New This Month

Salmon Cakes

These crispy salmon cakes are delicious atop a green salad.

  • Yield: Makes 16 to 18

Photography: Minh + Wass

Source: Martha Stewart Living, June 2001

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 small red onion, finely diced (3/4 cup)
  • 1 1/2 cups finely diced celery (3 stalks)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon drained capers
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound cooked salmon, flaked (reserved from Grilled Salmon)
  • 1/2 cup mayonnaise
  • 3/4 cup plain dry bread crumbs
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped dill
  • 2 large eggs, beaten

Directions

  1. Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.

  2. In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.

  3. With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.

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