Do you love fresh seafood? Then you must try this Ina Garten Salmon Cakes Recipe. Ina Garten is the queen of simple cooking.
Her salmon cakes are famous for a reason. They are crispy on the outside. They stay very moist on the inside. Many people call these the best salmon cakes ever.
I will show you how to make Ina Garten Salmon Cakes easily. This dish is perfect for a fancy dinner. It also works for a quick lunch.
You only need a few simple items. Let’s learn the best way to cook them. You will love every single bite.
When I first introduced to Ina Garten Salmon Cakes Recipe
I first saw this recipe on Food Network. Ina made it look so easy. I tried it for my family. Everyone asked for seconds.
The fresh dill makes a huge difference. The breadcrumbs add a nice crunch. It became a staple in my home. I make them for every special party now.
Equipment List
- Large frying pan.
- Large mixing bowl.
- Sharp kitchen knife.
- Measuring cups and spoons.
- Flat spatula.
- Baking sheet.
Ingredients You Need for Ina Garten Salmon Cakes Recipe
- 1 pound fresh salmon fillet.
- 2 tablespoons olive oil.
- 1 cup diced red onion.
- 1 cup diced celery.
- 1/2 cup diced red bell pepper.
- 1 tablespoon unsalted butter.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 3 tablespoons capers, drained.
- 1/4 cup fresh parsley, chopped.
- 1 tablespoon fresh dill, chopped.
- 1/2 tablespoon Dijon mustard.
- 2 extra-large eggs, lightly beaten.
- 1 cup Panko breadcrumbs.
Step-by-Step Guide
- Roast the salmon with oil and salt. Cook at 350°F for 15 minutes.
- Let it cool. Flake the fish into large chunks.
- Heat butter and oil in a pan. Add onion, celery, and peppers.
- Cook until they are very soft. Let the mix cool down.
- Put flaked salmon in a big bowl. Add the cooked vegetables.
- Add capers, herbs, and mustard. Toss everything together gently.
- Pour in the beaten eggs. Add half of the breadcrumbs.
- Mix it with your hands. Do not mash the fish.
- Form the mix into small patties. Coat them in remaining breadcrumbs.
- Place them on a sheet. Chill for 30 minutes.
- Heat oil in a large pan. Fry cakes for 4 minutes per side.
- They should be golden brown. Serve them hot.
Tips to Make the Best Ina Garten Salmon Cakes Recipe
- Use fresh salmon, not canned fish.
- Do not over-mix the salmon.
- Keep the chunks of fish large.
- Chill the cakes before frying them.
- This stops them from falling apart.
- Use Panko for a better crunch.
FAQs about Ina Garten Salmon Cakes Recipe
Q: Can I use canned salmon?
A: Fresh salmon tastes much better. Use fresh for the best texture.
Q: How do I store leftovers?
A: Keep them in a sealed box. Put them in the fridge.
Q: Can I freeze these cakes?
A: Yes, you can freeze them. Wrap them tightly in plastic.
Q: What sauce goes best?
A: A tartar sauce is perfect. Use lemon juice and mayo.
Final Thoughts
This Ina Garten Salmon Cakes Recipe is a winner. It is healthy and very tasty. The ingredients for Ina Garten Salmon Cakes are simple.
You can find them at any store. Your guests will think you are a chef. Give this recipe a try tonight. You will not regret it!
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Ina Garten Salmon Cakes Recipe
Equipment
- Large frying pan
- Large mixing bowl
- Sharp kitchen knife.
- Measuring cups and spoons
- Flat spatula.
- Baking sheet
Ingredients
- 1 pound fresh salmon fillet.
- 2 tablespoons olive oil.
- 1 cup diced red onion.
- 1 cup diced celery.
- 1/2 cup diced red bell pepper.
- 1 tablespoon unsalted butter.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 3 tablespoons capers drained.
- 1/4 cup fresh parsley chopped.
- 1 tablespoon fresh dill chopped.
- 1/2 tablespoon Dijon mustard.
- 2 extra-large eggs lightly beaten.
- 1 cup Panko breadcrumbs.
Instructions
- Roast the salmon with oil and salt. Cook at 350°F for 15 minutes.
- Let it cool. Flake the fish into large chunks.
- Heat butter and oil in a pan. Add onion, celery, and peppers.
- Cook until they are very soft. Let the mix cool down.
- Put flaked salmon in a big bowl. Add the cooked vegetables.
- Add capers, herbs, and mustard. Toss everything together gently.
- Pour in the beaten eggs. Add half of the breadcrumbs.
- Mix it with your hands. Do not mash the fish.
- Form the mix into small patties. Coat them in remaining breadcrumbs.
- Place them on a sheet. Chill for 30 minutes.
- Heat oil in a large pan. Fry cakes for 4 minutes per side.
- They should be golden brown. Serve them hot.
Notes
- Use fresh salmon, not canned fish.
- Do not over-mix the salmon.
- Keep the chunks of fish large.
- Chill the cakes before frying them.
- This stops them from falling apart.
- Use Panko for a better crunch.
