Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
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Ina Garten’s Salmon Cakes | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=G3yorLC7WKA
Us unwashed people who don’t live in the Hampton’s and party with Hilary and the other millionaire libs usually don’t have leftover lobster. So out of touch.
Liberals always demand to live in luxury. ????
I used to love her as a kid.
Would have salmon filet by itself. Too many other ingredients.
She reminds me of The Andy Griffith Show's Aunt Bea – only…sexier and more likable.
Just made salmon patties, but your recipe is Great. I will make these next time. Ty ????❤️????‼️
Try frying in shortening, you will be amazed how much flavor it adds in a cast Iron skillet.
Can you freeze the salmon cakes and cook them later?
She always makes me feel like EVERYTHINGS EASY & OK. ❤️
My go to recipe with leftover salmon! Perfection!????
Thank you for this recipe, I am going to try this. I was wondering if you had tried baking them instead of frying?
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I used chopped poblano peppers instead of the bell peppers for extra flavor topped the cakes with a Bleu Cheese dressing they were tasty and a hit
It has been a while since I watched your videos, I use to take a nap before going to work( night shift postal ) while I enjoyed your videos I used to dose off to that calm, soothing background music and your voice. I will try this recipe. Thank you much!!!????????
What I love about Ina is she doesn't mess around .
She can get a meal on the table in no time flat. And her recipes are so doggone tasty
I hate capers, I use lemon zest and lemon juice.
Look how perfect all the vegetables r chopped
Just made these for my sweet man for lunch today and he absolutely loved it! Always have scrumptious recipes.????
Ok don't know if I would like all those veg .in my salmon cakes ….
You know you rich when you say you got some left over lobster…????????????
Leave it to the great Ina to do something I've never seen in an ancient dish. Salmon cakes, croquettes, Patti's what have you have been done by everyone. I've never seen it done with capers, mayo, or dijon mustard. I dont doubt for a second how amazing they must be. Thanks Ina, as always.
Lobster is so filling…of course there would be left overs! lo
I store all my excess gold in the trunk of my Bentley.
I’ve been making this recipe for 4 months now. I made some adjustment and additions and people really love it. Be careful not to share or expect a flood of requests. Superb recipe. Oh, don’t forget a dash of love.
hi i live in australia.. and can not get old bay seasoning…. any suggestions…. can tin salmon work in this and can they be oven baked please.