Entree/ Fish/Seafood

Alaskan Salmon Cakes

Straight from my husband’s pole.

HAPPY NEW YEAR EVERYONE! And thank you for coming to my blog. I can’t believe this June I will have been doing this for five years and I’m still going. I guess I have to cook so why now share what I’m doing with you all. I hope everyone had a happy and safe New Year’s and ready for 2014. I have a new grandson making an appearance in April. This will be our fifth little boy and my daughter’s first baby so it’s going to be so much fun seeing her and her husband become parents. I have to say it again even if I have said it a hundred times — the best part about being a parent, I think, is watching your own kids become parents.

We have been eating salmon and halibut, at least once a week, since my husband got back from his fishing trip from Alaska last August.

Growing up we had salmon patties or croquettes (whatever you called them back them) quite often. They were always made from canned salmon and you will never believe what we like to pour over them for a sauce — canned mushroom soup.  Believe me it’s good. I’m not going to pour canned soup over Ina’s recipe but when I make salmon patties from canned salmon I STILL heat up some thick mushroom soup and my husband and I pour it all over our crispy patties.

I wanted my husband’s salmon to be the STAR of the cakes not the vegetables so I added twice the amount of salmon that Ina’s recipe called for. I tried baking some and frying some. The ones fried were a little harder to turn and the ones I baked were not as oily tasting.  Either way, they are delicious. Baking is a lot easier if you have a bunch to cook.

Seems like all the crab cake recipes I have ever tried were pretty simple — crab meat, red onion, and red pepper, maybe a little mayo and a couple of tablespoons of breadcrumbs to hold them together. This recipe could be done in stages.  For one thing, I would mince all the veggies the day before; this would save a lot of time.  In reading through some of the comments people made on her recipe a few people said they froze uncooked cakes and cooked them at a later time with great results. I did this as it make about 15 cakes and even though we love fish even we could not eat that many salmon cakes.

The only change I made to her recipe was to use a pound of salmon.  After looking at all the vegetables that went into the cakes, it seemed to me like there was twice the filler compared to the salmon and since I have a freezer full of salmon from my husband’s fishing trip, I used one pound.  You can try the recipe as written; everyone that responded to her recipe said it was the best recipe for salmon cakes they have ever tasted. You can decide for yourself whether you want to add more salmon or not.

(To make carb friendly — use only about 2 tablespoons of the panko for making the salmon cakes and skip the part about coating outside in the crumbs. You can bake these and get same results as frying.)


Put the salmon on foil, drizzle with a little olive oil and bake in oven for 15-20 minutes.


All the ingredients you will need to make these delicious cakes.


Get all your veggies chopped and ready to go.


Saute all the veggies and add the capers and parsley towards the end of cooking time. Remove from heat and cool slightly.


Mix the egg, mayonnaise and Dijon mustard.


Flake the cooked salmon into a bowl and add in the panko bread crumbs and mix.


Stir in the cooled veggie mixture.


Form into patties and chill for 30 minutes.


Coat the salmon patties in additional panko bread crumbs.


Fry the salmon cakes in a little olive or canola oil (or these can be baked in a 375° oven until the bread crumbs have browned.


Alaskan Salmon Cakes

(Ina Garten's recipe from Food Network)


  • 1/2 pound fresh salmon
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 3/4 cup small-diced red onion 1 small onion
  • 1 1/2 cups small-diced celery 4 stalks
  • 1/2 cup small-diced red bell pepper 1 small pepper
  • 1/2 cup small-diced yellow bell pepper 1 small pepper
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers drained
  • 1/4 teaspoon hot sauce recommended: Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning recommended: Old Bay
  • 1 c. panko bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs lightly beaten
  • Preheat the oven to 350 degrees F.


  1. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  2. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  3. Flake the chilled salmon into a large bowl. Add about 2 tablespoons of the panko, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Press each salmon cake into the remaining panko bread crumbs.
  4. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Recipe Notes

Read more at: https://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_297237_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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