Salmon Cakes Recipe

Name: Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh salmon filet, skinned and boned; 2 ounces fresh uncooked shrimp; 1 large egg white, beaten; 2 tablespoons finely diced red or yellow bell pepper, or a combination; 1 tablespoon finely chopped green onion, both white and green parts; 2 teaspoons finely grated lemon zest; 1/2 teaspoon seeded and minced jalapeno chile; 2 teaspoons mayonnaise; 2 teaspoons rinsed and chopped capers; 1/3 cup panko or other coarse dry bread crumbs, plus additional for dredging; Kosher or sea salt and freshly ground pepper to taste; Olive oil for sauteing

Servings: persons

8 ounces fresh salmon filet, skinned and boned
2 ounces fresh uncooked shrimp
1 large egg white, beaten
2 tablespoons finely diced red or yellow bell pepper, or a combination
1 tablespoon finely chopped green onion, both white and green parts
2 teaspoons finely grated lemon zest
1/2 teaspoon seeded and minced jalapeno chile
2 teaspoons mayonnaise
2 teaspoons rinsed and chopped capers
1/3 cup panko or other coarse dry bread crumbs, plus additional for dredging
Kosher or sea salt and freshly ground pepper to taste
Olive oil for sauteing

1
Divide the salmon in half.
2
Cut half the salmon into 1/4-inch dice and very finely chop the other half Cut the shrimp into 1/4-inch dice.
3
In a medium bowl, combine the diced salmon, chopped salmon, shrimp, egg white, bell pepper, green onion, lemon zest, chile, mayonnaise, capers, and the 1/3 cup bread crumbs.
4
It should just hold together and at the same time not be too dense and heavy.
5
Add more bread crumbs or mayonnaise if needed.
6
Season to taste with salt and pepper.
7
Divide the mixture and pat to form into 8 cakes no thicker than 1 inch.
8
(The salmon cakes may be prepared in advance to this point.
9
Store, uncovered, in the refrigerator for up to 4 hours.)
10
Season more bread crumbs with salt and pepper and dredge the salmon cakes.
11
In a large saute pan, pour in olive oil to a depth of 1/8 inch.
12
Heat the oil and saute the cakes until golden brown, about 3 minutes per side.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 ounces fresh salmon filet, skinned and boned, 2 ounces fresh uncooked shrimp, 1 large egg white, beaten, 2 tablespoons finely diced red or yellow bell pepper, or a combination, and more.

Yes, Salmon Cakes 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.

Salmon Cakes

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