Description
Ina Garten’s salmon patties bring coastal charm to weeknight dinners with crispy golden exterior and delicate herb-infused center. Perfect Mediterranean-inspired appetizers or main course promise delightful flavor combinations that seafood enthusiasts will savor.
Ingredients
Scale
Seafood:
- ½ pound (226 grams) fresh salmon
Vegetables:
- ¾ cup (120 grams) red onion, small-diced
- 1 ½ cups (240 grams) celery, small-diced
- ½ cup (75 grams) red bell pepper, small-diced
- ½ cup (75 grams) yellow bell pepper, small-diced
Additional Ingredients:
- 4 tablespoons (60 grams) unsalted butter
- 3 slices stale bread, crusts removed
- ½ cup (120 milliliters) mayonnaise
- 2 extra-large eggs, lightly beaten
- ¼ cup (15 grams) fresh parsley, minced
- 1 tablespoon (15 grams) capers, drained
- 2 teaspoons (10 grams) Dijon mustard
- Olive oil, as needed
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 1 ½ teaspoons crab boil seasoning (Old Bay)
Instructions
- Carefully preheat the oven to 350°F (175°C). Place salmon fillet on a lined baking sheet, generously brush with 1 tablespoon olive oil, and sprinkle with kosher salt and freshly ground black pepper. Roast for 15-20 minutes until fish easily flakes. Allow to cool completely, then refrigerate for 30 minutes.
- In a large skillet, melt 2 tablespoons unsalted butter with 2 tablespoons olive oil over medium heat. Sauté diced onions, chopped celery, and sliced bell peppers until vegetables become translucent. Add fresh chopped parsley, briny capers, few dashes of hot sauce, Worcestershire sauce, and Old Bay seasoning. Cook for additional 5 minutes until vegetables are tender and fragrant. Remove from heat and let cool to room temperature.
- Transform stale bread into crisp breadcrumbs by tearing into small pieces and pulsing in a food processor. Spread breadcrumbs on a baking sheet and toast in the oven for 4-5 minutes until golden and crisp.
- In a spacious mixing bowl, gently break cooled salmon into delicate flakes using a fork. Incorporate toasted breadcrumbs, 1/2 cup mayonnaise, Dijon mustard, and beaten eggs. Fold in the cooled vegetable mixture, blending ingredients thoroughly. Refrigerate mixture for 20-30 minutes to firm up.
- Heat remaining butter and olive oil in a large skillet over medium-high heat. Form salmon mixture into 8-10 compact cakes, approximately 2-3 inches in diameter. Carefully fry salmon cakes for 3-4 minutes per side until achieving a crispy, golden-brown exterior. Transfer to paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and favorite dipping sauce.
Notes
- Freeze extra salmon patties for convenient future meals, maintaining their crispy texture when reheated in a skillet.
- Wild-caught salmon delivers a more intense, authentic seafood flavor compared to farm-raised varieties.
- Completely cool baked salmon before flaking to prevent excess moisture and ensure proper patty formation.
- Boost flavor complexity by sautéing vegetables and incorporating briny capers that brighten the entire dish.
- Elevate the patties’ texture by toasting breadcrumbs and chilling the mixture before forming, which helps them hold together during cooking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 37 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 149 mg