Fresh Salmon Cakes
This recipe makes a lot of salmon cakes. We love fishing in the Puget Sound and every other year salmon is in season, with pink salmon being plentiful. Pink salmon fillets don’t freeze as well as coho or king so we make pink salmon cakes instead. The frozen salmon cakes freeze great once we vacuum pack! Because our catch is large enough, I use 4 to 5 fish depending on their size. Just half this recipe for a more realistic amount. I serve these with homemade tartar sauce.
Fresh Salmon Cakes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion minced
- 1 medium red bell pepper minced
- 2 stalks celery minced
- 1/4 cup capers
- salt and pepper to taste
- 4 pounds fresh wild salmon, coarsely chopped
- 1 1/2 cups mayonnaise
- 1 cup panko bread crumbs
- 8 cloves garlic minced
- 1/4 cup Dijon mustard
- 1 tablespoon Zatararains crab boil seasoning
- 1 cup Panko bread crumbs for dredging
Instructions
- In a large skillet, heat oil and add onion, pepper, celery, capers and salt/pepper. Sauté until onions are soft. Remove from heat and let cool to room temperature.
- In a mixing bowl, combine chopped salmon, cooled onion mixture, mayonnaise, panko crumbs, garlic, dijon mustard and Zatararain's seasoning. Refrigerate thie mixture in a covered bowl to set up for at least an hour.
- In a large skillet, heat oil over medium heat. Form salmon mixture into patties, dredge in panko and cook until golden brown, about 5 minutes on each side
- I like to serve with homemade tartar sauce.
- Vacuum seal and freeze any left over patties right away.