Salmon Cakes
A perfect dish for Fridays. 🍣
Recipe
Time: ~ 30 minutes
Servings: 4
Equipment
1 small mixing bowl
Cutting board
Parchment paper
Ingredients
1 lb salmon filet
1 medium onion, chopped
1 medium green bell pepper, chopped
1 jalapeño, chopped
1 1/2 cup Panko crumbs
2 large eggs, lightly beaten
1 tsp soy sauce
4 tbsp mayo
3 tbsp grass-fed butter
3 tbsp olive oil
1 tsp garlic salt
1 tsp black pepper
Instructions
Prep
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
Place the salmon filet on the paper, skin side down.
Bake for 10 minutes or until just cooked through.
Cool for 10 minutes.
While cooling, chop the onion, pepper, and jalapeño.
On medium heat, add 1 tbsp olive oil and butter to a cast-iron skillet.
Toss in the onion and peppers and cook until soft, about 8-10 minutes.
Assemble
Flake the salmon and remove any bones.
In a mixing bowl, combine salmon, onion, peppers, bread crumbs, soy sauce, mayo, garlic salt, and black pepper.
Ball into 1/3” patties.
Cook
Add 1 tbsp butter and 1 tbsp olive oil to the cast-iron skillet.
Place half the salmon cakes and cook for 3-4 minutes on each side.
Remove and set on a paper-towel-lined plate.
Add the rest of the butter and olive oil, and cook the rest of the cakes.