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Salmon Cakes

                              Credit: 
                              Minh + Wass

Recipe Summary

Yield: Makes 16 to 18

Ingredients

Ingredient Checklist

2 1/2 tablespoons unsalted butter

2 1/2 tablespoons extra-virgin olive oil

1 small red onion, finely diced (3/4 cup)

1 1/2 cups finely diced celery (3 stalks)

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon drained capers

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

1 pound cooked salmon, flaked (reserved from Grilled Salmon)

1/2 cup mayonnaise

3/4 cup plain dry bread crumbs

2 teaspoons Dijon mustard

2 tablespoons finely chopped dill

2 large eggs, beaten

Gallery

Salmon Cakes

                              Credit: 
                              Minh + Wass

Recipe Summary

Yield: Makes 16 to 18

Salmon Cakes

                              Credit: 
                              Minh + Wass

Salmon Cakes

                              Credit: 
                              Minh + Wass

Salmon Cakes

Recipe Summary

Yield: Makes 16 to 18

Recipe Summary

Yield: Makes 16 to 18

Yield: Makes 16 to 18

Makes 16 to 18

Ingredients

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 small red onion, finely diced (3/4 cup)
  • 1 1/2 cups finely diced celery (3 stalks)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon drained capers
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound cooked salmon, flaked (reserved from Grilled Salmon)
  • 1/2 cup mayonnaise
  • 3/4 cup plain dry bread crumbs
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped dill
  • 2 large eggs, beaten

Directions

Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.

In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.

With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Salmon Cakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Salmon Cakes

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest