Like deviled crab, these salmon cakes are made with fresh salmon and a vegetable medley with capers, Worcestershire, Old Bay, and Dijon.
David hit the nail on the head when he called these deviled salmon cakes. These cakes are made with salmon instead of crab meat, like a deviled crab.
We love salmon and look forward to salmon season. I get excited when grocery stores start carrying fresh wild-caught fillets. They practically call my name!
Cedar plank smoked salmon is our favorite way to prepare salmon. That is usually the first salmon dish we make of the season. David does a hell of a job on it too!
Each year, I like to try at least one new recipe using salmon. This year I wanted to try my hand at some salmon cakes. Some salmon cake recipes are pretty boring and rely on a sauce to make them sing.
The first recipe I tried was good, but there was little flavor. The salmon cakes were very dry and didn’t quite have the texture I was looking for either. So I pulled another recipe off the internet and adjusted it to our taste. The recipe I’m about to share is exactly the salmon cake I was looking for.
The salmon cakes get their flavor from a medley of sauteed onions, celery, and bell pepper. In Cajun-Creole cuisine, this vegetable medley is the “Holy Trinity” or “mirepoix.” This vegetable medley combines briny capers, a slight smokiness from Worcestershire sauce, spice and heat from Old Bay Seasoning, and Dijon mustard.
Having said heat, don’t let the term “deviled” scare you off. If you recall the recipe I shared years ago called “Mexican Deviled Chicken,” most often “deviled” implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne, or other chilies.
“Deviled” is a term used to describe a heavily seasoned food that’s dark, rich, chopped, ground, or the whole mixture served hot or cold. Hence, the reason why many foods, including eggs and crab, are served “deviled.”
Ingredients Needed To Make This Recipe
The recipe card at the end of this post lists the complete ingredient list with measurements.
Salmon: you’ll need about a pound of fresh salmon. You can also use canned salmon.
Cooking Oil: I use oil and butter. I always use extra-virgin olive oil. Use your oil of choice or a combination of the two.
Seasoning: Kosher salt and freshly cracked black pepper to taste.
Holy Trinity (mirepoix): diced red onion, celery, and red bell pepper.
Parsley: about a tablespoon of fresh or a teaspoon of dried parsley.
Capers: we love capers, so I add plenty.
Worcestershire Sauce: for umami.
Seafood Seasoning: Old Bay or anything similar.
Mustard: Dijon mustard provides slight spice and tanginess.
Eggs: for binding the mixture together.
Crackers: Crushed saltine crackers give the fish cakes a great texture. You can use breadcrumbs if you don’t have crackers.
For Serving: fresh lemon wedges brighten the savory salmon cakes and accentuate the flavors.
How to Make Deviled Salmon Cakes
Here’s a basic overview of how to make salmon cakes. The recipe card at the end of this post provides detailed instructions with times and temperatures.
Bake the Salmon: Bake in a 400-degree F oven for 18 to 20 minutes or until an instant-read thermometer registers 140 to 145 degrees.
Sautee the Vegetables: Saute the vegetables in butter and oil until tender and mix with the cooked salmon.
Form the Salmon Cakes: Combine all ingredients and form the salmon cakes with wet hands so the mixture will not stick to your hands.
Cook the Salmon Cakes: Cook undisturbed until they become brown and crispy.
Dry and boring? Not these salmon patties! There is tons of flavor in this salmon patty. If you want a way to get more healthy salmon in your diet, look no further.
Try these deviled salmon cakes and decide for yourself!
Deviled Salmon Cakes
- 1 pound fresh salmon fillet(s)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons butter
- ½ cup red onion diced
- 3 stalks celery diced
- 1 red bell pepper seeded and diced
- 1 teaspoon dried parsley
- 2 tablespoons capers heaping
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 cup saltine crackers ½ sleeve, crushed into fine crumbs
- 2 tablespoons olive oil for cooking the salmon cakes
- lemon wedges fresh, for serving (optional)
Prepare the salmon:
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil. Lay the salmon skin-side down on the foil. Brush the salmon fillet with olive oil and sprinkle with salt and pepper, to taste.
- Bake in the preheated oven for 18 to 20 minutes, or until an instant-read thermometer registers 140 to 145 degrees. Cooking time will depend on the size and thickness of the salmon fillet(s).
- Remove the salmon from the oven and allow it to cool for at least 10 to 15 minute minutes.
Saute the Vegetables:
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the onion, celery, and red bell pepper. Sautee until tender; about 5 to 7 minutes. Remove from the heat and allow to cool for about 5 minutes.
- Add the cooled salmon to a large mixing bowl and mince up with a fork, until there are no large pieces remaining.
Form the Salmon Cakes:
- Add the sauteed vegetables, parsley, capers, Worcestershire sauce, Old Bay, mustard eggs and cracker crumbs to the bowl.
- Using wet hands (Wet hands keeps the mixture from sticking to them), mix the ingredients together until well combined.
- Form 10 to 12 patties and place them on a large platter or plate. Refrigerate for 5 to 10 minutes to let them set.
Cook the Salmon Cakes:
- Heat the olive In a large skillet over medium-high heat. Add as many salmon cakes to the pan without crowding them. Cook undisturbed until the bottom becomes brown and crispy; about 5 minutes. Flip the salmon cakes and cook an additional 5 minutes. Repeat if necessary with any uncooked salmon cakes.
- Enjoy served with fresh lemon wedges.