Ina Garten Salmon Cakes

Ina Garten’s Salmon Cakes recipe from Barefoot Contessa is the best Salmon Cakes recipe ever. These Salmon Cakes are meticulously crafted to feature fresh salmon, bread crumbs, eggs, red and yellow bell peppers, red onion, celery, capers, and parsley. 

These Salmon Cakes can be fried, oven-baked, or cooked in the air fryer. Please feel free to leave your feedback about these crispy Salmon patties.

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 Salmon Cakes

1. Preparation: Preheat your oven to 350°F.
2. Cook Salmon: Place salmon on a baking tray, brush with olive oil, season with salt and pepper, and roast for 15-20 minutes. Let it cool, then refrigerate.
3. Sauté Vegetables: In a pan, melt butter with olive oil. Add onions, celery, bell peppers, parsley, capers, and seasonings. Cook until soft and then let it cool.
4. Prepare Bread Crumbs: Process stale bread in a food processor to make crumbs. Toast them in the oven for 5 minutes.
5. Mix Ingredients: In a large bowl, flake the cold salmon. Add toasted bread crumbs, mayonnaise, mustard, eggs, and the cooled vegetable mixture. Mix well and chill for 30 minutes.
6. Form Cakes: Shape the mixture into 10 cakes.
7. Fry: In a pan, heat butter and olive oil. Fry the salmon cakes until browned on both sides, about 3-4 minutes per side. Serve hot.

How Long To Bake Salmon Cakes 

If you choose to bake the salmon cakes in the oven instead of frying them, you should bake Salmon Cakes at 375°F for about 20-25 minutes. 

If using an air fryer, cook the salmon cakes at 375°F for 15-18 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.

Make sure to flip them halfway through the baking time to ensure even browning on both sides.

How To Make Salmon Cakes With Canned Salmon

To make this Ina Garten Salmon Cakes recipe with canned salmon, use a 14-ounce can of drained and deboned salmon. Mix with bread crumbs, beaten eggs, diced peppers, onion, celery, capers, parsley, seasonings, mayonnaise, and Dijon. Shape into cakes and fry as originally instructed.

What To Serve With Salmon Cakes 

Serve thoses ina garten salmon cakes with Yorkshire Pudding, Pickled Red Cabbage, Pasta Primavera or Vegetarian Paella.

How Long Do Salmon Cakes Last In The Fridge 

Cooked Salmon Cakes can last in the fridge for about 3-4 days. Simply store them in an airtight container to stay fresh.

Can You Freeze Salmon Cakes 

Yes, Salmon Cakes can be frozen for up to 3 months. Simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container.

You don’t need to thaw, just reheat Salmon Cakes directly from frozen in the oven for about 20-25 minutes at 375°F or until heated through.

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 Recipes:

• Ina Garten Poached Salmon
• Ina Garten Salmon Marinade
• Baked Cod With Panko Ina Garten
• Seafood Casserole Ina Garten
• Ina Garten Curried Couscous Salad