Spicy Salmon Cakes Sweet Red Pepper Sauce
Elevate your appetizer or dinner game with these flavorful Spicy Salmon Cakes paired with a luscious Sweet Red Pepper Sauce. Made with tender, flaked salmon, zesty green onion, and a bold kick of chili flakes and paprika, these golden, pan-fried patties are crispy on the outside and perfectly moist inside. The accompanying vibrant red pepper sauce, blended with roasted peppers, creamy Greek yogurt, a hint of honey, and a splash of lemon juice, adds a sweet and tangy balance to each bite. Easy to prepare in just 35 minutes, this dish is perfect for seafood lovers craving something unique yet fuss-free. Serve these spicy salmon cakes as a main course for dinner or as an elegant appetizer at your next gathering, topped with a garnish of fresh parsley for an irresistibly gourmet finish.
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Recipe Information
Ingredients
- 340 grams cooked salmon (flaked)
- 120 grams panko breadcrumbs
- 1 piece egg (large)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks green onion (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon chili flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons olive oil (for frying)
- 150 grams roasted red peppers (jarred or freshly roasted, drained)
- 1 piece garlic clove (minced)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 tablespoons plain Greek yogurt
- 0.25 teaspoon salt (for sauce)
- 0.25 teaspoon black pepper (for sauce)
Instructions
In a large bowl, combine the flaked salmon, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onion, parsley, chili flakes, paprika, garlic powder, salt, and black pepper. Mix until well combined.
Divide the mixture into 8 equal portions and shape each into a patty about 2.5 centimeters thick. Place the patties on a plate and refrigerate for 15 minutes to help them firm up.
While the patties chill, prepare the sweet red pepper sauce. In a blender or food processor, add the roasted red peppers, minced garlic, honey, lemon juice, Greek yogurt, salt, and black pepper. Blend until smooth and creamy. Set aside.
Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon cakes (work in batches if necessary to avoid overcrowding). Cook each side for 3-4 minutes, or until golden brown and crispy.
Transfer the cooked salmon cakes to a paper towel-lined plate to remove excess oil.
Serve the salmon cakes warm, drizzled with the sweet red pepper sauce. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 35.4 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 49.5 mcg | 247% | |
| Calcium | 221 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
