Salmon Cakes: The "No-Fail" Secret

Por Natasha's Kitchen · 25 min

Ingredientes

Modo de preparo

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment or a silicone mat.
2. Place the salmon skin-side down, brush with olive oil, and season with garlic salt and black pepper.
3. Bake uncovered for 10 to 15 minutes, or until just cooked through (about 10 minutes for a thin fillet).
4. Remove from the oven, cover with foil and rest for 10 minutes.
5. Discard the skin, flake the salmon with forks, remove any bones, and let it cool to room temperature.
6. Heat a medium skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the onion and bell pepper and sauté for 7 to 9 minutes until soft and golden, then remove from heat.
7. In a large bowl, combine the flaked salmon, cooked onion and pepper, 1 cup breadcrumbs, 2 beaten eggs, 3 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic salt, 1/4 teaspoon black pepper and 1/4 cup parsley. Stir and shape into 13 to 14 patties about 1/3 to 1/2 inch thick.
8. Heat 1 tablespoon oil and 1 tablespoon butter in a large pan over medium heat. Once the butter stops sizzling, cook half the patties for 3.5 to 4 minutes per side until golden brown and cooked through. Reduce heat if they brown too fast.
9. Drain the cakes on paper towels. Add the remaining oil and butter and cook the rest of the patties the same way.

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