It is hard to resist golden brown, fresh salmon patties with a crispy exterior and tasty inside. Lots of chopped veggies add sweetness and crunch. If you like, serve these cakes with creamy tartar sauce.
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Editor’s note: This is an updated version of an article originally posted March 2014 with better photos and additional information.
Baking the salmon
Place the salmon on a sheet pan, skin side down.
Brush with olive oil.
Sprinkle with salt and pepper.
Roast for 15 to 20 minutes, until just cooked. Remove from the oven; cover tightly with aluminum foil and allow to rest for 10 minutes then refrigerate until cold.
Preparing veggies for salmon patties
The most time consuming part of this recipe is chopping all of the veggies. But, they are what add so much flavor. Small chop size is best in this recipe so there are more flecks rather than chunkier pieces. Chop the red onion to measure 3/4 cup.
Small-chop 1 1/2-cups of celery (about 4 stalks)
Chop 1/2-cup yellow bell pepper.
I substituted jalapeno for the 1/2-cup red bell pepper but you can do either. The red pepper adds nice color and the jalapeno adds a little heat.
You’ll need 1/4-cup of minced fresh parsley.
Sauteing the veggies
Add 1 tablespoons of the butter and 1 tablespoon olive oil to a large skillet over medium-low heat.
Add the onion, celery, Jalapeno and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the skillet.
Cook, stirring occasionally, until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Flake the chilled salmon.
In a large bowl, add the bread crumbs, mayonnaise, mustard, eggs and flaked salmon.
Add the vegetable mixture and mix well.
You can cover and chill the mixture in the refrigerator for 30 minutes. I prefer to shape them into 10 (2 1/2 to 3-ounce) patties and then chill. If you find they do not hold together, chill before shaping. I didn’t have a problem using a 1/3 of a cup measuring cup to measure and shape.
Cooking the salmon patties
In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep patties warm in a preheated 250 degree F oven and serve hot.
Recipe slightly adapted from source Ina Garten
- 1/2 pound fresh salmon
- Olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 1 tablespoon 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 Jalapeno or red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon Sriracha hot sauce or your favorite brand
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay
- 1 cup bread crumbs (I like to use 1/2 bread crumbs and half Panko)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
Tarter Sauce for Salmon Patties
You can make a very simple tarter sauce to serve with the salmon patties that takes just a few minutes to make.
- 1 cup mayonnaise
- 1-2 tablespoons relish
- pinch of salt and pepper
In a small bowl, mix the mayonnaise and relish together until blended.
Chill in the refrigerator 2-3 hours before serving.
If you want to make a sauce that is a bit fancier, stir in one or more of the following…
- tablespoon of Champagne or white vinegar
- tablespoon of capers
- teaspoon of your favorite grainy mustard
- tablespoon of finely chopped red onion
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