Best Seattle Salmon Cakes with Tomato Basil Sauce

Name: Best Seattle Salmon Cakes with Tomato Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/4 cup scallions, spring or green onions; 1 clove garlic minced; 1 pound salmon cooked, flaked; 1 cup bread crumbs; 2 large eggs lightly beaten; 3 tablespoons cream; 1/4 cup basil fresh, slivered; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 tablespoons vegetable oil; ⅓ cup white wine; 2 tablespoons shallots finely chopped; 1 teaspoon white wine vinegar; 2 teaspoons tomato paste; 2 tablespoons heavy whipping cream; 1/2 cup butter chilled; 1/4 cup basil fresh, chopped; 1/4 teaspoon salt; 1 pinch white pepper

Servings: persons

2 tablespoons butter
1/4 cup scallions, spring or green onions
1 clove garlic minced
1 pound salmon cooked, flaked
1 cup bread crumbs
2 large eggs lightly beaten
3 tablespoons cream
1/4 cup basil fresh, slivered
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil
⅓ cup white wine
2 tablespoons shallots finely chopped
1 teaspoon white wine vinegar
2 teaspoons tomato paste
2 tablespoons heavy whipping cream
1/2 cup butter chilled
1/4 cup basil fresh, chopped
1/4 teaspoon salt
1 pinch white pepper

1
For Salmon Cakes: Melt butter in a small saut?
2
pan over medium-low heat.
3
Add green onion and cook 2 minutes.
4
Add garlic and cook 2 minutes longer.
5
Transfer to a medium bowl.
6
Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl.
7
Mix with a fork until blended.
8
Cover and refrigerate for 30 minutes.
9
For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste.
10
Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons.
11
Add cream and boil 1 minute.
12
Reduce heat to medium and add cold butter, 1 tablespoon at a time.
13
Whisk constantly until all butter is added and sauce has thickened.
14
Do not allow sauce to boil again.
15
Remove from heat and stir in basil, salt, and pepper.
16
Sauce may be reheated briefly over low heat just before serving.
17
Form salmon mixture into 8 cakes.
18
Heat oil in a large skillet over medium heat.
19
Cook cakes 3 minutes per side.
20
Divide cakes among 4 plates, spoon sauce over and serve immediately.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons butter, 1/4 cup scallions, spring or green onions, 1 clove garlic minced, 1 pound salmon cooked, flaked, and more.

Yes, Best Seattle Salmon Cakes with Tomato Basil Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!