The BEST Salmon (Fish) Cakes Recipe
Salmon cakes are delicious as a side or as a sandwich. Make this cake with cooked salmon, either from fresh or canned, and serve with salad as an entreé or as an appetizer.
Dr. Karen Lee
wild caught salmon
diced red bell pepper
diced yellow pepper
diced red or yellow onion
chopped fresh tarragon
chopped fresh dill
chopped fresh parsley
juiced for topping
Rinse salmon in cold water and pat dry. (If you have leftover salmon or using canned salmon, you can skip to step No.6.)
Put salmon, skin side down, on a 9"x13" glass pan.
Brush with oil lightly and sprinkle salt and pepper.
Bake in the oven at 350 °F or grill on the outdoor BBQ grill for about 20 minutes until it's flaky but not overcooked. It's better to be slightly undercooked since you'll be finish cooking it later.
When salmon is cooked, set it aside to cool and then, chill it in the refrigerator for about 20 minutes or overnight. You can prepare the salmon up to this point days earlier.
Meanwhile, sauté peppers and onions until soft and onions translucent. Set aside and let it cool.
In a large mixing bowl, mix egg, mayonnaise, mustard, tarragon, dill, parsley, horseradish and sea salt.
Take the chilled salmon out from the fridge, crumble the fish in small chunks, and add them to the mixing bowl.
Add the sautéed peppers and onions to the mixing bowl and mix well.
Cover and chill in the fridge for about 30 minutes.
When the salmon mixture is chilled, shape them into patties, the size of hamburger patties.
Heat the pan on medium heat. When hot, add 2 tablespoon of avocado oil. When sizzling, cook the patties until each side is brown in batches - about 3 minutes each side.
Drizzle lemon juice on each cooked pattie, cover and keep warm until serving.
Serve on a bed of greens or on sandwich buns.
The BEST Salmon (Fish) Cakes Recipe https://www.drkarenslee.com/the-best-salmon-fish-cakes-recipe/