Barefoot Contessa’s Irresistible Salmon Cakes

The memory still makes my mouth water. Picture this: a breezy summer afternoon, the salty tang of the ocean in the air, and the aroma of something savory wafting from the kitchen. My grandmother, a woman who could coax flavor out of anything, had whipped up a batch of salmon cakes. Crispy on the outside, tender and flaky within, they were served with a dollop of her homemade tartar sauce. That first bite…pure bliss. It’s a taste of sunshine, comfort, and pure culinary love that I’ve been chasing ever since. This recipe, inspired by the queen of easy elegance herself, Ina Garten, comes remarkably close to that cherished memory.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 38 minutes (includes chilling time)
• Servings: 5
• Yields: 10 salmon cakes
• Dietary Type: Pescatarian

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• ¾ cup small-diced red onion (1 small onion)
• 1 ½ cups small-diced celery (4 stalks)
• ½ cup small-diced red bell pepper (1 small pepper)
• ½ cup small-diced yellow bell pepper (1 small pepper)
• ¼ cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• ¼ teaspoon Tabasco sauce
• ½ teaspoon Worcestershire sauce
• 1 ½ teaspoons Old Bay Seasoning
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• Crushed red pepper flakes, to taste
• ½ lb cooked salmon
• ¾ cup panko breadcrumbs (Japanese bread crumbs) or ¾ cup plain breadcrumbs
• ½ cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten

Equipment Needed

• Large saute pan
• Large bowl
• Measuring cups and spoons
• Mixing spoon or spatula
• Plastic wrap
• Paper towels
• Baking sheet (optional, for keeping warm)

Instructions

1. Begin by creating the flavor base. In a large saute pan, melt 2 tablespoons of unsalted butter along with 2 tablespoons of olive oil over medium-low heat.
2. Add ¾ cup of small-diced red onion, 1 ½ cups of small-diced celery, ½ cup of small-diced red bell pepper, and ½ cup of small-diced yellow bell pepper to the pan.
3. Season the vegetables with ¼ cup of minced fresh flat-leaf parsley, 1 tablespoon of drained capers, ¼ teaspoon of Tabasco sauce, ½ teaspoon of Worcestershire sauce, 1 ½ teaspoons of Old Bay Seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of fresh ground black pepper. Add crushed red pepper flakes to taste, depending on your preference for heat.
4. Cook the vegetable mixture, stirring occasionally, until the vegetables are softened, approximately 15 to 20 minutes. Ensure the heat is low enough to prevent burning; you want them to gently soften and release their flavors.
5. Remove the pan from the heat and allow the cooked vegetable mixture to cool to room temperature completely. This is crucial; adding it hot to the other ingredients will partially cook the eggs and affect the texture of the salmon cakes.
6. While the vegetables are cooling, prepare the salmon mixture. In a large bowl, flake ½ lb of cooked salmon into small pieces. Be sure to remove any skin or bones.
7. Add ¾ cup of panko breadcrumbs (or plain breadcrumbs), ½ cup of good mayonnaise, and 2 teaspoons of Dijon mustard to the bowl with the salmon.
8. Pour in 2 extra-large eggs that have been lightly beaten.
9. Gently toss the mixture lightly with a fork or spatula to combine the ingredients. Avoid overmixing at this stage, as this can result in tough salmon cakes.
10. Once the cooled vegetable mixture is at room temperature, add it to the salmon mixture in the bowl.
11. Mix all the ingredients together thoroughly but gently. You want everything to be well combined, but still maintain some texture.
12. Cover the bowl tightly with plastic wrap and chill the mixture in the refrigerator for at least 30 minutes. This chilling period is essential for the salmon cakes to hold their shape during cooking. You can chill them for longer, even up to a few hours, if needed.
13. After chilling, remove the salmon mixture from the refrigerator. Using your hands or a large spoon, shape the mixture into salmon cakes, each about 2 ½ to 3 ounces.
14. Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
15. Carefully add the salmon cakes to the hot pan, being careful not to overcrowd. You may need to cook them in batches.
16. Fry the salmon cakes for 3 to 4 minutes on each side, until they are golden brown and heated through.
17. Once cooked, remove the salmon cakes from the pan and drain them on paper towels to remove any excess oil.
18. To keep the cooked salmon cakes warm while you finish cooking the remaining batches, you can place them on a baking sheet in a 250 degree F oven.
19. Serve the salmon cakes hot and enjoy!

