Salmon Cakes
These are what I make when I want crab cakes but don't want to pay crab cake prices. Fresh salmon chopped up with veggies, formed into patties, and pan-fried until crispy. They're way better than the mushy ones you get at most restaurants.
Ingredients
- 1.25 pounds fresh salmon
- 1/4 cup yellow onion finely diced
- 1/4 cup red bell pepper finely diced
- 2 tbsp celery finely diced
- 1 tbsp capers
- 1 teaspoon garlic powder
- 2 eggs beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 3/4 cup panko breadcrumbs
- Sea salt and black pepper
- Canola oil
Instructions
- Sauté onion, bell pepper, and celery in oil 5 minutes until translucent.
- Add capers, cook 1 minute more. Let cool.
- Chop skinless salmon into pea-sized pieces.
- Mix salmon, cooled vegetables, garlic powder, eggs, mayo, Dijon, Worcestershire, Old Bay, salt, pepper, and 1/2 cup panko.
- Chill mixture 1-2 hours.
- Form into 4 one-inch thick patties.
- Coat patties in remaining panko.
- Heat oil in skillet over high heat until shimmering.
- Fry patties 3 minutes per side until golden brown and just cooked through.
- Serve immediately while hot and crispy.