Salmon Cakes

These salmon cakes are a great way to use leftover salmon! Salmon cakes are formed with peppers, onion, Old Bay, mustard, and breadcrumbs, then fried to perfection

Ingredients

• 1 cup cooked salmon, flaked

• ½ small bell pepper, finely diced

• ½ small onion or shallot, finely diced

• ½ poblano or chili pepper, finely diced (optional)

• 1 rib celery, finely diced

• 1 tbsp capers, chopped

• ½ tsp Old Bay seasoning (plus more to taste)

• 1 tbsp olive oil (for sautéing)

• 1 tbsp butter (for sautéing)

• ¼ cup mayonnaise

• 1 tsp Dijon mustard

• 1 tsp hot sauce

• 1 tsp Worcestershire sauce

• 2 eggs, beaten

• ¼ to ½ cup breadcrumbs

• 1 tbsp olive oil (for cooking)

• 1 tbsp butter (for cooking)

Directions

1. Heat a pan over medium heat. Add olive oil and butter, then sauté the bell pepper, onion (or shallot), poblano (if using), celery, and capers. Sprinkle with Old Bay and cook until soft. Let cool.

2. In a mixing bowl, combine flaked salmon, cooled vegetables, mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, eggs, and breadcrumbs. Mix well.

3. Form the mixture into 4 equal patties.

4. Heat a pan over medium-high heat for 5-6 minutes. Add olive oil and butter.

5. Place the salmon cakes in the pan and cook for 4 minutes on one side until golden brown. Flip and cook for another 4 minutes on the other side.

6. Serve warm with your favorite sauce or side.

   Try this homemade tartar sauce!