Fresh Salmon and Caper Cakes are crispy on the outside and full of tender chunks of salmon on the inside. Capers add a pop of briny flavor. Serve them with creamy tartar sauce or spicy cocktail sauce.
With a sea full of fish options, salmon is a popular and healthy choice. But it is easy to fall into a rut and prepare it the same way each time it is served. Reel in a new recipe for the favorite fish and make Fresh Salmon and Caper Cakes.
why I love fresh salmon cakes
Many salmon cake recipes feature canned salmon. While it is a suitable, readily available, and tasty option, using fresh salmon enlivens the dish with the mild tasting meat that came straight out of the sea. Similar to the well-known crab cakes, salmon cakes are a more economical option that does not lack for flavor or ease of preparation.
the ingredients
- olive oil
- onion
- celery
- red pepper
- garlic
- salmon
- capers
- mayonnaise
- egg
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- panko
- seasoned bread crumbs
- fresh parsley
- kosher salt and freshly ground pepper
- lemon
- cocktail sauce and tartar sauce
tips for buying fresh salmon
- Make sure to buy the freshest salmon you can.
- It should not have a fishy smell but, rather a mild aroma that is slightly like salt water.
- The color of will vary depending on the variety of salmon purchased.
- Atlantic, king, Chinook, and sockeye are readily available and suitable choices for making salmon cakes.
- The flesh of the cold-water fish can vary from a light pinkish hue to a deep red color depending on the kind of salmon.
- Steer clear of fish that is very pale in color or has dark spots.
suggestions and tips
- A quartet of sauteed vegetables including onion, celery, red pepper and garlic add a subtle depth of flavor to the cakes.
- The fresh salmon is coarsely chopped giving the cakes a unique nubby texture. A sharp chef's knife makes chopping a breeze.
- Tiny capers add a salty, briny and tangy pop of flavor.
- Well-stocked pantry staples including mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning round out the one and only taste of the delicious seafood cakes.
- After a brief chill in the refrigerator, the salmon cakes need only a few minutes of sauteing to achieve a golden brown crust. I love these durable nonstick pans for every day cooking. Make sure to only sauté the cakes until they are just cooked through. Overcooked salmon cakes will be dry and lack flavor.
how to serve salmon cakes
Serve Fresh Salmon and Caper Cakes with a squeeze of fresh lemon juice and all-time favorite seafood dipping sauces of either cocktail or tartar sauces. They are delicious on a bed of mixed greens. Also try them as sandwiches on soft rolls.
more seafood recipes I love
- Lemon and Garlic Butter Shrimp Scampi
- Roasted Maple Salmon with Sweet Potatoes and Brussels Sprouts - a sheet pan recipe!
- Mussels Marinara - ready in 20 minutes!
- New England Clam Chowder - so creamy good!
- Korean Barbecue Shrimp
- Late Summer Lobster Rolls - a Jersey Shore classic
just one more thing
Also, if you make these delicious fresh salmon cakes, I love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Fresh Salmon and Caper Cakes
Ingredients
- 3 tablespoons olive oil divided
- ½ cup finely chopped onion
- ½ cup finely minced celery
- ⅓ chopped red pepper
- 2 minced garlic cloves
- 2 pounds salmon skin removed and chopped in ½ inch dice
- 2 tablespoons capers drained
- ¼ cup mayonnaise
- 1 large egg slightly beaten
- 2 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ cup panko
- ¼ cup seasoned bread crumbs
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- Lemon wedges for serving
- Cocktail sauce or tartar sauce for serving
Instructions
- Heat 1 tablespoon of extra olive oil in a sauté pan over medium high heat. Add the onion, celery, red pepper, garlic and a pinch of salt and pepper. Sauté for about 5 to 7 minutes. The onions should be translucent and the vegetables softened. Remove from the pan to a large bowl. Cool slightly.
- Add the salmon, capers, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko, bread crumbs, and parsley to the bowl with the sautéed vegetables. Stir gently to combine the ingredients thoroughly.
- Using a ½ cup measure, form the salmon mixture into 8 cakes. Refrigerate for about 15 to 30 minutes to firm up the cakes.
- Heat a large sauté pan over medium high heat and add 1 tablespoon of olive oil. When the oil begins to shimmer, add 4 of the salmon cakes. Sauté for 3 to 4 minutes per side or until golden brown and the salmon is barely cooked through. The salmon will continue to cook slightly when they are removed from the pan.
- Add the remaining tablespoon of oil to the pan and sauté the remaining 4 salmon cakes for 3 to 4 minutes per side. Remove to a platter.
- Serve with lemon wedges and cocktail or tartar sauce.
Notes
- A quartet of sauteed vegetables including onion, celery, red pepper and garlic add a subtle depth of flavor to the cakes.
- The fresh salmon is coarsely chopped giving the cakes a unique nubby texture. A sharp chef's knife makes chopping a breeze.
- Tiny capers add a salty, briny and tangy pop of flavor.
- Well-stocked pantry staples including mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning round out the one and only taste of the delicious seafood cakes.
- After a brief chill in the refrigerator, the salmon cakes need only a few minutes of sauteing to achieve a golden brown crust. I love this durable nonstick pans for every day cooking. Make sure to only sauté the cakes until they are just cooked through. Overcooked salmon cakes will be dry and lack flavor.
sheenam | thetwincookingproject.net says
yummmm!!!!! they look amazing!
Amy Casey says
Thanks sheenam! I love using the combination of lemon and capers with the salmon.