even albacore good. Now I need to try the salmon cakes!

  7. Yay! I can comment again. We are not salmon lovers, but we do enjoy many seafoods so I really appreciated the link to what sounds like a delicious tartar sauce. Have a wonderful time away! (Hope this means a vacation in somewarm place.)

  8. I can't wait to try this- with Cathy's tartar sauce. It has to be an improvement over the salmon cakes I made in the 70/ using canned salmon!

  9. I love fish cakes, esp. if they are made with my favourite salmon!! They look mouthwatering, Susan.

  10. i love salmon cakes, Susan, and with Lent on the horizon. I need to keep this one. Tartar sauce sounds wonderful. too. xo

  11. I haven't had salmon pattys/cakes in years but always loved them. This recipe sounds wonderful and so nice instead of a burger. Great recipe.

    By the way for your past 2-3 posts I've been unable to comment. It kept coming up that there was suspicious activity going on with your site so I wouldn't be able to get onto it. So glad that got resolved.

  12. Yummy!

    Susan, we make salmon cakes often. And while I have salmon, I'm thankful that it is in the freezer, or else, I'd be staying up all night trying to thaw it, in order to replicate your dish.

    Happy Valentine's Day, Dear Heart.

  13. Oh, these are to die for ! I wish you a very happy Valentine's Day, a warm hug...

  14. I hope you're going somewhere sunny and warm!
    We like salmon a lot and are lucky to live in a place where it is easily found. I've never made salmon cakes - really! Must give them a try.

  15. The salmon cakes sound good and I love the addition of olives in the tartar sauce! Happy Valentine's Day:@)

  16. while i am not that fond of salmon, I'd go for these cakes in a heartbeat! great presentation too, a perfect way to cheer up a dreary winter day! have fun on your break !

  17. Your salmon cakes are so beautiful and I love all of the crunch of the celery and bell peppers. How wonderful that they can be made in advance too and finished at the last minute. What a pretty fish peaking out from behind your plate. Happy Valentine's Day.

  18. Looks beautiful. Need to remember this. SOmetimes I think about it, then all that chopping the veggies persuade me not to :) But yours look so good, makes me think it is worth all that chopping :)

  19. I haven't made them in years. We used to get a big chunk of salmon on weekends and always had leftovers so sunday night would be salmon cake night. How I miss them. You have a perfect recipe there. I must try it. Thanks for reminding me how great they are!

  20. Thanks for sharing your recipe. My mom use to make salmon cakes when I was little. Always looking for new dinner ideas. I need to make these :)

  21. Those salmon cakes would even make a non-salmon lover want to try them! Lucky for me that I love it...and will try your recipe.
    Have a great weekend, Susan.

  22. I have bookmarked this recipe and am salivating after reading it. Salmon cakes are not usually my thing, but I can tell I would love these.

  23. We love salmon cakes..
    Your presentations are beautiful..and totally tempting and appetizing..
    Hav eto's Valentine's day after all..Things you know you will love..
    Oh lala that poisson plate:) or placemat?

    Trop cute!

  24. This has become our go-to salmon cake recipe and I think we may have used Cathy's tarter sauce, so I can concur that they are delicious and your presentation is very nice as well.

  25. Beautiful salmon patties Susan! I love this fish and this is such a great idea to serve it especially for a Valentine's meal. I hope you had a wonderful loving day!

  26. wow these look amazing happy valentines

  27. Susan I am so excited about trying this recipe. I have been thinking about making salmon cakes for sometime and now seeing this post I'm ready to.

  28. I love salmon cakes! These look beautiful! I hope the break is enjoyable and somewhere warm!!!

  29. Thank you so much for sharing your recipe for salmon cakes, Susan! I am deathly allergic to shellfish since my pregnancy with my son in the 1980's did a 'whack' on my immune system! Since then, I've never been able to nibble on one crab cake amidst other's enjoyment! So this is like a (literally) life-saving fish cake recipe for me! I'm pinning and printing AND praying that someday you'll tutor me on your superb, clear, stunning, perfect photography! And I'm serious . . . I'd pay ya!

  30. We love salmon and these look fantastic! We haven't made salmon cakes before but now you have inspired us to try this recipe. Have a great week! Xxoo Anna and liz

  31. Wow, these salmon cakes looks utterly delicious!
    Wish I could bite into one right now!
    Enjoy your break!

  32. Those plump salmon cakes are just making me so hungry, although I finished my lunch just now. That homemade tartar sauce would be perfect with this. Your salmon cakes sound delicious! Love capers and the tabasco in these.

  33. Hi Susan - These salmon cakes look delicious and I'm looking forward to trying them. I made your crab cakes for my son's birthday dinner on Sunday and they were the best I've ever made...a huge hit. Happy to know that you enjoy the tartar sauce recipe. Many thanks for the link.

  34. Oh Susan, these salmon cakes look delicious, especially paired with the tartar sauce...I never had salmon cakes...and the color is just so beautiful...
    Thanks for the recipe and hope you are enjoying your week :D

  35. I need a good recipe for salmon cakes, and that tarter sauce recipe sounds better than the one I've had on hand for year. As always, great photos and love that fish plate. Happy Monday. :)

  36. I was just thinking I wish I had a good recipe for what my mom called, "Salmon Patties." These are just what I was looking for! Thanks so much for your beautiful post with the fun fish motif.

    1. I meant to come back and tell you I made your Salmon Cakes and they are fabulous! Easy and flavorful and very healthy. Will definitely make these again Susan. Thanks again.

  37. These look so beautiful and especially on that fabulous plate! The tartar sauce (always my favorite part) looks wonderful too.

  38. Your salmon cakes sound wonderful. So many recipes call for canned salmon which I don't care for.

  39. All of Ina's recipes are good! Your salmon cakes look delicious, Susan, I used to make these for my children when they were young as they liked the texture and flavor better than eating plain fish. I will have to try your recipe and see if my grandsons will like them!

  40. All of Ina's recipes are good! Your salmon cakes look delicious, Susan, I used to make these for my children when they were young as they liked the texture and flavor better than eating plain fish. I will have to try your recipe and see if my grandsons will like them!

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