Golden Salmon Cakes Recipe: Ina Garten’s Fresh Twist

Salmon cakes burst with oceanic charm, turning humble fish into a culinary masterpiece that dances across your palate.

These golden-crusted delights blend sea-kissed protein with vibrant seasonings that awaken every sense.

Succulent seafood meets crisp herbs in a symphony of flavors that transforms an ordinary meal into an extraordinary experience.

Each morsel carries the essence of coastal cooking, packed with robust textures and intricate taste notes.

Professional chefs and weekend warriors alike celebrate this versatile recipe that elevates simple ingredients into something spectacular.

Weekend dinners or elegant gatherings demand these irresistible salmon cakes that promise pure gastronomic pleasure.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Calories: 300 kcal

Servings: 4

What’s Inside Ina Garten’s Salmon Cakes

• Salmon: Select fresh, wild-caught salmon with vibrant color and firm texture for best flavor and quality.
• Eggs: Choose large, organic eggs at room temperature for better binding and smoother mixture.

• Red Onion, Celery, Bell Peppers: Pick crisp, bright-colored vegetables without blemishes for maximum crunch and freshness.
• Parsley: Select bright green, fragrant herbs with no wilting for robust herbal notes.
• Capers: Opt for briny, tangy small capers packed in salt for authentic Mediterranean zest.
• Hot Sauce: Use your favorite spicy condiment to personalize heat level.
• Worcestershire Sauce: Select traditional aged sauce for deep umami complexity.
• Crab Boil Seasoning: Choose high-quality blend for authentic seafood undertones.

• Bread Crumbs: Use day-old artisan bread for rustic, crispy texture.
• Mayonnaise: Select full-fat, creamy variety for rich, smooth consistency.
• Dijon Mustard: Pick grainy, robust mustard for sharp flavor punch.
• Olive Oil: Use extra virgin for rich, fruity undertones.
• Butter: Select unsalted for precise seasoning control.
• Kosher Salt, Black Pepper: Freshly ground for maximum aromatic impact.

Kitchen Tools for Ina Garten’s Salmon Cakes

• Oven: Essential for roasting salmon and toasting bread crumbs.
• Baking tray: Lined with parchment paper for easy salmon roasting.
• Skillet: Perfect for sautéing vegetables with butter and olive oil.
• Food processor: Quickly crumbles bread into fine crumbs.
• Large mixing bowl: Combines salmon, bread crumbs, and other ingredients.
• Frying pan: Provides crispy golden exterior for salmon cakes.
• Measuring spoons: Ensures precise seasoning and ingredient amounts.
• Spatula: Helps fold ingredients and flip salmon cakes while cooking.
• Damp hands: Assists in shaping even salmon cakes.
• Baking sheet: Spreads and toasts bread crumbs evenly.

How to Form and Cook Salmon Cakes

• Prep Salmon and Oven

Crank your oven to a toasty 350°F. Lay salmon on a parchment-lined tray and give it a light massage with olive oil, sprinkle some salt and pepper. Roast until the fish whispers and flakes easily, about 15-20 minutes. Let it chill in the fridge to firm up.

• Sauté Veggie Base

In a sizzling skillet, melt butter and drizzle olive oil. Dance some chopped onions, celery, and bell peppers around with parsley, capers, and a splash of hot sauce and Worcestershire. Cook until veggies are tender and fragrant. Cool this flavor-packed mix to room temperature.

• Create Salmon Mixture

Crumble bread into fine crumbs and toast them to golden perfection. In a large bowl, break apart the cooled salmon, toss in the crispy bread crumbs, stir in mayo, mustard, and eggs. Gently fold in the cooled veggie mix. Park the bowl in the fridge for a quick 30-minute chill.

• Shape and Fry Cakes

With damp hands, shape the chilled mixture into gorgeous golden cakes. Heat butter and olive oil in a skillet and fry these beauties until they turn a stunning crispy brown, about 3-4 minutes per side.

• Serve and Savor

Plate these hot, crispy salmon cakes straight from the pan. Pair with a zesty salad or your favorite dipping sauce for a mouthwatering meal that’ll make taste buds dance.

Flavor Tips to Maximize Ina’s Salmon Cakes

• Enhance Your Salmon Cakes: Expert Tips and Twists
• Bread Crumb Upgrade: Skip store-bought crumbs and use homemade for extra crunch and fresh flavor. Experiment with different bread types like sourdough or whole wheat for unique textures.
• Spice Adventure: Customize heat levels by adjusting hot sauce or adding cayenne pepper. Swap crab boil seasoning with Cajun blend for a zesty southern kick.
• Seafood Swap: Replace salmon with fresh crab, shrimp, or white fish for delightful protein variations. Each seafood brings its own rich, distinctive taste to the recipe.
• Make-Ahead Magic: Prepare salmon cake mixture up to 24 hours in advance. Store covered in refrigerator, allowing flavors to meld and develop deeper complexity before cooking.

