Salmon Cakes

Name: Salmon Cakes
Ingredients: 2.5 tablespoons unsalted butter; 2.5 tablespoons extra-virgin olive oil; 1 small red onion, finely diced (¾ cup); 1.5 cups finely diced celery (3 stalks); 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon drained capers; 1.5 teaspoons salt; 0.5 teaspoon freshly ground pepper; 1 pound cooked salmon, flaked (reserved from Grilled Salmon ); 0.5 cup mayonnaise; 0.75 cup plain dry bread crumbs; 2 teaspoons Dijon mustard; 2 tablespoons finely chopped dill; 2 large eggs, beaten

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By

Martha Stewart Test Kitchen

Updated on February 11, 2021

Yield:

16 to 18

These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.

Ingredients

2 ½ tablespoons unsalted butter
2 ½ tablespoons extra-virgin olive oil
1 small red onion, finely diced (¾ cup)
1 ½ cups finely diced celery (3 stalks)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon drained capers
1 ½ teaspoons salt
½ teaspoon freshly ground pepper
1 pound cooked salmon, flaked (reserved from Grilled Salmon)
½ cup mayonnaise
¾ cup plain dry bread crumbs
2 teaspoons Dijon mustard
2 tablespoons finely chopped dill
2 large eggs, beaten

Directions

Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.

Originally appeared: Martha Stewart Living, June 2001