"This is a tasty and different salmon dish that you will definitely enjoy!!" — Kelly
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finely chopped red onion
finely chopped green bell pepper
seafood seasoning (such as Old Bay®)
salmon fillets, chopped
large shrimp - peeled, deveined, and cut into thirds
panko bread crumbs
1 1/2 teaspoons
Great and tasty! Make into smaller cakes and serve with a sour cream dill sauce for a wonderful party appetizer finger food served on colorful picks garnished with radishes.
Really tasty. Found this recipe as I had one salmon fillet in the house and about 20 shrimp and was not sure where to go from there. The salmon fillet was only 1/2 lb so I used all of the shrimp. I also was low on breadcrumbs and used 1/2 cup of stuffing mix. The shops here (Australia) do not have seafood seasoning so I looked up Old Bay online and threw into the cakes: allspice, mace, paprika, pepper, celery salt, crushed red pepper, ginger, and nutmeg. The one thing I noted was that the 3 tablespoons of butter in the breadcrumbs was a lot and that moisture was enough to stick a lot of it together which left me with about 1/2 of the mustard/mayo mixture and seasoning unused. I would decrease butter in future and use more of the wet mix. The end result was very tasty.
Very good. The flavor was so much better than canned salmon. I did add a bit of green onion to it because I had it on hand. I served it with a Dill Hollandaise sauce. I will be making this one again.
These seafood cakes had wonderful flavor. HOWEVER....I must had misunderstood about the "chopped" salmon, because I had a terrible time getting these to stick together in patties. Maybe someone can give me some tips. Thanks for a yummy recipe though.
I made the recipe as printed, and my family loved them.
So we tried this recipe tonight and it was awesome!!! I made a few changes though. First I used canned salmon and not the canned that still has the skin and bone on the fish! I used chicken of the sea boneless skinless pink salmon. I used frozen shrimp. Since I used frozen shrimp, I did cook the salmon/shrimp mix like the receipe says in order to cook off the water from the frozen shrimp. I used a frozen precut onion and pepper mix. I doubled the recipe. It worked fine. I used fat free mayonaise. However, I'm not sure if it is the mayonaise that keeps the patty together. Perhaps next time I'll add an egg white to the mix because the patty did fall apart when I flipped it. I used spray oil and butter. everything worked perfect. I will cook this again and again.
I used the majority of the recipe. I used yellow onion instead of red, and yellow mustard instead of Dijon and it was still delicious. My son said it was one of the best dishes on his list that I've made. I will definitely use it again.
This was pretty good. I broiled it as long as the time said, but it seemed to be bit too soft on the inside. So i cooked it for 7 minutes longer at 350 degrees. After that it seemed fine, and the flavour was good. But due to some of the changes i made i'll be using another recipe for fish cakes. thanks anyway
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon and Shrimp Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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