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Spicy Salmon Cakes
Prep Time: 30 mins | 4-6 Servings
Recipe By: Macheesmo
Ingredients
Patties
- 2 (5oz) cans Bumble Bee® Red Salmon in Water, drained
- ½ cup diced red onion
- ½ cup diced red pepper
- 1 medium jalapeno, seeded and diced
- 1 tbsp olive oil
- ¾ cup panko style breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp hot chili powder
- ½ tsp kosher salt
- 1/2 cup vegetable oil, for frying
Yogurt Dill Sauce
- 1 cup whole milk yogurt
- 2 tbsp olive oil
- 2 tbsp minced dill
- 1 tbsp fresh lemon juice
- Pinch of salt
Directions
To start salmon cakes, add diced onions, red peppers, and jalapeno to a skillet with olive oil and a pinch of salt. Sautéon medium heat for 4-5 minutes until vegetables soften, but not brown. Remove from heat and let cool slightly.
Transfer sauteed vegetables to a large bowl. Add breadcrumbs, half of the red salmon and an egg. Add garlic powder, chili powder, and salt and stir together. Finally, add the last half of the red salmon and fold in so there are nice chunks of salmon in the cakes.
Heat ¼ cup of oil in a large sturdy skillet over medium-high heat. Portion out the salmon mixture in ¼ cup portions. Shape the cakes with your hands and compact them well so they hold their shape. Feel free to make slightly bigger or smaller cakes depending on how you are serving them, but keep them no thicker than ½ inch thick.
Add the salmon cakes to the hot oil in the skillet and fry for about 4 minutes per side until they are golden brown. Flip only once so they don’t fall apart. Repeat, adding more oil if the skillet is dry, until you have used all the salmon cake mixture.
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