If you’re trying to work more seafood into your dinner routine, you may have trouble thinking of recipes that are outside of the norm. We’re used to eating fish fillets cooked in some fashion, maybe baked or seared in a pan. Still, not all of these recipes have to quite as formal as that. Although many of us are probably familiar with the taste of salmon in its many different forms, whether it’s oven-baked or smoked and put on a bagel. But it can also be incorporated into a kind of patty or meatball!
Today’s recipe takes some of the formality out of salmon by making them into little burger patties that are absolutely delicious. When cooked correctly, the outside will crisp up and the inside will still be rich, flaky and mouth-watering.
Here’s what you need:
- 1 pound of salmon filet (fresh is best but 14 or 15 ounces of canned can substitute)
- garlic salt
- pepper
- olive oil
- 1 medium-sized onion
- 1/2 of a diced red bell pepper
- 3 tablespoons of unsalted butter
- 1 cup of Panko breadcrumbs
- 2 large eggs, lightly beaten
- 3 tablespoons of mayonnaise
- 1 teaspoon of Worcestershire sauce
- 1/4 cup of minced parsley
Here’s what you need to do:
1. Before anything else, preheat your oven to 425 degrees. Get a baking sheet and line it with parchment paper—if you have a Silpat, that would also work well here. After that, throw your salmon skin-side down, brush it with olive oil and season it with garlic salt and pepper.
2. Bake your salmon uncovered for 10 to 15 minutes until just barely cooked through. After that, take it out, cover it in foil and let it sit for another 10 minutes. Once it has cooled off, take off the skin and break the salmon into flakes with a fork, carefully removing any bones you find as you do so.
3. Next, get a medium skillet and set it to medium heat on the stovetop. Add a tablespoon of olive oil, a tablespoon of butter, finely diced onions and diced bell pepper. Sauté these ingredients until they get soft and golden-colored, somewhere around seven to nine minutes. At that point, take them off the heat.
4. Get a big mixing bowl and throw together your flaked salmon and sautéed onions and peppers along with your bread crumbs, eggs and mayonnaise. Next, toss in a teaspoon of garlic salt, 1/4 teaspoon of black pepper and 1/4 of fresh parsley. Stir the entire mixture until it’s evenly combined.
5. Take your salmon mixture and form it into 13 to 14 little patties. To make this process easier, consider using an ice cream scoop or another medium-sized spoon. Make sure each of the patties is approximately 1/3 to 1/2 an inch thick.
6. Get your skillet going over medium heat again and add in a tablespoon of oil along with another tablespoon of butter. Wait until the butter is hot enough to be sizzling before throwing in half of your salmon cakes. Sauté the cakes for about three and a half to four minutes on each side (or until they are golden brown and fully cooked). Feel free to adjust the heat if things get too hot or start to burn.
7. After the first half of the cakes are down, take them out and put them on a plate lined with paper towels. Add another tablespoon of oil and butter and finish off the rest of the patties. After that, you’re all done!
These patties are delicious on their own but you can also feel free to serve them with tartar sauce or a squeeze of lemon juice! You could even find a way to make tasty sandwiches out of these unless you just want to eat them straight. Happy cooking!
Have you tried these salmon cakes? Let us know what you think in the comments below.
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