I’ve always had a crush on salmon. It’s been one of my favorite fish for years. However lately, I felt like I needed to change our usual salmon recipe. Although, I admit that salmon doesn’t need a complicated recipe, I still wanted to play around and make something more than just a plain baked salmon.
I’ve had an eye on salmon cakes recipe for awhile. And I tried making a couple of different recipes, but they all were missing something.
One day, I tried the recipe that I can call the one and only. And with a few tweaks I’m happy to share with a salmon cakes recipe that will surely become your favorite.
There are basically two variations of salmon cakes recipe. The one with canned salmon or baked salmon. I have to honestly tell you, canned salmon doesn’t work best in this recipe. It resembles more like meatballs, but with fish. Good to eat, but nothing special.
But if you are a fan of crab cakes, like I am, you’d definitely enjoy the recipe using baked salmon. When ingredients such as tomatoes, capers, olives and fish are combined together and sauteed in a tangy Worcestershire Sauce, they create an awesome mix of flavors and texture which are absolutely irresistible. And I have to admit, this salmon cakes recipe resembles me crab cakes big time.
My husband enjoys these salmon patties a lot. And although it takes just slightly longer than cooking a salmon a regular way, but believe me, the result is so worth the efforts.
And I absolutely love Old Bay Seasoning. I discovered it recently and I’m amazed how versatile this seasoning is. You can add it to pretty much any dish and it creates such a nice vegetable flavor. I’m using it even for my meatballs.
- 1lb Baked Salmon Filet
- 1 shallot, finely minced
- 1 large tomato, finely chopped and liquid parts removed
- ¼ cup Kalamata Olives, minced
- 1 tablespoon capers, rinsed (optional)
- 2 tablespoons dill, minced (optional)
- 2 teaspoons Dijon Mustard
- 1 teaspoon Worchestershire Sauce
- 2 extra large eggs
- 1½ teaspoon Old Bay Seasoning
- ¼ cup Panko Bread Crumbs + some more for dredging
- 4 tablespoons Unsalted Butter
- Olive Oil
- Salt, Pepper
- 2 tablespoons Sour Cream
- 1 tablespoon Milk
- 2 Baby Dill Pickles, finely minced
- 2 cloves Garlic, chopped
- Preheat the oven to 350 F.
- Season the salmon with salt, pepper and brush with olive oil. Bake for for 15-20 minutes.
- Let it chill. Don't turn off the oven.
- In a medium saute pan, melt 2 tablespoons of butter and 2 tablespoons of olive oil.
- Add shallots, tomato, capers, Worchestershire sauce, Old Bay Seasoning and saute for 10 minutes over a medium-low heat.
- Flake the salmon into a big bowl. Remove all bones if needed.
- Add eggs, breadcrumbs, olives, mustard, dill and sauteed vegetables and mix well. Refrigerate the mixture for about 15 minutes.
- Using your hands, form small cakes. Dredge them in bread crumbs.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan.
- Working in batches, add salmon cakes and cook for 2-3 minutes on each side.
- Place all cakes on a prepared baking sheet and cook in a preheated oven for 10 minutes.
- Mix sour cream, milk, garlic, baby dill pickle and salt.
Now, it’s your turn. Stock up on a fresh salmon, make these incredibly tasty salmon cakes and let me know how you liked it!
If you would like more seafood recipes, try my Sea Bass Fillet Recipe With Garlic Butter and Herbs. It is absolutely mouthwatering.