I love salmon as much as the next person, but I get bored of eating it the same way over and over. This recipes shakes up the mundane baked salmon meal prep we all know and love, and gives you something that is pretty simple to put together but feels like a special occasion dish, especially when in quarantine.
You can serve them all at once, meal prep lunches for the week ahead, or even have them for breakfast (salmon cake eggs benedict, anyone?) The most time consuming part of this recipe is just waiting for all the ingredients to cool off before forming the patties, so plan ahead or stick everything in the freezer to expedite the matter. See notes at the bottom of the recipe for a quick cajun greek yogurt sauce to serve on top!
Salmon Cakes
Course: Fish6
servings30
minutes20
minutes50
minutesIngredients
1.5 lb salmon fillets
1 cup diced onion
1 cup diced celery
1 cup Panko breadcrumbs
3 1/2 tsp Old Bay seasoning
2 eggs, beaten
3 tbsp mayo
2 tsp dijon mustard
1/4 cup chopped parsley
Juice from 1/2 large lemon
1/2 tsp hot sauce (I use Tabasco or Frank’s)
1/2 tsp worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
Olive Oil
Directions
- Preheat oven to 400°F
- Place salmon fillets on baking sheet lined with foil, with olive oil and season the tops with about 1 tbsp of Old Bay. Cook in preheated oven for about 15 minutes. Remove from oven, cover with foil, and let rest for 10 minutes.
- While salmon is in the oven, cook onions and celery in a frying pan over low-medium heat in olive oil until they start turning translucent, about 5-8 minutes. Add chopped parsley, worcestershire sauce, 1/2 tsp old bay, salt and pepper. Cook for an additional 5-8 minutes, remove from pan and cool. Watch heat, make sure the onions don’t burn!
- Place salmon fillets and sautéed vegetables in the fridge to cool. I usually remove the salmon skin, flake it and spread it out on a place so it cools faster.
- When salmon and vegetables are cool to the touch, remove from fridge and add to a large bowl along with panko breadcrumbs, eggs, lemon juice, mayo, dijon, and hot sauce. Mix well to combine.
- Form mixture into 12 patties and place on a baking sheet lined with parchment paper. Place baking sheet in freezer for about 20 minutes to help the salmon cakes set.
- Heat about 2 tbsp olive oil in a frying pan over medium heat. Fry salmon cakes in batches for about 3-4 minutes on each side over medium heat until golden brown. Add more oil between batches. Drain salmon cakes on paper towels and serve!
Notes
- I served these with a quick spicy greek yogurt sauce. Combine the following in a medium sized bowl: 1 cup plain greek yogurt with 1 tbsp cajun seasoning (I use the Louisiana Fish fry brand), 1 clove minced garlic, 1 tsp hot sauce, 1 tsp dijon mustard, 1 tbsp chopped parsley, 1/2 tsp paprika, salt and pepper. Taste as you go and adjust spice level as needed. Cover, refrigerate, let sit for at least 2 hours before serving, preferably overnight. Be warned, if you try and serve right away it will NOT taste good, the spices need time to combine with the yogurt!