Crispy Salmon Cakes Recipe

Ingredients

2 1/2 tablespoons unsalted butter 

2 1/2 tablespoons extra-virgin olive oil 

1 small red onion, finely diced (3/4 cup) 

1 1/2 cups finely diced celery (3 stalks) 

2 tablespoons finely chopped fresh flat-leaf parsley 

1 tablespoon drained capers 

1 1/2 teaspoons salt 

1/2 teaspoon freshly ground pepper 

1 pound cooked salmon, flaked (reserved from Grilled Salmon) 

1/2 cup mayonnaise 

3/4 cup plain dry bread crumbs 

2 teaspoons Dijon mustard 

2 tablespoons finely chopped dill 

2 large eggs, beaten 

Preparation

Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.

In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.

With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.