Monday, May 18, 2009

Salmon Cakes!

I know!!!!! You are already thinking about that stuff that comes in the can where you have to pick out the bones and skin, etc. NO!!!! This is made with fresh salmon and much easier and better tasting!!!!! NO CANS!!!!!

I was being lazy one day last week, and I watched the Food Network channel. Ina Garten was cooking these salmon cakes and they just looked sooooooo delicious, so I copied down the recipe. She said this would also be good with crab or lobster. Yummmmm!!!!!!

I know the list of ingredients looks like "work", but I had most of the stuff already. I never cooked with capers before, so I bought some of those. Salmon was $6.99 a pound. Most of the other stuff was on my grocery list anyway, or I had on hand.

I must say, this rated a 10 in my book. My salmon weighed in at more than a 1/2 pound, so added a little more of the other stuff to compensate. I ended up with 12 good sized salmon cakes, and it was just the best thing I've made in ages!!!!! In fact, the next day, I heated one up in the microwave, toasted an English muffin, used mayo and tomato, and it made the best ever sandwich!!!!

Please note: This may seem wet and loose when you make the patties. Mine was. But I gingerly put them into the frying pan, wondering if they would stay together. They did!!!! Just don't fuss with them!

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten


Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.


Kathleen from Eggs In My Pocket said...

Oh, this sounds so good! My mom used to make salmon cakes with the canned salmon and they were delicious, I can just imagine how good these taste! Thanks for sharing the recipe! blessings,Kathleen

Lesa said...

It has been ages since I had salmon cakes....when I am feeling up to it I am going to try this yummy sounding recipe. TFS xo

Dani said...

sounds really good, Cora....My mom used to make them too and you can also use fresh tuna or other white fish....yum!

Shabby Olde Potting Shed said...

Hey Cora, these look so good!
I've only had salmon one time. My dad cooked this big ole fish on the grill with vegetables all around it and all wrapped in tin foil. Honestly, once I got past the SMELL it was wonderful. But it had the SKIN on it still. eeew. YOURWAY looks better... especially FRIED!

I sorta had salmon today too. I planted SALMON COLORED HOLLYHOCKS BY THE PICKET FENCE. Okay; so it's not fish... it's still the word; so we are still on THE SAME PAGE.
smoochy holykisses,

Anonymous said...

Thanks for sharing this recipe. It sounds absolutely delicious and healthy. I'm gonna make these this weekend.

Roxanne said...

Thanks for the recipe!! We used to have them when I was a child and I remember how good they were. Got chemo tomorrow but we plan to make them this weekend. Thanks for sharing:)

Anonymous said...

Yes, thank you for the recipe! I love salmon and or crab cakes! I will for sure try this recipe!

Bernie said...

Thank you for the recipe Cora, these look so good. I plan on trying them sometime soon. Hope you are keeping well, have a wonderful day.......:) Hugs

Oma aka Meme said...

this is a good thing and I must get Miss Ashley to try to make them- she is a fishy gal--LOL Meme not so much but mostly due to heart burn- so I wonder if cod would work too- as no heart burn from cod-
I have been missing in action but have had so much to do and also not feeling well-
holding you in my heart and prayers with hugs- Meme

Claudia said...

Hubz absolutely loves crab cakes so I could really surprise him by making some! Wow, do those look gooooooood!!!!! thank you! :)

Kay @ The Rustic Cottage said...

I love salmon cakes! Thank you for sharing the recipe. Being from the midwest I grew up thinking that the only way you could get salmon was from a can! Then I moved to the Pacific NW and found out differently.

KathyB. said...

Oh my, now I am hungry! Ina Garton, don't you just love her show, and now I am going to have to try this recipe!

Actually, my husband is the one who cannot be left alone with the Food Network. He ends up whipping up gourmet foods for just the 2 of us quite often. Can't complain, he loves to cook and I don't mind cleaning up so that works out just fine and tasty.

My friend received a great blessing reading your blog . After I found out her cancer has returned I sent her to this blog and she was comforted. Thank-you.

LindaSueBuhl said...

Cora - this sounds fabulous - like Kathleen - my mom made salmon "patties" and I loved them. This goes definitely above and beyond in flavor potential Thanks!

Denise said...

We eat a lot of Salmon..... grilled with fresh veggies...... but I am going to try that! It made my mouth water just looking at it......

Just stopping by to see how you are doing ? Thinking of you.......

Lea of Farmhouse Blessings said...

Mmmm ~ I remember my mom used to make these for us. Sounds yummy!

Farm Chick Paula said...

Ooooh- this sounds wonderful, Cora!
I've never had Salmon cakes made with fresh Salmon- I'm sure it's 10 times better. Thanks for sharing this- I'll definitely have to give it a try!

Roxanne said...

Hi Cora, just thought I'd tell you we made the salmon cakes. They were awesome and even the grandkids liked them. Much better than liver and onions. Blessings to you.

Char5 said...

Oh these sound YUMMY! I can see them served with some good rice and my mom's cole slaw--mmmm. I will have to try the recipe. Hope you are having a blessed week.

Hugs from WV,

Joyfulsister said...

Hi Sis...
((((Big Hugz)))) Oh my mom used make these and I totally loved it sooo much lol. Now you have me wanting some. How are you feeling?
I just had to come over and see you today. I'm going to write the recipe down as well. you are a sweetie for sharing!!!

Luv ya Lorie

Linda said...

Copying! :)

Now that I'm pregnant I've built up such an aversion towards meat.. I just don't want to eat it at all..

And I know my husband is probably getting a bit tired of either beans or fish everyday, so this will be a nice change!

Greetings from the netherlands!

p.s. You had me laughing so bad about the 'mashing everything in the potatoes'.. yeah, all Dutchies seem to do that..

Renna said...

I've never made salmon cakes with fresh salmon before, but now you've got me intrigued enough to try it.

As to removing the skin and bones from canned salmon, I don't! I just mush it all up together. The bones are so soft that once it's cooked, you don't even detect them; plus, I've read they're good for you, anyway.

Anonymous said...