Kosher salt and freshly cracked black pepperto taste
1red bell pepperseeded and diced
1teaspoonOld Bay Seasoning
1cupsaltine crackers½ sleeve, crushed into fine crumbs
2tablespoonsolive oil for cooking the salmon cakes
lemon wedgesfresh, 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.
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
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