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Ina Garten Salmon Cakes Recipe

Ina Garten Salmon Cakes Recipe

Prep Time 30 mins
Cook Time 50 mins
Inactive Time 1 hr
Total Time 2 hrs 20 mins
Course Appetizer, Side Course
Cuisine American
Servings 5 cakes
Calories 350 kcal

Ingredients
  

  • 1/2 lbs fresh salmon 
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp unsalted butter
  • 1 small red onion diced
  • 4 stalks celery diced
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1/4 cup fresh flat-leaf parsley, minced
  • 1 tbsp capers, drained
  • 1/4 tsp hot sauce (recommended - Tabasco) 
  • 1/2 tsp Worcestershire sauce
  • 1.5 tsp crab boil seasoning (recommended: Old Bay)
  • 3 slices stale bread, crusts removed
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 large  eggs, lightly beaten

Instructions
 

  • 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
  •  Cook until the vegetables are soft, approximately 15 to 20 minutes 
  • Cool to room temperature
  • Break the bread slices into 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 
  • Serve hot and fresh! 
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