- Hey everyone, it's Natasha of natashaskitchen.com.
We're making salmon cakes.
These are tender and flavorful
with big bites of flaked salmon.
And wait until you try the homemade tartar sauce.
Let's begin.
Preheat your oven to 425 degrees fahrenheit
and line a rimmed baking sheet.
Place your salmon right in the center,
drizzle with olive oil and season with garlic salt
and freshly cracked black pepper.
Bake that at 425 degrees fahrenheit for 10 to 15 minutes
or just until the salmon is cooked through.
Flake the salmon with a couple of forks,
removing any bones that you find,
then set it aside and let it cool to room temperature.
On to the veggies which give these salmon cakes
amazing flavor.
Peel and finely dice a medium yellow onion.
(upbeat music)
Now seed and finely dice half of a red bell pepper.
Place a medium skillet over medium heat
and add one tablespoon of olive oil
and one tablespoon of butter.
(sizzling)
Now add your chopped onion and bell pepper
and saute, stirring occasionally
for about seven to nine minutes,
or until softened and golden.
In a large mixing bowl, combine your cold flaked salmon
along with your sauteed onion and bell pepper,
one cup of bread crumbs, two beaten eggs,
three tablespoons of mayo,
a teaspoon of Worcestershire sauce,
one teaspoon of garlic salt,
a quarter teaspoon of black pepper,
and a quarter cup of freshly chopped parsley.
Stir everything together until combined.
And now we make the patties.
My favorite tool for making equal-sized patties
is an ice cream scoop with a trigger release.
Form each patty between your hands,
and they should be between a third to a half inch thick.
Once the patties are all formed,
heat a large non-stick pan over medium heat
and add one tablespoon of olive oil
and a tablespoon of butter.
When the butter is done sizzling,
add the salmon cakes in a single layer
and saute about three to four minutes per side
or until golden brown and cooked through.
Ah, it is time for the taste test, my favorite part.
And to go with these, I made some homemade tartar sauce.
And if you've never tried this recipe,
I'll leave a link to it in the description below,
but it is wonderful, so much better than store-bought.
Okay, so let's do this.
I like a lot of sauce.
That's why I use a spoon to help me sometimes.
Ah, here we go.
Mmm.
Wow.
I love that these are crisp on the outside
and you've got those big, juicy flakes of salmon inside.
These are so flavorful.
They hold together well.
They come together quickly.
And you know what, if you're pressed for time,
you can totally use the packets of salmon,
you know what I'm talking about?
Makes for a really quick lunch or dinner.
These are delicious.
If you guys enjoy this recipe, and I know you will,
give me a great big thumbs-up below.
Make sure to subscribe to our YouTube channel
and thanks for joining me in my kitchen.
You know what I kinda wanna do,
is make a salmon cake sandwich,
with some tartar sauce in between because, why not?
And if you love salmon recipes
make sure to check out our most popular salmon recipes
right over there.
(upbeat music)