Deviled Salmon Cakes
Similar to deviled crab, these deviled salmon cakes are made with fresh salmon, and a vegetable medley with capers, Worcestershire, Old Bay, and Dijon.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 pound fresh salmon fillet(s)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and fresh 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.
If you must, 14-ounces canned salmon, drained can be used instead of fresh.
Crush the saltine crackers in a zip-top bag using a mallet or rolling pin.
Recipe adapted from Splendid Table
Calories: 318kcal | Carbohydrates: 13g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 342mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 968IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 2mg
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