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.
- 3 tablespoons extra virgin olive oil (divided)
- 1/2 cup finely chopped onion
- 1/2 cup finely minced celery
- 1/3 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
- Heat 1 tablespoon of extra virgin 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 minutes to firm up the cakes.
- Heat a large sauté pan over medium high heat and add 1 tablespoon of extra virgin 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.
- 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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: appetizer or entree
- Method: saute on stove top
- Cuisine: American
- Serving Size: 2 cakes
- Calories: 537
- Sugar: 3.7 g
- Sodium: 757 mg
- Fat: 31.5 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 1.6 g
- Protein: 48.2 g
- Cholesterol: 145 mg
Keywords: salmon cakes, salmon patties, fresh salmon cakes