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Salmon Cakes

posted by Worm on 3/8/2023

Serves: 5 | Prep Time: 30min | Cook Time: 50min

Tags

Main

Ingredients:

  • 4Tbsp - Butter
  • 1/2tsp - Kosher Salt
  • 1/2tsp - Black Pepper
  • 1 - Small Onion (diced)
  • 4 stalks - Celery (diced)
  • 1 can - Salmon (bones removed)
  • 1/4C - Fresh Parsley (minced)
  • 1Tbsp - Capers
  • 1/4tsp - Hot Sauce
  • 1/2tsp - Worcestershire
  • 1-1/2tsp - Old Bay Seasoning
  • 1-1/2C - Rice Flour or Bread Crumbs
  • 1/2C - Mayonaise
  • 2tsp - Dijon Mustard
  • 2 - Eggs

Instructions:

  1. In a large skillet on medium low heat, melt the butter, and then add the onion, celery, salt, and pepper. Saute about 10 minutes, stirring occasionally, until translucent and starting to brown. Remove to a medium bowl and cool.
  2. Once cooled, add the rest of the ingredients to the bowl and mix thoroughly. Mixture should be quite thick. If it is too thin, add more bread crumbs or flour to thicken.
  3. Heat 1/4"in of canola oil in the large skillet over high heat. On a nearby counter, line a baking sheet with several layers of paper towels.
  4. In batches, gently scoop 1/4C - 1/3C servings of the mixture into the hot oil. Flatten with a rubber spatula and fry for about 3 minutes until golden brown. Gently flip using two spatulas, fry an additional 3 minutes. Remove and place on paper towel lined pan. Repeat to fry remainder of mixture.

Notes:

  • An adaptation of an Ina Garten recipe.
  • Serve with a spicy mayo and lemon.