Salmon Cakes

  • 1 lb. fresh salmon
  • Olive oil
  • Unsalted butter
  • ¾ cup, 1 small yellow onion
  • ½ cup, 1 small red pepper
  • ½ cup, 1 small yellow pepper
  • ¼ cup minced parsley
  • 1 1/2 tsp. old bay seasoning
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayo
  • ½ cup panko
  • 1 egg
  • Juice of 1 lemon
  1. Preheat salmon to 350 degrees. Place salmon on a sheet pan, skin side down and season with salt and pepper. Bake for 15-20 minutes until cooked through. Let cool. After salmon has cooled, flake with a fork into small pieces.
  2. Add 2 tablespoons of olive oil and saute bell peppers and onions until soft about 5-7 minutes. Cool to room temperature.
  3. Add salmon, bell peppers, onion mixture, parsley, old bay, salt, pepper, Dijon mustard, mayo, panko, egg, and lemon juice in a medium-sized bowl. Mix well. Form salmon into 3-ounce cakes. Makes 10 salmon cakes.
  4. Heat pan over medium-high heat with 2 tablespoons olive oil and 1 tbsp. butter. Add salmon cakes and fry for 3 to 4 minutes on each side until browned. Drain on paper towels.

 

 

 

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