We’ve been eating a lot of salmon cakes lately. Wild caught fresh salmon is expensive, so using the canned variety is a great way to get the beneficial omega-3s at a more reasonable price point. This recipe is flexible, and you can adjust the quantities of mayo and breadcrumbs to achieve the desired consistency. If you don’t have a shallot on hand, just use a bit more red onion. A squeeze or two of fresh lemon juice is also a nice addition. We are still working on developing the perfect sauce to serve with the salmon cakes, but we’ve been experimenting with yogurt/mayo/sour cream combinations, accented with garlic and dill.
Adapted from Barefoot Contessa
4 T olive oil, divided
2 cans wild Alaskan salmon
1/2 small red onion, finely diced
1 shallot, finely diced
2 stalks celery, finely diced
1/2 bell pepper, finely diced (red, green, yellow, or any combination you please)
1 large clove garlic, minced
1 T parsley, minced
4-5 dashes Worcestershire sauce
2 tsp Old Bay seasoning (or to taste)
1/4 c mayo
2 tsp dijon mustard
1 eggs, lightly beaten
salt, to taste
pepper, to taste
1/2 c bread crumbs
1) Heat 2 T olive oil in large skillet; saute onion, shallot, celery, pepper and garlic until tender; let cool.
2) Place salmon in a large bowl, breaking up as necessary; add onion mixture and mix.
3) Add parsley, Worcestershire, Old Bay, mayo, mustard, eggs and salt & pepper; lightly mix.
4) Stir in bread crumbs until mixture holds a firm patty shape (not too dry/not too wet).
5) Refrigerate for at least an hour.
6) Heat 2 T oil in a non-stick skillet.
7) Form salmon mixture into 3″ patties (about 3/4″ thick); fry on medium-low until golden brown (approx. 15 mins per side).