Shrimp and Salmon Cakes Recipe

Name: Shrimp and Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar roasted red peppers; 1 small yellow onion, sliced; 1/2 cup red wine vinegar; 1/2 cup water; 1 tablespoon sugar; Pinch salt; 1 cup mayonnaise; 3 tablespoons spicy mustard; 2 tablespoons oil; 1 large yellow onion, diced; 1 large green bell pepper, diced; 1 pound cooked chopped shrimp; 2 pounds cooked chopped salmon; 4 eggs; 4 ounces cream cheese; 1/2 cup shredded Cheddar; 1/2 cup shredded Parmesan; 1 1/2 cups bread crumbs; Pinch salt; Pinch sugar

Servings: persons

1 jar roasted red peppers
1 small yellow onion, sliced
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon sugar
Pinch salt
1 cup mayonnaise
3 tablespoons spicy mustard
2 tablespoons oil
1 large yellow onion, diced
1 large green bell pepper, diced
1 pound cooked chopped shrimp
2 pounds cooked chopped salmon
4 eggs
4 ounces cream cheese
1/2 cup shredded Cheddar
1/2 cup shredded Parmesan
1 1/2 cups bread crumbs
Pinch salt
Pinch sugar

1
In a medium saucepan over medium heat, add the red pepper, onion, vinegar, water, sugar and salt.
2
Simmer until the liquid is reduced to half.
3
Let cool, transfer to a blender and puree.
4
Add the mayonnaise and mustard and stir to combine.
5
Set aside.
6
For the cakes:
7
Add the oil to a large saute pan over medium heat.
8
Stir in the onion and pepper and saute until soft.
9
Add the shrimp and cook until the shrimp turns pink.
10
Let it cool, then add the remaining ingredients and mix gently.
11
Do not over mix.
12
Form the mixture into 8-ounce balls, then flatten them into patties.
13
Heat the grill or griddle to high.
14
Grill the patties on both sides until heated through.
15
Transfer to a serving platter and serve with the red pepper sauce.
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1468

kcal

Calories

110

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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: 1 jar roasted red peppers, 1 small yellow onion, sliced, 1/2 cup red wine vinegar, 1/2 cup water, and more.

Yes, Shrimp and 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.

That's it — enjoy your meal!

Shrimp and Salmon Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions