Salmon is easily my favorite fish to cook. I used to binge eat teriyaki glazed salmon almost on a nightly basis which made my husband dislike it for a time. So lately I’ve been searching for new ways to cook with salmon. Last week I tested out the ‘Tik-tok famous salmon bites’, which were delicious and a must-try. This week, I wanted to go for a more robust meal, made from scratch, with homemade additions.
Not only was this my first attempt at homemade salmon cakes, this was my first attempt at a roasted red pepper sauce. You’ll want to make sure you have a food processor on hand, and if you don’t a blender will suffice, just know your sauce may run a bit thicker.
The best part is that these salmon cakes can be used as one of those meal prep situations by cooking a salmon on a Sunday or Monday night, then using the leftovers through out the next few days.
This recipe took me about 1hr and 30 minutes, including prep and cooking time. It typically calls for canned salmon which is fine to use, but if you’re like me, you’ll want to use a fresh piece of fish. I’ve also listed some modifications you can make to this meal below the recipe. If you replicate this dish, please tag and share with me!
Salmon Cake Ingredients:
- 1lb Salmon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cup Italian parsley , chopped
- 1/4 cup fresh dill , chopped
- 1 1/2 cups bread crumbs
- 2 eggs
- 2 tablespoons butter , melted
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 2 teaspoons lemon juice
- 2 1/2 cups flaked cooked salmon (about 15 ounces)
- Kosher salt and freshly ground black pepper
- 1/2 cup vegetable oil , for sautéeing
- 4 green onions , roughly chopped
Roasted Bell Pepper Sauce Ingredients
- 3 red bell peppers
- 1 cups heavy whipping cream
- Kosher salt and cayenne pepper
- Preheat Oven to 425 degrees.
- Season the salmon with salt, pepper, garlic powder, and onion powder.
- Cook for 15 -18 minutes.
- Flake the salmon with your fork and set aside (you will blend this in with your herbs)
- Add the green onions, parsley, dill, bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice to the bowl of a food processor and process until fine.
- Add the chunks of salmon and pulse on and off until gently combined and mixture begins to hold together. Be careful not to over process.
- Cover and refrigerate for at least 30 minutes up to overnight.
- Shape into patties 3/8′ thick. Dip the patties into the remaining bread crumbs, and pat to coat all of the sides completely then set aside.
- In a large skillet, heat the oil to medium or so that the oil sizzles when a bread crumb is dropped into it. Sauté the patties for 2 minutes or until golden brown on each side turning once. Place the patties on a plate lined with paper towels and cover to keep warm. Serve with egg noodles and red bell pepper cream sauce.
For the Red Bell Pepper Cream Sauce
- Roast the whole peppers over medium high flame, turning often, until charred.
- Place in a plastic bag, seal and allow to steam in the bag for about 10-15 minutes or until the skin peels off easily. Remove the skin, stem and seeds and coarsely chop the bell peppers.
- In a medium pot over medium heat, add the bell peppers and the cream and bring almost to a boil.
- Reduce the heat to a medium and cook until the cream has reduced by half, about 8 minutes.
- Purée with a hand held blender, in a blender or in food processor (be sure the top is vented to allow steam to escape so it doesn’t blow off the lid) until smooth. Season with kosher salt and a few shakes of cayenne pepper to taste. Keep over low heat before serving.
- Top with lemon and parsley. Serve over rice.
- Substitue the roasted red bell pepper sauce with an Avocado, lime, cilantro sauce blend.
- Serve with Egg Noodles instead of rice.
- Add small bits of roasted red pepper to your salmon cakes.
- Use canned salmon instead of freshly baked salmon to save time.