CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Salmon cakes

This is a quick and easy meal to whip up and an easy way to sneak in a few vegetables for picky children or adults. It’s especially great to use when you have leftover roasted salmon or leftover mashed potatoes from a night or two before!

You can be flexible to add new diced vegetable flavours like fennel bulb instead of celery or other roasted vegetables instead of the peppers and play with different herbs instead of the parsley for different flavours.

SERVES
4
 TO
6

Ingredients

  • 500 grams fresh salmon
  • 1 red pepper, quartered
  • 1 tablespoon olive oil
  • Salt & pepper
  • 1 cup bread crumbs or leftover cooked, mashed potatoes
  • 2 eggs
  • 1 tablespoon mayonnaise
  • 3 green onions, diced small
  • 1 stalk of celery diced small
  • Handful of fresh parsley

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the salmon and the red peppers on a baking sheet. Drizzle and rub oil all over fish and peppers. Season with salt and pepper. Place in the oven and cook 15-20 minutes until cooked through.
  3. Once salmon is cooked through, flake into small pieces. Dice up roasted peppers into small pieces.
  4. Meanwhile place a large non-stick pan on medium heat.
  5. Mix salmon, peppers, eggs, mayonnaise, onions, celery and parsley. Form into 8 to 12 small cakes.
  6. Add a little olive oil to the pan and place salmon cakes on the hot frying pan. Cook three to four minutes per side until golden brown cooked through.
  7. Serve with a side of salad or cooked vegetables.

Follow Stephanie Clairmont:


You might like

View All Recipes
Ham, cheddar and broccoli pockets Ham, cheddar and broccoli pockets
Caesar Shrimp Tacos Caesar Shrimp Tacos
Homemade Pici Pasta Homemade Pici Pasta
Bavarian potato salad Bavarian potato salad
Caramelized onion pizza Caramelized onion pizza
Peeps s'mores skillet dip Peeps s'mores skillet dip