Salmon Cakes with Cucumber Salad

salmon

A light but satisfying dinner option

YIELD

4 Servings

TOTAL TIME

1 hour

DIFFICULTY

Medium

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

INGREDIENTS

NAME

WEIGHT

VOLUME

Salmon fillet, skin-on

450 g / 1 lb

1 fillet

Olive oil, extra virgin

For brushing

-

Salt

4 g

1 tsp

Black pepper, freshly ground

-

¼ tsp

Cucumber, thinly sliced

400 g

1 cucumber

Red onion, thinly sliced

115 g 

1 small onion

Salt

to season

-

Black pepper, freshly ground  

to season

-

White wine vinegar

25 g

30 mL / 2 tbsp

Water

30 g

30 mL / 2 tbsp

Sugar, white

3 g

1½ tsp sugar

Dill, chopped

5 g

¼ cup

Olive oil, extra virgin

15 g

15 mL / 1 tbsp

Butter

15 g 

1 tbsp

Red onion, diced 

150 g

1 medium onion

Red bell pepper, diced

60 g

1 medium pepper 

Bread crumbs (preferably Panko)

50 g

1 cup

Eggs, lightly beaten

90 g

2 large eggs

Mayonnaise

40 g

3 tbsp 

Worcestershire sauce 

5 g

5 mL / 1 tsp

Parsley, minced 

5 g

¼ cup

Salt

4 g

1 tsp

Black pepper, freshly ground

-

¼ tsp

Olive oil, extra virgin

15 g

15 mL / 1 tbsp

Butter

15 g

1 tbsp

METHOD

  1. Preheat oven to 220°C / 425˚F. 
  2. Line a baking sheet with parchment paper. Place salmon fillet skin-side down, brush with olive oil and season with salt and black pepper. 
  3. Bake for 10 to 15 minutes, or until cooked through. Remove, cover with foil and rest for ten minutes. 
  4. In a large bowl, mix sliced cucumber and red onions. Season with salt and black pepper.
  5. Mix vinegar, water and sugar in a small bowl. Pour over cucumbers and red onions, and stir well. Stir in chopped dill and refrigerate. 
  6. Discard skin from salmon, flake fish with fork and cool to room temperature. 
  7. Heat a skillet over medium heat. Add olive oil, butter, red onion and red bell pepper. Saute until softened and golden, about 8 minutes. Remove from heat.
  8. In a large bowl, combine salmon, sautéed onion, red bell pepper, bread crumbs, eggs, mayonnaise, Worcestershire sauce, parsley, salt and black pepper. 
  9. Form into 1½ cm or ½” thick patties (makes about 12).
  10. In a large skillet, heat olive oil and butter over medium heat. Working in batches, add patties and sauté until golden brown, about 3 minutes per side. Remove to a paper-towel lined plate. Repeat with remaining patties. 
  11. Serve salmon cakes with chilled cucumber salad. 

NOTES

  • Fresh salmon can be substituted with a 14 oz can of salmon, drained

  • If the mixture is too wet to hold the patty shape, add extra bread crumbs and if it is too dry, add extra mayonnaise

  • To keep your patties the same size, you can use an ice cream scoop to measure your mixture

  • Make sure you don’t overcrowd the pan when cooking your patties. Work in as many batches as necessary