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Salmon and Shrimp Cakes

Salmon and Shrimp Cakes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Kelly

Kelly

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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

Diann Franklin
18

Diann Franklin

8/19/2011

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.

challahback
5

challahback

4/23/2012

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.

Janet Henderson
2

Janet Henderson

2/14/2013

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.

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