With these salmon cakes I used left over roasted salmon that we had the other day. However you could easily use fresh salmon as well they would just have a different consistency when cooked. I made a tomato confit with roasted tomatoes and garlic then chopped the ingredients up with some fresh herbs and added my favorite olive oil. Withered some spinach in the middle of the pan heating the confit up just a bit and serve it over the salmon cakes. This is a quick go to week night dinner. We served it with a simple vegetable chopped salad.


ingredients ~

  • 1 lb salmon
  • 3 T olive oil
  • 1 T Sous Salt Smoked Paprika
  • juice of half a lemon and the zest
  • 1/4 c chopped parsley
  • 1 t chopped fresh oregano
  • 1 shallot, finely
  • 1/2 red pepper, finely diced
  • 1 clove garlic grated
  • 1 T Harissa or Sun Dried Tomato Pesto
  • 1 egg, beaten
  • 1/2 c panko bread crumbs
  • 1/2 c everything bagel sesame blend or just black and white sesame seeds whichever you have

directions ~

If you don’t have roasted salmon already cooked in your fridge.

Preheat your oven to 400 degrees, drizzle the salmon fillet with a little olive oil and sprinkle 2 t of the Sous Salt Smoked Paprika blend all over the fish. Roast the salmon for 10 – 15 minutes until the internal temp is 120 degrees.  Let it cool so you can shred it easily.

In the meantime you can prep the base of the salmon cakes.  In a skillet add 1 T of the olive oil to the pan and gently saute the garlic, shallots and the peppers. What I mean by gently is let them just simmer in the olive oil so the garlic and the shallots don’t burn but are infused into the olive oil . I just cooked my until they were soft then removed them from the skillet to cool. In a bowl mix your beaten egg, Harissa or Sun Dried Tomato Pesto (whichever you decide to use. harissa will make the cakes smokey and peppery and the sun dried tomato pesto with add a hint of tomato sweetness….feel free to use both if you like)  parsley, oregano, lemon zest and juice.  Then add in your panko bread crumbs and shredded salmon. Feel free to use whatever herbs you would like. If you like Thyme and Marjoram, use them they are two of my favorites as well.

Mix everything together and form handful sized patties.  With the pound of salmon I made six. Put them in the fridge for about 30 minutes.  This lets the bread crumbs and the remaining ingredients bind together so the patties don’t fall apart when you cook them.

Heat the same skillet up that you sauted the pepper mixture in and add 1 – 2 T of olive oil so you have just a light coating on the surface of the pan. Take the salmon out of the fridge. Put your everything bagel blend in the bottom of a pie plate or dish and place each patty in the blend pressing the seeds in just a bit, flip and do the other side.

Saute in the olive oil until crispy on each side.  If you do this over medium heat you will ensure that the patties will be warm in the center as well. If the heat is too hot the outside will be crispy but the inside will be cold.

When the patties where finished I turned the pan off and added some fresh chopped spinach to the center of the pan and the tomato confit to warm them both up.

For the tomato confit I just roasted a pint of sugar baby tomatoes in the oven with three cloves of unpeeled garlic (leaving them unpeeled allows you to roast the garlic without burning it) that I just drizzled with olive oil and some of our Sous Salt Herb & Garlic 400 degrees for 20 minutes until the tomatoes have just a hint of color. Let them cool slightly.  In a small bowl or ramekin add the tomatoes, peeled roasted garlic, some freshly chopped thyme and about 1/4 c of olive oil. Mash it with a fork to make it a more homogenous tomato garlic oil.  Serve this either room temp or put it in the pan like I did.