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Blackened Pan Fried Alaska Salmon Cakes with Greens

Blackened Pan Fried Alaska Salmon Cakes with Greens
Delightful mini salmon cakes sit atop a bed of greens drizzled with a Vidalia onion citrus dressing for this light and tasty meal.
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Servings: 2

Ingredients

  • Cakes

  • 1, 6-ounce can Alaska salmon, drained
  • 1/2 cup diced Vidalia onion or other sweet onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup panko
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 tablespoons spice mix (see below)
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • Spice Mix

  • 3/4 tablespoon sweet paprika
  • 2 1/4 teaspoons kosher salt
  • 1 1/4 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1/2 tsp dried thyme
  • 1/2 teaspoon dried oregano
  • Vidalia Onion Citrus Dressing

  • 1 cup diced Vidalia onion
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic
  • Salad

  • Lettuce of choice
  • Pumpkin seeds
  • Fresh parsley
  • Fresh dill
Recipe courtesy of Carlene Thomas of OhCarlene

Instructions

  1. Step 1 Make the spice blend

    Stir spice mix ingredients together in a bowl. Store in an airtight container.

  2. Step 2 Make the dressing

    Add onion citrus dressing ingredients to an immersion blender or food processor. Puree until smooth. Store in fridge.

  3. Step 3 Make the salmon cakes

    Add ingredients to a medium bowl and mix until combined. Use a 1/4 cup dry measuring scoop and portion 7 cakes, lightly pressing together with damp hands. Place on a plate and refrigerate at least 30 minutes to encourage cakes to keep their shape. To prepare for later, continue to refrigerate until 20 minutes before meal, then cook.

  4. Step 4 Cook the patties

    In a cast iron skillet, melt butter and add olive oil. Once pan sizzles, add a few cakes (do not crowd) and cook each side for 5 minutes until golden brown. Repeat on opposite side and continue until all cakes are cooked.

  5. Step 5 Assemble and serve

    Toss greens with a drizzle of dressing. Sprinkle with pumpkin seeds, herbs, and add salmon cakes. Serve immediately.

Recipe courtesy of Carlene Thomas of OhCarlene