Sunday Supper & More

Salmon cakes

(Food Styling/Sheryl Julian and Catherine Smart; Essdras M Suarez/Globe Staff)
By Catherine Smart
Globe Correspondent / July 28, 2010

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Serves 4

4 tablespoons olive oil
3 scallions, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, cored and finely chopped
2 pieces cooked salmon, flaked into large pieces
1 cup fresh white bread crumbs
1/3 cup mayonnaise
1 egg
1/4 cup chopped fresh parsley
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash of Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges (for serving)
1. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Cook the scallions, celery, and bell pepper, stirring often, for 10 minutes or until softened. Transfer to a bowl. Wipe out the skillet.

2. To the bowl, add the salmon, bread crumbs, mayonnaise, egg, parsley, Old Bay, mustard, cayenne pepper, Worcestershire, salt, and black pepper. Cover and refrigerate for 30 minutes.

3. Form the mixture into 4 large cakes.

4. In the skillet over medium-high heat, heat the remaining 3 tablespoons olive oil. Add the salmon cakes and cook without disturbing for 5 minutes or until they are golden on the bottom. Turn and cook 5 minutes more or until they are golden on the bottom and hot. Serve with lemon.