Salmon Cakes
These salmon cakes make a satisfying dinner with rice and a drizzle of eel sauce. Bake the salmon first, then mix and pan-sear the patties until golden.
A QUICK NOTE
The breadcrumb amount is flexible: start with 1½ cups and add more as needed until the mixture holds together. If the pan gets too hot, turn it down so the cakes cook through without burning.
INGREDIENTS
1–1½ lb fresh salmon fillet
Olive oil, for baking and sautéing
1 medium onion, diced
1 red bell pepper, diced
1½–2 cups panko breadcrumbs
2 large eggs, lightly beaten
3 Tbsp light mayonnaise
1 tsp Worcestershire sauce
¼ cup fresh parsley, minced
1 Tbsp garlic salt, plus more for the salmon
¼ tsp black pepper, plus more for the salmon
Sushi rice or another rice, optional, for serving
Eel sauce (sushi sauce), optional, for serving
DIRECTIONS
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper. Bake uncovered for about 15 minutes, until cooked through.
2. Remove the salmon from the oven, cover with foil, and rest for 10 minutes. Discard the skin, flake with forks, remove any bones, and cool to room temperature.
3. Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper and sauté for 7–9 minutes, until softened and golden. Remove from the heat.
4. In a large bowl, combine the cooled salmon, onion, bell pepper, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.
5. Mix and form into patties about ⅓–½ inch thick.
6. Heat 1 Tbsp oil in a large skillet over medium heat. Cook the patties in batches for 3½–4 minutes per side, until golden brown and cooked through. Reduce the heat if they brown too quickly.
7. Serve with rice and a drizzle of eel sauce, if desired.
