Salmon and Shrimp Cakes

Salmon and Shrimp Cakes

 Made  times
Kelly 2

"This is a tasty and different salmon dish that you will definitely enjoy!!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 318 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

Seasoning in this dish is excellent. I had a small problem with the consistancy. It was difficult to keep the cake together. Next time I will drain the salmon and shrimp to remove extra moisture...

Most helpful
Most positive
Least positive
Newest

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 shri...

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 a...

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, spi...

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

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...

Seasoning in this dish is excellent. I had a small problem with the consistancy. It was difficult to keep the cake together. Next time I will drain the salmon and shrimp to remove extra moisture...

Didn't change anything. Best salmon (shrimp) cakes I've ever made!

the flavor was great. I did have trouble keeping them together. not sure where I went wrong. Definitely will make again

Other stories that may interest you