Salmon and Shrimp Cakes Recipe - Allrecipes.com
Salmon and Shrimp Cakes Recipe
  • READY IN 40 mins

Salmon and Shrimp Cakes

Recipe by  

"This is a tasty and different salmon dish that you will definitely enjoy!!"

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Ingredients Edit and Save

Original recipe makes 6 cakes Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat the oven broiler. Line a baking sheet with parchment paper.
  2. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
  3. Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
  4. Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
  5. Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
  6. Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.
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Reviews More Reviews

Aug 19, 2011

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.

 
Apr 23, 2012

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.

 
Feb 14, 2013

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.

 
Jan 17, 2014

Excellent! My entire family enjoyed the salmon, and my 11-year old son went back for seconds. GH

 
Jul 06, 2013

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.

 
Nov 06, 2014

Mine fell apart too. The next time I made this I took 5 extra shrimp and pureed them with a little cream. This helped in gluing everything together.

 
Jan 26, 2014

This recipe was so amazing it made me sign up just so I can comment! I was just looking for something to make with what I had and this was close enough. I used a yellow onion instead of red, spicy brown mustard instead of dijon, garlic powder instead of salt, seasoning salt instead of Old Bay, salmon in a can instead of filet, and it came out GREAT! I served it over some fresh cooked spinach and it was perfect! I fell in love the second I made the mayo mixture. Next time I'll use fresh salmon and more panko to make then stick together more.

 
Nov 14, 2013

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.

 

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Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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