Good. Gracious. These halibut salmon cakes are off the charts. The richness of the halibut and salmon mixture, the brightness of the red bell pepper, the sweetness from the fried bread crumbs, and the tang of the fresh lemon squeeze… Wow. Love these.
This recipe is modified from a Whole Foods recipe, found on their app. This was my first time making salmon cakes. I’d always thought they’d be a little complicated or tricky. Not at all. It turns out these are super easy to make. (Maybe dangerously easy.)
In a large bowl, break up salmon and halibut chunks into large pieces. Gently fold in 2/3 cup bread crumbs, 2 tsp Old Bay seasoning, pepper, onion, parsley, salt and pepper, mayo and egg. Combine. Shape into 12 small patties, taking time to make sure they are really sticking together nicely.
Heat 2 T vegetable oil in a large skillet over medium heat. Put 1 cup bread crumbs in a wide, shallow dish. Gently coat each patty in breadcrumbs.
Arrange six of the patties in the skillet and cook about 3 minutes on each side.
Serve salmon cakes hot, with lemon wedges on the side.
- 14 ounces total cooked salmon and halibut (or, 1 can wild-caught pink salmon)
- 1 2/3 cup breadcrumbs, divided
- 2 tsp old bay seasoning
- 1/3 cup finely chopped red bell pepper
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped parsley
- salt and pepper
- 2 T mayo
- 1 egg, lightly beaten
- 3 T canola oil
- lemon wedges