Fresh Salmon Cake

Salmon has got to be one of my favorite fish to eat. It is super nutritious, versatile, and extremely tasty. On top of that, I love it because it is so easy to cook with as well!

I managed to get my hands on some fresh salmon and decided to make some crispy and flavorful salmon cakes! This recipe is based off of Natasha’s blog: She does a great job breaking it down step by step!

Ingredients: (for approx 13 salmon cakes)
-2 lbs of salmon filet
-Garlic salt (with sea salt and parsley)
-Black pepper
-Olive oil (for spreading on salmon as well as for saute’ing)
-1 large red bell pepper
-1 large onion (approx 2 cups)
-Unsalted butter (for saute’ing; approx 1 tbsp per 4 crab cakes)
-2 cups of Panko bread crumbs
-4 large eggs
-6 tbsp mayo
-2 tsp of Maggi Seasoning
-1/4th cup of minced parsley

1) Preheat oven to 425°F
2) Clean salmon filet and brush with olive oil
3) Season the filet generously with garlic salt and black pepper
4) Bake the salmon filet for approx 20 minutes
5) Remove the filet from oven and start tearing apart the filet with forks (like you would with pulled pork)

6) Allow salmon to cool. In the meantime, dice onions and red bell pepper to small cubes. Heat a pan on medium and add olive oil and approx. 1 tbsp of butter. Once butter is melted and bubbly, add the onions and red bell pepper
7) Saute until the bellpeppers are soft and the onions are caramelized (approx 7-10 minutes)

8) Add the saute’d onions and bellpepper to the salmon bowl.

9) Add the following to the bowl

  • 2 cups of panko bread
  • 4 beaten eggs
  • 6 tbsp of mayo
  • 2 tsp of Maggi Seasoning
  • 2 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/4th cup parsley

10) Mix the ingredients in the bowl together until thoroughly mixed
11) Form the patties by hand. I opted to make the patties approx. 1 inch thick (to yield approx 12 patties). Smaller sized patties can be made with 1/2 inch thickness (personal preference)
12) Heated olive oil and about 1 tbsp of butter in a pan in medium-low heat. Once butter is melted and bubbling, add 4 salmon patties to the pan
13) For 1 inch patties, cook each side approx 4 to 5 minutes at medium-low heat (lower heat can be used if the bottoms are browning too fast).
Note: Smaller (1/2 inch) patties should cook and be crisp within 4 minutes
14) Once both sides are cooked, transfer the salmon cake to a plate with a paper towel to help soak out excess oils. Serve with rice, bread, or tartar sauce.

-If you don’t have Worchestire sauce available, Maggi seasoning can be a great alternative
-Thinner patties can equate to an overall crispier salmon cake throughout

-Natasha’s Kitchen:

One thought on “Fresh Salmon Cake

  1. I’m so excited to try this recipe!! Looks amazing!! Whoever your gf is, she’s lucky to have such a chef in the kitchen!!

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