Salmon Cakes

November 29th, 2012


David asked me to make salmon cakes for him last week.  I had a can of salmon in the pantry.  I threw together a hasty batch of them and although they were good, they were not memorable.  He is nothing if not persistent.  He researched different recipes, finally settled on a Barefoot Contessa recipe, bought all of the ingredients and made a batch himself.



This recipe used fresh salmon, lots of fresh vegetables and Old Bay Seasoning.  It seemed like he was in the kitchen for hours.  I have learned that when he is cooking it is wise to move my pretty rug that is usually in front of the stove and make myself scarce.   Things tend to fly.



His salmon cakes were delicious.  He had almost decided that they were too much trouble until we tasted them.  Wow!  Leave it to the Barefoot Contessa to have the perfect recipe.  And he cleaned up the kitchen too.  Think I’ll keep both him and this recipe.


SALMON CAKES ( The Barefoot Contessa )

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
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
3 slices stale bread, crusts removed
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F.

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 miutes nd refrigerate until cold.

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.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade.  You should have about 1 cup of bread crumbs.  Place the read crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.

Flake the chilled salmon inot a large bowl.  Add the bread crumbs, mayonnaise, mustard, and eggs.  Add the vegetable mixture and mix well.  Cover and chill in the refrigerator for 30 minutes.  Shape into 10 cakes.

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.


Printable recipe


15 responses to “Salmon Cakes”

  1. podso says:

    I’m about to go prepare our salmon when I tuned in to your post. We loved salmon cakes or salmon loaf and this looks like more work but well worth it. Thanks, I will try it.

  2. David Klett says:

    These are the best salmon cakes I’ve ever eaten. Everything about this recipe is perfect and doesn’t need tweaking. The flavor is amazing. I have been eating one for breakfast every morning with a fried egg on top. Heaven.

  3. lindaraxa says:


    Not only do these look yummy, your blog looks awesome! Congrats!

  4. Lyla Fox says:

    Thanks, Penny and Dave, look delicious and perfect for over the holidays.

  5. Penny @ From Harvest To Table says:

    I love Salmon Cakes. These do sound great!

  6. Pondside says:

    This is something I like to order when we dine at a restaurant, but I’ve never made them at home. My mum made them often when I was growing up, so until I ate Salmon Cakes at a restaurant I thought they were gummy, rather tasteless things for a Friday night. I must try this recipe – thanks for the nudge.

  7. Barbara H. says:

    Just wanted to tell you how great the renovated site looks. Very clean, updated and readable. Now the site is as great as the content has always been. I always enjoy your posts and wonderful recipes. Thank you for your hard work!

  8. Lorrie says:

    These sound wonderful! I’ve pinned the recipe.

  9. Cathy Farley says:

    I have tried this recipe and think it is delicious. Your blog is beautiful, Penny. I love your new header

  10. Sam Hoffer says:

    This my kind of recipe. Husband does the cooking and it turns out great. Plus if he cleans the kitchen, then it is perfect. Happens a lot at our house. Love the presentation and garnish Dave. I think fresh salmon brings a lot to the table in salmon cakes, and updated version if you will.

    As I said on my last visit, your blog looks fantastic.

  11. L.A. Brown says:

    I’ve had that Ina Garten Salmon Cake recipe bookmarked for at least two years now. So glad someone made it and it gets good reviews. Really nice photos Penny.

  12. Justin D says:

    Hi! I found one of your recipes through pinterest and was looking around your site. I’m from NC also and remember my grandmother telling stories about visiting Lake Lure as a little girl. I’ve never been there myself, but from the photos I’ve seen it’s beautiful. I was looking at your links and thought you might want to know that the link you have for Lake Lure Chronicles is spelled without the r in chronicles so it doesn’t take you to the site. Just thought I’d let you know in case you aren’t already aware. Gorgeous blog you have!

  13. Jane says:

    How cute! I haven’t had salmon cakes in ages, so this sounds really good! 🙂

  14. Rita says:

    Love salmon cakes and these are made with fresh salmon so I know they will be good. Pinning this one; thanks.

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