Salmon Cakes With Roasted Red Pepper Aioli

With potatoes as a base, these salmon cakes are light on the inside and crispy on the outside, like a cross between crab cakes and potato cakes. So delicate you have to eat them with a fork. Because we served these at the restaurant that I first line-cooked in, these appetizers are dear to my heart and have been one of my favorite dishes for years. This recipe is an adaptation and an improvement on the original, if I say so myself, with the addition of the sauteed vegetables.

Roasted Red Pepper Aioli:

1/4 c. roasted red bell pepper with skin removed

1 egg yolk

1 T lemon juice

1/2 c. extra virgin olive oil

Salt & Pepper to taste

Puree red pepper with a pinch of salt and lemon juice in a food processor. Add egg and puree till blended. With processor running, drizzle in olive oil in a thin, steady stream until mixture thickens. Season to taste and serve or refrigerate immediately.

Salmon Cakes:

4 baked potatoes

2 –4 oz. salmon fillets

4 T extra virgin olive oil

2 T butter

1 c. onion, small dice

1/2 c. green bell pepper, small dice

1/2 c. red bell pepper, small dice

1/2 c. yellow bell pepper, small dice

4 cloves garlic, minced

4 tsp. lemon juice

2 tsp. salt

1 tsp. black pepper

pinch or two of cayenne pepper

4 cups dry bread crumbs for breading, plus 1 cup for filling

3 eggs, beaten

2 T milk

Oil for frying, at least 2″ deep.






Scrape out the insides of the baked potatoes and place in a large mixing bowl. Mash well.

Heat oil and butter in a large saute pan over medium to high heat. Saute garlic quickly until golden brown, but be careful not to let it burn.

Add onions and peppers and saute until translucent.

Break apart salmon fillets into saute pan and cook thoroughly. Season with salt, pepper, and cayenne. Deglaze pan with lemon juice and let reduce a bit.

Pour all into the mashed, baked potatoes along with 1 c. bread crumbs and combine well.

Breading and Frying:

Shape 1/4 c. scoops of cake filling into patties, approximately 3/4 inch thick.

Beat milk into eggs with a pinch of salt.

Heat oil for frying just above medium. When a drop of egg bubbles and fries in oil it is ready, but reduce heat if oil is too active. Dip salmon cakes into egg, then bread crumbs and fry until golden on one side, then flip and fry until golden on the other about 3 minutes on the first side, 1 to 2 on the other.

Drain on papertowels.  Serve with Roasted Red Pepper Aioli and lemon wedges.

Makes 14 cakes.

Note: Any seafood can be substituted for the salmon in this recipe.  These can also be made gluten free by substituting gluten free panko.

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