Ways to Plate Ina Garten’s Salmon Cakes

• Pair with Zesty Lemon Salad: Toss fresh mixed greens with lemon vinaigrette, creating a bright and tangy side that cuts through the richness of the salmon cakes.
• Create a Creamy Dipping Sauce: Whip up a quick remoulade or tartar sauce using mayonnaise, chopped pickles, capers, and fresh herbs for an extra flavor punch.
• Serve with Crisp Summer Slaw: Prepare a light, crunchy coleslaw with shredded cabbage, carrots, and a light vinegar dressing to complement the golden salmon cakes.
• Garnish with Fresh Herbs: Sprinkle chopped parsley, dill, or chives on top to add a pop of color and fresh, aromatic notes to the dish.

How to Store and Reheat Leftover Salmon Cakes

• Preserve Freshness: Store cooked salmon cakes in airtight containers within the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Freeze for Future Meals: Wrap uncooked salmon cakes individually in plastic wrap, then place in freezer-safe bags. Raw cakes maintain quality for 1 month, while cooked cakes last 2-3 months in freezer.
• Reheat with Care: Warm refrigerated salmon cakes in preheated oven at 375°F for 10-12 minutes. Avoid microwave to maintain crispy exterior and prevent sogginess.
• Smart Prep Strategy: Make salmon cake mixture ahead of time and refrigerate for up to 24 hours before cooking. This technique allows flavors to meld and makes meal preparation more convenient.

Crispy Ina Garten Salmon Cakes Recipe

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4.7 from 38 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Ina Garten’s salmon cakes blend fresh Pacific salmon with zesty herbs and crisp breadcrumbs for an elegant coastal-inspired appetizer. Delicate cakes pair perfectly with tangy remoulade sauce, offering a delightful balance of flavors you’ll savor with each delectable bite.

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Ingredients

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• ½ lb (0.23 kg) fresh salmon
• 1 ½ cups (355 ml) small-diced celery (4 stalks)
• ¾ cup (177 ml) small-diced red onion (1 small onion)
• ½ cup (118 ml) small-diced red bell pepper (1 small pepper)
• ½ cup (118 ml) small-diced yellow bell pepper (1 small pepper)
• ½ cup (118 ml) good mayonnaise
• 4 tbsps (60 ml) unsalted butter
• 3 slices stale bread, crusts removed
• 2 extra-large eggs, lightly beaten
• 2 tsps (10 ml) Dijon mustard
• 1 tbsp (15 ml) capers, drained
• ¼ cup (59 ml) minced fresh flat-leaf parsley
• 1 ½ tsps (7.5 ml) crab boil seasoning (recommended: Old Bay)
• ½ tsp (2.5 ml) Worcestershire sauce
• ¼ tsp (1.25 ml) hot sauce (recommended: Tabasco)
• Good olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Salmon Preparation: Roast salmon at 350°F on parchment-lined tray, brushed with olive oil and seasoned with salt and pepper. Cook 15-20 minutes until easily flaked, then refrigerate to firm texture.
2. Vegetable Infusion: Sauté red onion, celery, and bell peppers in butter and olive oil. Introduce parsley, capers, hot sauce, Worcestershire sauce, and crab boil seasoning. Cook 5-7 minutes over medium heat, then cool to room temperature.
3. Breadcrumb Transformation: Process stale bread into crumbs, toast in oven for 5 minutes until golden and crisp.
4. Cake Assembly: Flake chilled salmon, blend with toasted breadcrumbs, mayonnaise, Dijon mustard, and eggs. Fold in cooled vegetable mixture. Refrigerate 30 minutes to enhance cake formation.
5. Shaping and Cooking: Form 10 uniform salmon cakes with moistened hands. Fry in butter and olive oil over medium heat, 3-4 minutes per side until golden-brown and crispy.
6. Serving: Present salmon cakes immediately with lemon salad or preferred dipping sauce for a vibrant culinary experience.

Notes

• Salmon Chilling Tip: Refrigerate cooked salmon for at least 30 minutes to help the cakes hold their shape and prevent crumbling during cooking.
• Bread Crumb Technique: Toast bread crumbs briefly to add extra crunch and prevent soggy salmon cakes, ensuring a crispy exterior.
• Moisture Management: Use moistened hands when forming cakes to prevent sticking and create more uniform, professional-looking patties.
• Flavor Balancing Act: Allow vegetable mixture to cool completely before mixing to prevent overcooking eggs and maintain distinct vegetable textures and flavors.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 160 mg