Mohamed Shili This flavorful Ina Garten-Inspired Salmon Cakes recipe is prepared using fresh salmon, olive oil, red onion, bell peppers, and celery. This savory Salmon Cakes recipe is a dinner option that takes about 1 hour to prepare and can serve up to 5 people.
Ina Garten Salmon Cakes 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
How To Make Ina Garten Salmon Cakes
- Preheat Your Oven: Start by preheating your oven to 350°F. This ensures it’s hot enough to perfectly cook the salmon.
- Cook the Salmon: Place the salmon on a baking tray lined with parchment for easy cleanup. Brush it with olive oil and season with a pinch of kosher salt and freshly ground black pepper. Roast it in the oven for 15-20 minutes, or until it flakes easily. Allow the salmon to cool, then refrigerate it to firm up.
- Sauté the Vegetables: In a skillet, melt the butter and add a splash of olive oil. Toss in the red onion, celery, and bell peppers. Add the parsley, capers, hot sauce, Worcestershire sauce, and crab boil seasoning. Cook over medium heat until the vegetables are tender and aromatic, which should take about 5-7 minutes. Let this mixture cool to room temperature.
- Prepare the Bread Crumbs: While the veggies are cooling, crumble the stale bread into a food processor and pulse until you get fine crumbs. Spread these crumbs on a baking sheet and toast them in the oven for about 5 minutes or until golden and crispy.
- Mix Ingredients: In a large mixing bowl, flake the chilled salmon with a fork. Stir in the cooled, toasted bread crumbs, mayonnaise, Dijon mustard, and eggs until combined. Gently fold in the cooled vegetable mixture. Let the mixture chill in the refrigerator for 30 minutes to set, making it easier to shape the cakes.
- Form the Cakes: With damp hands, form the salmon mixture into 10 evenly sized cakes.
- Fry the Cakes: Heat a mix of butter and olive oil in a large frying pan over medium heat. Fry the salmon cakes for about 3-4 minutes on each side, or until they are beautifully golden brown and crispy.
- Serve Immediately: Enjoy your salmon cakes hot, ideally with a side of light, lemony salad or your favorite dipping sauce.
Recipe Tips
- Add some zest: Try mixing in the zest of one lemon to the salmon mixture before forming the cakes to enhance the freshness and add a light, citrusy flavor.
- Change up the texture: Consider adding a quarter cup of finely chopped nuts like almonds or pecans for a crunchy texture contrast in your salmon cakes.
- Boost the umami: Incorporate a tablespoon of Parmesan cheese or a dash of soy sauce into the mixture to deepen the umami flavor without overpowering the salmon.
- Freshen it up: Add a handful of chopped fresh dill or tarragon to the vegetable mixture for an aromatic lift that complements the fish wonderfully.
What To Serve With Salmon Cakes
Serve your savory Salmon Cakes with roasted asparagus, a tangy cucumber salad, sweet potato fries, creamy dill sauce, and a crisp apple slaw.
You can also pair these with a refreshing mint yogurt dip or pickled radishes for a unique twist.
How To Store Salmon Cakes Leftover
To Refrigerate: Place leftover Salmon Cakes in an airtight container, separating layers with parchment paper to prevent sticking. They will keep well in the refrigerator for up to 3 days.
To Freeze: Salmon Cakes freeze well when wrapped individually in plastic wrap and then placed in a freezer-safe bag. They can be stored this way for up to 2 months; however, they are best enjoyed fresh for optimal texture.
How To Reheat Salmon Cakes Leftover
In The Oven: Place the Salmon Cakes on a baking sheet lined with parchment paper. Reheat at 350°F for about 10-15 minutes or until heated through; this method helps preserve their crispy exterior.
In The Microwave: Reheat Salmon Cakes in the microwave by placing them on a microwave-safe plate and covering them with a damp paper towel. Heat on high for 1-2 minutes or until hot throughout; this is quick but may soften the crust.
In The Air Fryer: Reheat Salmon Cakes in the air fryer at 350°F for about 3-5 minutes. This method quickly restores their crispness and warmth without drying them out.
Frequently Asked Questions
Can I use canned salmon instead of fresh salmon for these cakes?
Yes, you can use canned salmon as a convenient alternative to fresh salmon. Make sure to drain and flake it well before mixing it with other ingredients. This substitution might slightly alter the texture and taste but still yields delicious results.
Is there a dairy-free alternative for butter in this recipe?
For a dairy-free version, you can substitute the butter with the same amount of olive oil or any other plant-based oil. This will keep the sautéing process similar and not compromise the cakes’ flavor.
Can I make the salmon cakes ahead of time?
Yes, you can prepare the salmon mixture a day in advance and store it in the refrigerator. This not only saves time but also helps the flavors to meld together more effectively, enhancing the overall taste.
Ina Garten Salmon Cakes Nutrition Facts
Serving Size: A Salmon Cake
- Calories: 473
- Total Fat: 39 g
- Saturated Fat: 11 g
- Carbohydrates: 16 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 15 g
- Cholesterol: 142 mg
- Sodium: 530 mg
Try More Ina Garten Recipes:
Ina Garten Salmon Cakes
Description
This flavorful Ina Garten-Inspired Salmon Cakes recipe is prepared using fresh salmon, olive oil, red onion, bell peppers, and celery. This savory Salmon Cakes recipe is a dinner option that takes about 1 hour to prepare and can serve up to 5 people.
Ina Garten Salmon Cakes Ingredients
How To Make Ina Garten Salmon Cakes
- Preheat Your Oven: Start by preheating your oven to 350°F. This ensures it’s hot enough to perfectly cook the salmon.
- Cook the Salmon: Place the salmon on a baking tray lined with parchment for easy cleanup. Brush it with olive oil and season with a pinch of kosher salt and freshly ground black pepper. Roast it in the oven for 15-20 minutes, or until it flakes easily. Allow the salmon to cool, then refrigerate it to firm up.
- Sauté the Vegetables: In a skillet, melt the butter and add a splash of olive oil. Toss in the red onion, celery, and bell peppers. Add the parsley, capers, hot sauce, Worcestershire sauce, and crab boil seasoning. Cook over medium heat until the vegetables are tender and aromatic, which should take about 5-7 minutes. Let this mixture cool to room temperature.
- Prepare the Bread Crumbs: While the veggies are cooling, crumble the stale bread into a food processor and pulse until you get fine crumbs. Spread these crumbs on a baking sheet and toast them in the oven for about 5 minutes or until golden and crispy.
- Mix Ingredients: In a large mixing bowl, flake the chilled salmon with a fork. Stir in the cooled, toasted bread crumbs, mayonnaise, Dijon mustard, and eggs until combined. Gently fold in the cooled vegetable mixture. Let the mixture chill in the refrigerator for 30 minutes to set, making it easier to shape the cakes.
- Form the Cakes: With damp hands, form the salmon mixture into 10 evenly sized cakes.
- Fry the Cakes: Heat a mix of butter and olive oil in a large frying pan over medium heat. Fry the salmon cakes for about 3-4 minutes on each side, or until they are beautifully golden brown and crispy.
- Serve Immediately: Enjoy your salmon cakes hot, ideally with a side of light, lemony salad or your favorite dipping sauce.
