Salmon Cakes
6 people
00h 05
00h 10
Try this easy and delicious recipe for homemade salmon cakes, made with fresh salmon, breadcrumbs, and seasonings. Perfect for a quick, healthy meal or dinner. Enjoy a crispy, flavourful dish that's sure to please
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Ingredients and Method
Ingredients
- 2 ButcherBox.ca Wild Sockeye Salmon- skin removed
- 1/4 cup red bell pepper small dice
- 1/4 cup scallions minced
- 1/4 cup breadcrumbs
- 2 TBSP mayonnaise
- 2 TSP Dijon mustard
- 1 TSP kosher salt
- 1/2 TSP freshly ground black pepper
- 1 TBSP avocado oil
Method
- Preheat oven to 400°F.
- Remove the skin from the salmon filet. To do this, place a paper towel on top of a cutting board and then place salmon filet skin-side down on the paper towel to keep it from slipping. Use a sharp knife to make a cut between the flesh and skin at a corner of the filet, then holding down the separated skin, glide the knife between the rest of the flesh and skin. Discard skin.
- Roughly chop salmon filets or pulse in food processor for 1 minute.
- Combine all ingredients except avocado oil in a large mixing bowl and mix together.
- Portion salmon mix to desired size ex. 6 portions of 2oz each, roll into a ball, then flatten slightly to make a cake.
- Preheat large skillet over medium-high heat. Once skillet is hot, add avocado oil and sear both sides of salmon cake for 2 minutes on each side, or until golden-brown.
- Place seared salmon cakes on baking sheet and bake for 5 minutes.
- Serve and enjoy with a squeeze of fresh lemon!
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