salmon cakes

salmon cakes

We all have childhood favorites; dishes that bring the coziest of memories, a most welcomed nostalgia of which I never tire. I smile as I look back on those dishes because, more often than not, they are some of the most simple and humble dishes in my mom’s repertoire. I imagine she had her fair share of laughter on each occasion where my sister and I would beg and plead for said dishes. Salmon cakes was very much one of them – unfussy, filing, and so wonderfully satisfying. Tender and flaky, these cakes fit the bill for breakfast, lunch, or dinner.

peppers and onionssalmon cakessalmon cakes

These cakes are stuffed with sautéed peppers and onions, which are well-seasoned with Old Bay, capers, hot sauce, and Worcestershire. I broil the cakes instead of frying them, resulting in a much healthier dish, without sacrificing any of the crispy, golden-brown edges – thanks to the broiler. These cakes are wonderful on their own, served with a quick remoulade for dipping on the side. They are also great in a sandwich with lettuce, tomato, and a dollop of the remoulade on top. I even love them for breakfast underneath a fried egg. Is the salmon cake versatile or what? Salmon cakes are definitely a meal that I always wish I had made more, doubled – or even tripled – the recipe, because I inevitably regret their final disappearance from the fridge.

salmon cakes

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salmon cakes

These cakes are fabulous on their own – but another great variation is to serve them in a sandwich with lettuce and tomato. I make a quick remoulade to top the cakes with, and it is a wonderful finishing touch that adds a bit of heat – but feel free to dial down the hot sauce if you would like yours a bit more mild.

Adapted from Ina Garten
Serves 4

For the cakes:
1/2 pound cooked or canned salmon, chilled or room temperature
2 tablespoons olive oil
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 green bell pepper (1 small pepper)
1 tablespoon dried parsley
1 tablespoon capers, drained and chopped
1 teaspoon hot sauce [I use Frank's Red Hot Sauce]
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning [I use Old Bay]
Sea salt and freshly cracked black pepper, to taste
1 cup Italian bread crumbs, toasted lightly on a baking sheet, if desired
1/3 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Bakery rolls, sliced tomato, and lettuce, for serving

For the Remoulade:
1/2 cup good mayonnaise
1 heaping tablespoon chopped capers
1-2 tablespoons hot sauce [I use Frank's Red Hot Sauce], to taste
1/2 teaspoon lemon juice
Light dash of Worcestershire sauce
Sea salt and freshly cracked black pepper, to taste
Sprinkle of cayenne pepper, to taste, if desired

Warm about 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery, bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and cook until the vegetables are soft, about 15 to 20 minutes. Remove from heat and let the mixture come to room temperature.

Carefully pick the salmon free of any bones, and mix gently with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooled vegetable mixture and stir to combine. Shape into 8 cakes.

To make the remoulade, vigorously stir all ingredients together until well combined. Taste and adjust seasonings as desired. Set aside.

Preheat the oven to the broil setting. Line a baking sheet with aluminum foil and mist lightly with oil. Carefully transfer the cakes to the baking sheet and broil on each side until browned, about 4-5 minutes per side, being very gentle when you flip the cakes during cooking. Be sure to watch the cakes closely to ensure they do not burn.

Serve hot with the remoulade.

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46 thoughts on “salmon cakes

  1. Aahhh…memories of my own childhood, as well. Looks delicious, Lisa! I really like your addition of veggies, too…my mom didn’t get that fancy. ;)

    • Thanks, Nancy! The veggies really make them fantastic! Especially in the sandwich – makes for quite a substantial meal :)

  2. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener

  3. Salmon cakes, crab cakes, any kind of seafood cake is a win for me. And your remoulade sauce sounds so good. I always like to have some extra on the side. :)

  4. This is so colourful, sounds packed with flavour and texture too, no wonder this was a childhood favourite, Lisa! Thank you for sharing this recipe with Fiesta Friday, I know I’m going to make this soon… and maybe have it for breakfast! :-D

  5. These were a Friday staple when I was young. My mother would usually add a can of tuna (to save money). Thanks for the grown-up version. I’ll try it tonight!

  6. Love that food can bring back so many wonderful childhood memories. These salmon cakes look fantastic – I love the sound of the remoulade! Everything sounds so delicious – pinning!

  7. There are so many delicious vegetables in these they really are the healthy version! And they’re something I haven’t made in the longest time. Fishcakes are generally made with potatoes over here, which are good. But the filling is usually more than the fish! Especially with shop-bought. Which defeats the purpose, in my mind. Besides, I love sneaking in lots of veg where possible – even from myself. :)

  8. Lisa, your salmon cakes look absolutely gorgeous! I love the sauce with the capers and different seasonings….So yummy!! And some wonderful pictures!!

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