Ina Garten Salmon Cakes Recipes

BAREFOOT CONTESSA'S SALMON CAKES

Steps:

• Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
• Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
• Add the cooked mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes.
• Shape into salmon cakes, 2 1/2 to 3 ounces each.
• Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
• Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
• Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
• TO COOK SALMON:.
• Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
• Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
• Flake with your hands.
• *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

INA GARTEN SALMON CAKES RECIPE

Steps:

• Preheat the oven to 350 degrees F
• Place the salmon on a sheet pan, skin side down
• Brush with olive oil and sprinkle with salt and pepper
• Roast for 15 to 20 minutes, until just cooked
• Remove from the oven and cover tightly with aluminum foil
• Allow to rest for 10 minutes and refrigerate until cold
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat
• Cook until the vegetables are soft, approximately 15 to 20 minutes
• Cool to room temperature
• Break the bread slices into pieces and process the bread in a food processor fitted with a steel blade
• You should have about 1 cup of bread crumbs
• Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally
• Flake the chilled salmon into a large bowl
• Add the bread crumbs, mayonnaise, mustard, and eggs
• Add the vegetable mixture and mix well
• Cover and chill in the refrigerator for 30 minutes
• Shape into 10 (2 1/2 to 3-ounce) cakes
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat
• In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned
• Drain on paper towels; keep them warm in a preheated 250 degree F oven
• Serve hot and fresh!