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Apr 7, 2018 · Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients. 2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat. 3.
- Appetizer
- 4 min
- 157
- Overview
- Ingredients
- Directions
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. S...
1 tablespoon extra-virgin olive oil
2 tablespoons minced red bell pepper
salt and pepper to taste
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup panko bread crumbs
1 pinch seafood seasoning (such as Old Bay®)
Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
- John Mitzewich
- 460
- Dinner
Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches. Serve straight away, with veg or salad and lemon wedges for squeezing over. Use a mixture of regular and sweet potatoes.
- Fish
- 186
- 4
Sep 19, 2017 · Preheat your oven to 120C / 100C fan / gas mark ½ / 250F. Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side.
- (12)
- 329
- Main Course, Starter
Aug 15, 2024 · Method. In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper. Form 8 patties, about 1/2 inch thick. Cover the patties and chill in the refrigerator for at least 30 minutes (or up to several hours ...
- (33)
- 1 min
- 299
Nov 1, 2019 · Heat a 12-inch nonstick skillet over medium-high heat. Add olive oil and heat until just shimmering. Place half of the patties into the skillet and cook, without moving, until golden brown, 2 to 2 ½ minutes. Carefully flip the patties and cook until the second side is golden brown, 2 to 2 ½ minutes more.
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Apr 15, 2021 · Instructions. Drain salmon and shred it with a fork. In a medium bowl, mix it with the parsley, capers, Old Bay, onion powder, kosher salt, panko, Dijon mustard, mayonnaise, and egg. Form the dough into 8 patties that are about ½ inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours).
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