Salmon Cakes

Russian River Vineyards

5700 Hwy 116 N
Forestville, CA 95436

Salmon cakes are a crowd favorite for any special occasion. We like to kick off any dinner party or family holiday gathering with this simple, yet delicious appetizer.

  • 1 pound fresh salmon
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 3 tablespoons mayonnaise
  • 2 large eggs lightly beaten
  • 1 red bell pepper fire roasted, seeded, peeled and chopped fine
  • 1/2 teaspoon dry mustard
  • 2 tablespoons lemon juice
  • 1/4 cup dried parsley
  • 1 cup panko bread crumbs
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
Fire Roasted Red Bell Pepper and Salmon Preparation

Fire roasted red bell peppers: Arrange an oven rack as close to the broiler element as possible and preheat on HIGH. Line a baking sheet with aluminum foil for easy cleanup. Slice bell peppers lengthwise, remove seeds and arrange in a single layer on prepared baking sheet. Broil the peppers until the skin is charred and blistered but not ash white, turning often, about 5 to 10 minutes. Let cool completely. 

Preheat oven to 350°F. 

Dust both sides of the salmon with 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Bake salmon for 25- 35 minutes. Allow to completely cool.


Finely chop the cooled, roasted red bell pepper.

In a mixing bowl, mix the remaining salt, pepper, mayo, eggs, roasted red bell pepper, dry mustard, dried parsley and lemon juice together.

Flake the salmon and fold into mixture.

Form 2 ounce balls and roll in panko breadcrumbs. 

Flatten the balls into patties.

Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 tablespoon of oil and 1 tablespoon of butter and repeat cooking remaining salmon cakes.

Serve with Tartar sauce and enjoy!