• Cooking Time:
  • Servings: 8
  • Preparation Time:


The secret of a perfect salmon cake is to use the finest, freshest salmon money can buy, and plenty of it!

From Chef Michael Lomonaco



  • 1 pound poached or baked salmon - chilled, boneless, and skinless
  • 1 sweet red pepper, diced
  • 1 tablespoon vegetable oil
  • 6 slices fresh white bread, crusts removed
  • 1 tablespoon finely chopped fresh garlic
  • 1-2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup mayonnaise
  • 2 tablespoons Old Bay brand seasoning
  • Salt and freshly ground black pepper to taste
  • vegetable oil for sauteing


  • Poach or bake salmon.
  • Remove all bones and skin.
  • Cut into pieces.
  • Saute the diced sweet peppers in the 1 tbs. vegetable oil until wilted and set aside to cool.
  • Place the bread in a food processor fitted with a metal blade, and process until finely crumbled.
  • Measure and reserve 2 tbs. of the bread crumbs to use in the filling.
  • The remaining bread crumbs will be used to coat the salmon cakes.
  • Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise.
  • Add the seasoning powder, 2 tbs. of bread crumbs, and salt and pepper.
  • Mix well, then refrigerate 20 minutes before continuing.
  • Cover a work surface with waxed paper sprinkled with the reserved bread crumbs.
  • Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon.
  • With the palm of your hand, pat each portion in to a disk-shaped cake approximately 1/4-inch thick.
  • It is important for the salmon cakes to be the same thickness so that they will cook uniformly.
  • Press each cake into the bread crumbs, turning them so they coast evenly on all sides.
  • Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.
  • Preheat the oven to 375 degrees.
  • No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an ovenproof saute pan.
  • Heat until just before it begins to smoke.
  • Add the salmon cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.)
  • When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center.
  • Serve with Chili Mayonnaise or mayonnaise flavored with mustard or horseradish, and garnish with a small salad.

Categories: Fish  Main Dish  Stove 
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