These Perfect Salmon Cakes are the stuff your seafood dreams.Fresh fish combined with buttery sauteed vegetables are pan fried to perfection and served with a light, bright remoulade. Creating these delicious salmon patties as an impressive appetizer or fun main dish is sure to impress.
For Perfect Salmon Cakes start by making perfectly cooked salmon.
Cooking the perfect salmon loin or steak is really as simple as cooking it for the right amount of time. Salmon is a rich, firm fish with a very distinct taste. It can be served lightly flavored or with other stronger flavors, but the overall texture and moisture are key to great salmon. For this recipe I used a fairly large salmon loin. It was about ¾” thick in the fattest part. To keep it moist, I opted to leave the skin on the salmon, and to set the oven for a higher temperature, and ultimately a quicker cook. Adding a touch of olive oil, and laying lemons over the top of the fish also help create moisture in the oven. The final cook time was only 15 minutes. This will vary a bit depending on the size of your salmon, but at 15 minutes, the salmon had a light pink and solid appearance. I was able to use a fork to flake pieces off and it was very moist.
Check Your Salmon Earlier than you would normally check it to make sure it doesn’t overcook.
I wish I could give you a magic number for the exact right amount of time to cook salmon every time, but I can not. Variables like the thickness of the fish and the oven itself can change that time. If you learn to look for the finished appearance and use a thermometer you can get it right every time. The center of the salmon should reach 165°. It should change from a dark pinkish orange that is bright and translucent to a lighter pink that is solid looking.
Rather than going by a set time, check the internal temperature of the salmon as soon as you see a significant change in color. If you do not have a thermometer or aren’t sure if it is calibrated, use a fork at the thickest part of the fish to see if the salmon flakes apart. As soon as the color is light pink all the way through and it flakes apart it is done.
Once the salmon is cooked, let it cool enough to handle. Using a fork, break the salmon up into small flakes making sure to leave all of the skin behind. Place it in a large mixing bowl.
A Few Simple Items married together make for a distinct and complex flavor.
While the salmon is baking, wash and finely dice the garlic, celery, onion, red bell pepper, garlic, and parsley. Warm a small skillet on medium heat and add butter to the pan. Add all of the diced vegetables and cook until onions are translucent. Add the capers and let them warm through then set this mixture aside until the salmon is ready.
Make up the mixture for the Salmon Cakes
To bring the salmon cakes together, mix the flaked salmon with the sauteed vegetables and any butter remaining in the pan. Add the eggs and bread crumbs and mix until all of the ingredients are well combined.
Fry Up the Perfect Salmon Patties
Warm a large skillet on medium heat. It will take 2-3 round of frying to make all of the salmon cakes. Add ⅓ of the vegetable oil to the hot pan.
Form patties into 3” by 1” patties and lay in the hot pan. Cook on for 3-4 minutes or until they are brown and begin to hold together. Gently turn and cook on the other side for 3-4 minutes and then transfer to a plate lined with paper towels. Do this until all of the batter is used up, adding more oil between rounds if needed.
A Little Remoulade Is the Perfect Dipping Sauce
Mix the sauce ingredients together in a small bowl prior to cooking the Salmon Cakes, and set in the refrigerator until it is time to serve. Serve on the side or top each cake with a dollup of sauce.
For more fun starters try these Hot Italian Sub Sliders.
"Fishing is much more than fish. It is the great occasion when we may return to the fine simplicity of our forefathers." - Herbert Hoover
Read more at: https://www.brainyquote.com/quotes/herbert_hoover_117348
Perfect Salmon Cakes
- 12" Frying Pan
- Mixing bowl
- Sheet Pan
- 2 Lbs Salmon Fresh Loin or Steaks
- ¼ Cup Red Onion Diced
- ¼ Cup Celery Diced
- ¼ Cup Red Bell Pepper Diced
- ¼ Cup Fresh Parsley
- 3 Cloves Garlic Minced
- 2 tablespoon Capers
- 2 Eggs
- ½ Cup Bread Crumbs
- 2 teaspoon Salt
- 2 teaspoon Pepper
- 2 tablespoon Butter
- 1 Lemon Sliced
- 3 tablespoon Vegetable Oil For Frying
- ½ Cup Mayonnaise
- 3 tablespoon Lemon Juice Juice of 1 Lemon
- 1 teaspoon Mustard Powder
- 1 teaspoon Hot Sauce Cajun style with vinegar (Tobasco)
- 1 Clove Garlic Pressed or minced
- ½ teaspoon Salt
- ½ Tsp Pepper
- Preheat the oven to 400°. Line a sheet pan with parchment and lay the salmon loin it. Season with salt and pepper. Lay lemon slices over the top. Cook for approximately 15 minutes or until salmon is cooked through and flakes apart.
- Let salmon cool, then use a fork to break it up into flakes. Place in a large mixing bowl.
- While the salmon is cooking. Wash produce and finely dice onion, garlic, celery, red bell pepper, and parsley.
- Heat a small skillet on medium heat. Add 2 tablespoon of butter to the pan. Once the butter is melted, add onions, garlic, celery, and red bell pepper. Cook until vegetables are softened and onions are translucent. Then add parsley and capers and warm through. Add this mixture to the flaky salmon in the mixing bowl.
- Add 2 eggs and bread crumbs to the salmon and vegetables in the mixing bowl. Mix thoroughly.
- Warm a large skillet on medium heat. It will take 2-3 round of frying to make all of the salmon cakes. Add ⅓ of the vegetable oil to the hot pan.
- Form patties into 3” by 1” patties and lay in the hot pan. Cook on for 3-4 minutes or until they are brown and begin to hold together. Gently turn and cook on the other side for 3-4 minutes and then transfer to a plate lined with paper towels. Do this until all of the batter is used up, adding more oil between rounds if needed.
- In a small bowl, mix mayonnaise, lemon juice, hot sauce, mustard powder, pressed or minced garlic, salt, and pepper. Set in the refrigerate to chill. Serve along side salmon cakes or put a dollop on top of each cake.