With fishing season almost over and our deep freeze loaded with salmon fillets it is time to get creative with salmon. We make our fish cakes with sole normally but with so much salmon to eat I thought I would try it. This recipe is a modified version of a Barefoot Contessa recipe from her TV show.
The mayo and bread crumbs aren't really diet friendly but it is needed for flavour. I used Spectrum mayonnaise and cut the normal amount by half. I used Panko (japanese bread crumbs) because they are my favourite. Old Bay Seasoning was tricky to find in Canada so I ended up buying it in the US the last time we went. If you can't find Old Bay Seasoning I think some celery salt and ground bay leaves would add some of the flavour. For a better substitute google "old bay seasoning substitute" and you could make your own version.
Salmon Cakes
Cook approx. 1/2 lb. salmon fillet at 350 to 400 degrees for 20 minutes with a little olive oil, salt and pepper. Adjust time according to thickness. When done pull the pin bones and then break into chunks. Let cool.
Finely dice and saute:
1/2 yellow pepper
1/2 red pepper
2 - 3 celery stalks
1/2 small onion
After veggies have softened let them cool.
Combine the salmon and veggies with:
1 egg
3 tbsp. mayonnaise
2 tsp. Dijon
A couple shakes of Worcestershire sauce
1 tsp. Old Bay Seasoning
1/2 tsp. dill
1/4 cup Panko bread crumbs
salt and pepper to taste
If you like things spicy you could add some hot sauce as well.
Form into small patties, about 1/4 to 1/3 cup each and coat with more Panko. Oil a sheet pan covered in foil and place patties on pan. Spray the tops with olive oil spray so they brown slightly. Place in 400 degree oven for 10 minutes. Turning once half way through.
I eyeballed a lot of the measurements. You just need the consistency of the fish mixture to stick together when making patties. If the patties are not holding together you probably need more mayonnaise.
