Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network

Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Salmon Cakes
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings


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


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

25 Replies to “Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network”

  1. 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.

  2. She reminds me of The Andy Griffith Show's Aunt Bea – only…sexier and more likable.

  3. Just made salmon patties, but your recipe is Great. I will make these next time. Ty ????❤️????‼️

  4. Try frying in shortening, you will be amazed how much flavor it adds in a cast Iron skillet.

  5. Thank you for this recipe, I am going to try this. I was wondering if you had tried baking them instead of frying?

  6. 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

  7. 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!!!????????

  8. 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

  9. Just made these for my sweet man for lunch today and he absolutely loved it! Always have scrumptious recipes.????

  10. You know you rich when you say you got some left over lobster…????????????

  11. 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.

  12. 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.

  13. 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.

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