Expert Tips & Tricks

• Don’t overmix: Overmixing the salmon mixture will result in tough cakes. Combine the ingredients gently until just mixed.
• Chill thoroughly: Chilling the mixture is critical for the cakes to hold their shape. Don’t skip this step!
• Use quality ingredients: The flavor of these salmon cakes shines when you use high-quality salmon, mayonnaise, and Dijon mustard.
• Adjust seasoning to taste: Taste the mixture before chilling and adjust the salt, pepper, and Old Bay Seasoning to your liking.
• Make ahead: The salmon cake mixture can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. You can also shape the salmon cakes and store them overnight on baking sheets wrapped in plastic wrap; fry just before serving.

Serving & Storage Suggestions

These salmon cakes are delicious served hot, straight from the pan. They make a wonderful appetizer, light lunch, or even a flavorful dinner. Serve them with a squeeze of lemon, a dollop of tartar sauce, or Ina Garten’s Mango Chutney for an extra burst of flavor.

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a saute pan over low heat or in a 350°F oven until heated through. Avoid microwaving, as this can make them rubbery. While freezing isn’t ideal, you can freeze cooked salmon cakes for up to a month. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them in the refrigerator overnight and reheat as directed above.

Nutritional Information

(Estimated per serving of two salmon cakes)

Nutrient	Amount per Serving	% Daily Value
Calories	429 kcal	21%
Total Fat	28.5g	44%
Saturated Fat	5.3g	27%
Cholesterol	178.8mg	59%
Sodium	1200.8mg	50%
Total Carbohydrate	46.2g	15%
Dietary Fiber	4.8g	19%
Sugars	9.8g	20%
Protein	12.4g	25%

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs instead of panko or plain breadcrumbs.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative and use a dairy-free mayonnaise.
• Spicy: Add more Tabasco sauce or crushed red pepper flakes for a spicier kick.
• Herb Variations: Experiment with different herbs, such as dill, chives, or tarragon, in addition to or instead of parsley.
• Salmon Swap: If you prefer, you can substitute the cooked salmon with canned salmon. Be sure to drain it well before adding it to the mixture.

FAQs (Frequently Asked Questions)

Q: Can I use fresh salmon instead of cooked salmon?
A: Yes, but you’ll need to cook the salmon first. You can either bake, pan-fry, or poach the salmon until it’s cooked through, then flake it and add it to the recipe.

Q: Why are my salmon cakes falling apart?
A: This is often due to not chilling the mixture long enough or using too much mayonnaise. Make sure to chill the mixture for at least 30 minutes and use the recommended amount of mayonnaise.

Q: Can I bake these salmon cakes instead of frying them?
A: Yes, you can bake them! Place the shaped salmon cakes on a baking sheet lined with parchment paper, brush them with olive oil, and bake in a 375°F oven for about 20-25 minutes, or until golden brown and cooked through.

Q: How do I prevent the salmon cakes from sticking to the pan?
A: Make sure your pan is properly preheated and use a combination of butter and oil. The butter adds flavor, while the oil helps prevent sticking. Also, avoid overcrowding the pan.

Q: Can I make these salmon cakes ahead of time?
A: Absolutely! You can prepare the salmon cake mixture up to 24 hours in advance and store it in the refrigerator. You can also shape the cakes and store them, covered, in the refrigerator until you’re ready to cook them.

Final Thoughts

These salmon cakes are a delightful way to elevate a simple ingredient into something truly special. Ina Garten’s recipe provides a solid foundation, and with a few personal touches, you can create a dish that’s both elegant and comforting. So, gather your ingredients, preheat your pan, and get ready to experience the simple joy of a perfectly cooked salmon cake. Don’t hesitate to experiment with variations and share your feedback! Serve them with a crisp white wine and good company for a truly memorable meal. Bon appétit!