Description
Ina Garten’s salmon cakes bring coastal comfort to dinner tables with elegant simplicity. Crispy exterior and tender interior make these gourmet patties a perfect weeknight meal that delights home cooks and seafood enthusiasts alike.
Ingredients
Scale
Proteins:
- ½ pound (0.23 kilogram) fresh salmon
- 2 extra-large eggs, lightly beaten
Vegetables and Aromatics:
- ¾ cup (177 milliliters) small-diced red onion (1 small onion)
- 1 ½ cups (355 milliliters) small-diced celery (4 stalks)
- ½ cup (118 milliliters) small-diced red bell pepper (1 small pepper)
- ½ cup (118 milliliters) small-diced yellow bell pepper (1 small pepper)
- ¼ cup (59 milliliters) minced fresh flat-leaf parsley
Seasonings and Additional Ingredients:
- 4 tablespoons (60 milliliters) unsalted butter
- 1 tablespoon (15 milliliters) capers, drained
- ¼ teaspoon (1.25 milliliters) hot sauce (recommended: Tabasco)
- ½ teaspoon (2.5 milliliters) Worcestershire sauce
- 1 ½ teaspoons (7.5 milliliters) crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed
- ½ cup (118 milliliters) good mayonnaise
- 2 teaspoons (10 milliliters) Dijon mustard
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C), creating an ideal cooking environment for the salmon.
- Arrange salmon on a parchment-lined baking tray, generously brushing with olive oil and seasoning with kosher salt and freshly ground black pepper. Roast for 15-20 minutes until the fish easily flakes with a fork. Chill the cooked salmon in the refrigerator to firm its texture.
- Prepare the vegetable medley by melting butter in a skillet and adding a drizzle of olive oil. Sauté red onion, celery, and bell peppers until they become tender and fragrant. Incorporate parsley, capers, hot sauce, Worcestershire sauce, and crab boil seasoning. Cook for 5-7 minutes over medium heat, then allow the mixture to cool to room temperature.
- Transform stale bread into delicate crumbs using a food processor. Spread the crumbs on a baking sheet and toast in the oven for approximately 5 minutes until they achieve a golden, crispy texture.
- Combine the chilled salmon, breaking it into delicate flakes with a fork. Introduce the toasted bread crumbs, mayonnaise, Dijon mustard, and eggs, mixing thoroughly. Gently fold in the cooled vegetable mixture. Refrigerate the combined ingredients for 30 minutes to enhance cake formation.
- Using moistened hands, carefully shape the salmon mixture into 10 uniform cakes, ensuring consistent size and shape.
- Heat a combination of butter and olive oil in a large skillet over medium heat. Carefully fry the salmon cakes for 3-4 minutes on each side, developing a crisp, golden-brown exterior.
- Serve the salmon cakes immediately, accompanied by a zesty lemon salad or preferred dipping sauce for an enhanced culinary experience.
Notes
- Elevate your culinary experience by experimenting with herb variations like dill or tarragon to personalize the flavor profile.
- Zesty remoulade or tangy tartar sauce beautifully complements the rich salmon flavor when served alongside these delectable cakes.
- Fresh, high-quality wild-caught salmon ensures the most robust flavor and best texture for an outstanding dish.
- Toasting bread crumbs adds a delightful nutty crunch that transforms these salmon cakes from good to extraordinary.
- Chilling the mixture before forming cakes prevents crumbly disappointment and helps them hold together perfectly during cooking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 150 mg