Salmon And Shrimp Cakes From Chef Bubba Recipe

Name: Salmon And Shrimp Cakes From Chef Bubba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces shrimp, peeled, deveined and minced; 1 cup finely chopped red bell pepper; 3 tablespoons extra virgin olive oil, divided; 1 pound salmon fillets; 1 3/4 cups dry whole wheat bread crumbs; 5 tablespoons grated Parmesan cheese; 1 1/2 teaspoons ground black pepper; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 2 tablespoons chopped fresh chives; 1 fresh jalapeno pepper, seeded and chopped; 2 eggs, well beaten; 1 (8 ounce) package cream cheese, softened

Servings: persons

10 ounces shrimp, peeled, deveined and minced
1 cup finely chopped red bell pepper
3 tablespoons extra virgin olive oil, divided
1 pound salmon fillets
1 3/4 cups dry whole wheat bread crumbs
5 tablespoons grated Parmesan cheese
1 1/2 teaspoons ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh chives
1 fresh jalapeno pepper, seeded and chopped
2 eggs, well beaten
1 (8 ounce) package cream cheese, softened

1
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
2
In a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked. Remove from heat, and set aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink. Remove from heat, cool, and finely chop.
3
In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon, remaining olive oil, chives, and jalapeno. Thoroughly blend eggs and cream cheese into the mixture.
4
Divide the mixture into about 4 patties 3/4 inch thick, and arrange on the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven, until lightly browned.

671

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 10 ounces shrimp, peeled, deveined and minced, 1 cup finely chopped red bell pepper, 3 tablespoons extra virgin olive oil, divided, 1 pound salmon fillets, and more.

Yes, Salmon And Shrimp Cakes From Chef Bubba 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!

Salmon And Shrimp Cakes From Chef Bubba

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions