- Prep Time:15 minutes
- Cook Time:10 minutes
- Serves:8
These salmon cakes aren’t anything like the salmon croquettes from the 1950’s. With the crunch of peppers and balance of flavors, you won’t be able to stop eating them.
In fact, they were so appetizing during our photo shoot at The Food Channel kitchens, our photographer ate everything he shot.
Why Try? Get restaurant quality with minimal effort! This recipe is a delicious and less expensive alternative to crab cakes.
Serve them with our savory Remoulade Sauce.
Foodie Byte: Red salmon is what we used in the recipe here, but pink salmon could also be used. Don’t be surprised that there are some bones in the salmon – we removed them but they are completely edible and are actually good for you.
Ingredients
- 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
- 1/2 cup fine cracker crumbs
- 1 large egg, lightly beaten
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup red pepper
- 1/4 cup yellow pepper
- 2 tablespoons parsley, minced
- 1 1/2 teaspoon capers, drained
- dash hot sauce
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon crab seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons butter
- 2 tablespoons oil
Preparation
-
1Combine all ingredients except for butter and oil.
-
2Divide into 8 equal portions and form into patties
-
3Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
-
4In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
-
5When cooked, set onto a paper towel lined plate to catch any extra oil.
-
6Serve hot with Remoulade Sauce.
Additional Info
Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
