Salmon Cakes

Preparation

~50 mins

Preheat oven to 425 degrees farentheit and line a rimmed baking sheet with parchment.

Equipment: Oven, rimmed baking sheet, skillet, large mixing bowl, and icecream scoop (optional)

Serving Size

Recipe makes roughly 13-14 cakes

Serves about 3-4 people

Ingredients

• 1 lb fresh salmon filet*
• Garlic Salt
• Black Pepper
• Olive Oil
• 1 medium onion (1 cup finely diced)
• 1/2 red bell pepper, diced
• 3 Tbsp unsalted butter, divided
• 1 cup Panko bread crumbs (Japanese Style crumbs)
• 1 cup Panko bread crumbs (Japanese Style crumbs)
• 3 Tbsp mayo
• 1 tsp Worcestershire sauce
• 1/4 cup minced fresh parsley

Recipe

1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
   
   Bake uncovered for 10-15 min or just until cooked through (my thinner cut wild salmon was closer to 10 minutes). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients.



2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.



3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. I find it's easiest to portion the patties using a flat ice cream scoop then pressing them into 1/3 to 1/2″ thick patties.



4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through.
   
   If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

The recipe is from Natasha's Kitchen

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