|Cod Fish Cake Photo Courtesy of RuxCooks|
I have been experimenting with different recipes. Last week, for the first time I made Salmon cakes.
When I was a kid, my mother used to make Cod Fish cakes (as seen on the left). I definitely loved them as a kid, the warm crispy delicious patties, but since then I haven’t had any as good as my mother’s. After having successfully completed a new recipe prior to this one, I decided it was time I make some Salmon cakes of my own.
Instead of using the vegetables listed in the ingredients, I opted for a bag of frozen peppers, onions, and potatoes, which was more convenient for me. Since my Salmon cakes were a hit on my Facebook, I figured I’d share my recipe with you guys!
|Salmon cakes browning in the pan|
- 1/2 pound fresh Salmon or 3-6 individually wrapped pieces of Salmon
- Olive Oil (Vegetable Oil works too)
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Pepper
- 4 Tablespoons of unsalted butter
- 3/4 Cup small-diced red onion (1 small onion)
- 1 1/2 Cup 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 parsley
- 1/4 Teaspoon hot sauce (Sriracha Sauce works excellent)
- 1/2 Teaspoon Worcestershire Sauce
- 1 1/2 Teaspoons Crab Boil Seasoning
- 3 Slices of stale bread with the crusts removed / 3-4 Cups of bread crumbs
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon Mustard
- 2 Eggs, lightly beaten
- Place the Salmon, skin side up in a buttered pan on medium-high heat. Cook about 4 minutes until golden brown on one side then, turn the fish over with a spatula, and cook until the skin is crisp, about 3 minutes more. Set the pieces of Salmon on the side for 10 minutes and refrigerate until cold.
- Meanwhile, place the 2 tablespoons of butter, 2 tablespoons of olive oil, the onion, celery, red and yellow bell peppers, parsley, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15-20 minutes. Cool to room temperature.
- If you’re using bread, break the bread slices in pieces and process the bread in a food processor. 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 brown, tossing occasionally. (If you’re using bread crumbs the same directions apply. Place 3-4 cups of the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly brown, tossing occasionally.)
- Flake the chilled Salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and the eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 – 3 ounce) cakes.
- Heat the remaining 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat. In batches add the Salmon cakes and fry for 3-4 minutes on each side, until browned. Drain on paper towels and serve!