Salmon Cakes Recipe

Name: Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Salmon Fillet; 1/4 cups Scallions, Sliced Thin Both Whites And Greens; 1/4 cups Parsley, Chopped; 1- 1/4 cup Fresh Bread Crumbs From A Loaf Of French Bread; 3 dashes Red Pepper (or More); 2 Tablespoons Mayonnaise (or More If Needed); 1 Tablespoon Dijon Mustard; 1 whole Egg; 2 Tablespoons Olive Oil; 1 whole Yellow Or Orange Pepper; 1 Tablespoon Rice Wine Vinegar Or White Wine Vinegar; 1 Tablespoon Dijon Mustard; 1 pinch Sea Or Kosher Salt; 1 teaspoon Red Pepper; 5 Tablespoons Light Olive Oil; 12 whole Green Olives

Servings: persons

1 pound Salmon Fillet
1/4 cups Scallions, Sliced Thin Both Whites And Greens
1/4 cups Parsley, Chopped
1- 1/4 cup Fresh Bread Crumbs From A Loaf Of French Bread
3 dashes Red Pepper (or More)
2 Tablespoons Mayonnaise (or More If Needed)
1 Tablespoon Dijon Mustard
1 whole Egg
2 Tablespoons Olive Oil
1 whole Yellow Or Orange Pepper
1 Tablespoon Rice Wine Vinegar Or White Wine Vinegar
1 Tablespoon Dijon Mustard
1 pinch Sea Or Kosher Salt
1 teaspoon Red Pepper
5 Tablespoons Light Olive Oil
12 whole Green Olives

1
Fill a medium saucepan halfway with water.
2
Place salmon in the pan, cover and cook over high heat until simmering.
3
Then reduce heat to low and cook for about 5 minutes.
4
Remove from heat, drain the water and let salmon cool by placing it in your fridge for 20 minutes or so.
5
Dont worry if the salmon is not thoroughly cooked through as the salmon cakes will be cooked as well.
6
Once its cooled a bit, use a fork and flake the salmon into a bowl (my kids love doing this part).
7
Add to that the scallions, parsley, breadcrumbs, red pepper, mayo, mustard and egg.
8
Combine well with your hands or a spatula.
9
Form into about 8 cakes, place on a plate, cover with wrap and place in your fridge for them to set (about 20 minutes).
10
Roasted Pepper-Olive Aioli:
11
Broil the pepper in your oven on a piece of foil for a few minutes, turing occasionally, to evenly brown the skin.
12
The skin begins to blister when they are done.
13
Dont overcook or blacken.
14
This will just take a few minutes (but it brings out great flavor).
15
Once pepper is cool enough to handle, cut it apart, discarding the guts and seeds.
16
Cut it into chunks and place in your food processor.
17
Give it a few pluses.
18
Add the rest of the ingredients, pulse until smooth.
19
Cover until ready to serve.
20
To cook the salmon cakes, place 2 Tablespoons of olive oil in your frying/saute pan and heat the oil over medium high heat.
21
Carefully place the cakes in the pan and over medium heat, cook about 2-3 minutes a side.
22
Serve with aioli and enjoy!
23
This aioli is tasty and can even be served as a spread on slices of baguette!
24
Enjoy!
25
!
26
Colleen

597

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 16 ingredients. The key ingredients include: 1 pound Salmon Fillet, 1/4 cups Scallions, Sliced Thin Both Whites And Greens, 1/4 cups Parsley, Chopped, 1- 1/4 cup Fresh Bread Crumbs From A Loaf Of French Bread, 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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