The Weeknight Table

Salmon Cakes

salmon cakes

Produce

  • ½ cup yellow onion, very finely minced
  • ⅓ cup green bell pepper, very finely minced
  • 2 cloves garlic, very finely minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice
  • Lemon wedges, for serving

Seafood

  • 1 pound fresh salmon (skin removed, cut into chunks)

Pantry / Dry Goods

  • ½ cup yellow cornmeal
  • 2–3 tablespoons all-purpose flour (plus more for light dredging)

Oils & Vinegars

  • Olive oil, for pan-frying

Spices & Seasonings

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Creole seasoning
  • ½ teaspoon dried dill
  • ½ teaspoon Italian seasoning
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Instructions

Start by mincing your onion, bell pepper, and garlic down very fine—almost like a paste. This is key. Big pieces will break the structure, but a fine mince melts into the mixture and helps it hold together.
Add the salmon chunks to a food processor and pulse just until it forms a coarse paste. Don’t overdo it—you want it sticky and cohesive, not completely smooth like baby food.
Transfer the salmon to a bowl and add the minced vegetables, parsley, and lemon juice. Season with all the spices and gently mix everything together.
Add the cornmeal and a couple tablespoons of flour and fold it in. The mixture should feel slightly sticky but hold together when pressed. If it’s too wet, add a little more cornmeal. If it’s too dry, a tiny splash of water or lemon juice will loosen it.
Let the mixture sit for 5–10 minutes so the cornmeal hydrates and tightens everything up.
Form into patties, pressing firmly so they hold their shape. Lightly dredge in flour for a thin crust.
Heat olive oil in a skillet over medium heat. Pan-fry the salmon cakes for about 3–4 minutes per side until deeply golden and crisp. Flip carefully and let the crust develop before moving them.
Drain briefly on paper towels and finish with fresh lemon juice right before serving.
everydaycookin
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