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5 from 1 vote

Salmon Patties

How to make simple but classic SALMON cakes with diced peppers, onion, and celery!
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: fish
Servings: 5 Servings
Author: Ina Garten

Ingredients

  • 1/2 pound fresh salmon or drained canned salmon without skin or bones 2 cans
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Garlic powder
  • 1 tablespoon Dill (dried or fresh)
  • 4 tablespoons unsalted butter
  • 3/4 cup small-diced red onion or scallions
  • 1 1/2 cups small-diced celery 3 stalks
  • 1/2 cup small-diced red bell pepper
  • 1/2 cup small-diced yellow bell pepper
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning Old Bay
  • 1/4 cup stale bread crumbs or panko
  • 1 1/2 cup Leftover mashed potatoes or instant potatoes.
  • 1/2 cup good mayonnaise optional
  • 2 extra-large eggs lightly beaten

Instructions

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. If the consistency is not dry enough, your patties might fall apart. Add more bread crumbs to keep the mixture relatively dry. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
  • Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Video

Notes

We were able to fix our patties that fell apart by adding more bread crumbs and mixing in a food processor.  
This recipe works in an air fryer or convection oven as well.  Just spray the outside with some olive oil and turn over occasionally when baking.