Salmon Cakes

4 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Seafood Recipes, Snacks
Servings 14 servings
Calories 330 kcal


  • 1 Lb salmon skinless fillet
  • 1 Cup onion, chopped
  • 3/4 Cup red bell peppers, chopped
  • 1/2 Cup parsley, chopped
  • 1 Cup bread crumbs
  • 2 eggs, beaten
  • 3 Tbsp mayonnaise
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp garlic powder, divided
  • 3 Tbsp olive oil, divided
  • 2 Tbsp butter, soften
  • Sea salt and pepper to taste


  • Place salmon on a baking sheet, drizzle with Worcestershire sauce and 1 tbsp olive oil, and season with 1/2 tbsp garlic powder, salt and pepper.
  • Pre-heat the oven and bake salmon uncovered for about 15-20 minutes.
  • Meanwhile, I’m a skillet melt 1 Tbsp butter, add onions and red bell peppers and saute until they become soft and golden.
  • Once the fish is done, let it cool at room temperature then break into large flakes.
  • Place cooled salmon, sauteed onions, red bell peppers, parsley, bread crumbs, eggs, mayonnaise, 1/2 tbsp garlic powder, salt and pepper in a large bowl. Mix until evenly combined.
  • Portion mixture into patties, around 3 tablespoons each.
  • Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet. Fry fish cakes in batches until brilliant brown, about 3 to 4 minutes for every side over medium heat.

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