Go Back
+ servings

Salmon Cakes with Roasted Red Peppers

Repurpose leftover baked salmon into flavorful tender salmon cakes. Jarred roasted red pepper is the secret to the burst of flavor in this weeknight meal.

Ingredients

  • 7 oz jarred roasted red peppers, Note 1
  • 12 oz leftover cooked salmon, Note 2
  • 2 eggs
  • ½ cup Panko, Japenese bread crumbs
  • ¼ cup chopped fresh cilantro or parsley
  • 2 garlic cloves, grated (Note 3)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • 2-3 tablespoons vegetable, or canola oil for frying

For serving:

  • Tartar sauce for serving

Instructions

  • Chop roasted red peppers into small pieces.
  • In a large bowl, add salmon and flake with a fork.
  • Add chopped roasted red pepper, eggs, panko, cilantro, garlic, Worcestershire sauce and salt. Mix well.
  • Heat a large skillet over medium high heat. (I use 12-inch nonstick skillet.)
  • Once the skillet is hot, add oil.
  • When the oil is shimmer, scoop ¼ cup of mixture and drop it in the skillet. (TIP: a large cookie scoop, like this one, makes this step super quick and easy!) Lightly flatten it with the back of the scoop. Work in batches, without over-crowing the skillet. I usually fry 4-5 patties at a time.
  • Cook the salmon patties until nicely browned, about 3 minutes. Using a spatula, flip the patties and cook for another 3-4 minutes, or until cooked through. (If the salmon cakes are browning too much, reduce the heat to medium.)
  • Transfer the cooked patties onto a sheet lined with paper towel. Continue with the remaining mixture.
  • Serve immediately with tartar sauce. If not serving right away, keep the salmon cakes warm in oven at 200°F.

Notes

Note 1: I used and recommend jarred roasted red pepper. It adds ton of flavor to these cakes.
Note 2: If you don’t have leftover salmon, you can bake a 12oz salmon fillet in the oven at 400°F for 10-15 minutes, or cook it in an Instant Pot.
Note 3: I prefer grated garlic over minced, or pressed, because super fine texture of grated garlic mixes into the mixture better, infusing the entire batter.
This recipe yields about 14 3-inch round salmon cakes.

Nutrition Information

Serving: 1serving, Calories: 199kcal, Carbohydrates: 9g, Protein: 21g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 129mg, Sodium: 1112mg, Potassium: 562mg, Fiber: 1g, Sugar: 1g, Vitamin A: 854IU, Vitamin C: 25mg, Calcium: 59mg, Iron: 2mg
All images and text ©. Disclaimer: Nutritional information is estimate only. Read full disclosure here.