I think I forgot to mention before that my husband went on a fishing charter recently and came home with a ton of fish! Well, not literally a ton...but you get my exaggeration. We even shared with our families and still have about 20 pounds of fish in our freezer! I am not complaining. This is the reason I am posting yet another salmon recipe. :)
I've searched for good, creative salmon recipes online, but I haven't found much that doesn't involve a sweet glaze of some sort (not a huge fan of sweet glazes on my salmon). I have made salmon cakes in the past but couldn't find the recipe I used. Searching the other day, I did find a couple online. None of them look perfect so I've compiled parts of each one to come up with my own. I think it's a keeper.
Here is what I did:
Preheat oven to 350 degrees.
I took a small baking sheet and lined with foil. After rinsing the salmon and removing all bones, I placed on the ungreased foil (skin side down).
Generously salt and pepper the salmon fillet (to your liking).
Bake at 350 for about 20 minutes until salmon is pale in color and flaky when forked. (yeah, forked should be a verb)
Allow that to cool a bit. Then, flake the salmon (watching for any bones in case you missed any) and put in bowl to cool.
This picture is less than appetizing, but you don't have to waste any of the fish. The skin sticks to the foil and all the salmon is eaten. :)
While the cooked, flaked salmon is cooling, dice your onion and celery (about a cup of each). Cook on medium heat with butter, Tabasco, parsley, Worcestershire, and seasoning(s) until tender.
Allow the onion mixture to cool a bit before adding to the flaked salmon.
Add bread crumbs, mayo, mustard, and eggs. Mix until combined.
Shape into patties. I used my ice cream scoop for uniform size and shaped like you would a hamburger patty. Refrigerate the shaped patties for 15 - 20 minutes. Heat skillet or saute pan with two tablespoons each, butter and oil. When heated put cakes into hot oil mixture.
Cook about 4 minutes on each side until browning.
Remove and place on plate lined with paper towels.
Here's what you'll need to make your own salmon cakes:
1 pound salmon fillet
salt
pepper
1 cup diced onion
1 cup diced celery
2 tablespoons butter
1/2 teaspoon Tabasco
3 tablespoons dried parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning (I use Tony's)
1 1/4 cup plain bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 eggs slightly beaten
To fry in:
2 tablespoons butter
2 tablespoons olive oil
If you make them, let me know what you think or what you did different! I think there is so much more that you could do with this recipe.
