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Salmon Cakes with Arugula Salad and Roasted Red Pepper Chipotle Sauce

My new goal is to see how many descriptive words I can fit into a blog post title. Eleven has got to be some sort of record, right?

We’ve been eating salmon cakes for lunch and dinner all week long. Packed with fresh salmon and herbs and vegetables, these salmon cakes are combined with breadcrumbs, light mayo, Dijon mustard, and Worcestershire sauce (a word I magically pronounce differently every time I say it), formed into patties, and then lightly browned in olive oil and butter (you could also bake them!). The beauty about these beauties is that you could just stop there and eat them alone or with brown rice, but this week we spiced things up and served them over an arugula salad and a roasted red pepper chipotle sauce.

Salmon Cakes with Arugula Salad and Roasted Red Pepper Chipotle Sauce
To make the sauce, blend together chipotle adobo peppers, roasted red bell peppers, lemon juice, and light mayo and then toss the arugula with olive oil, lemon juice, Parmesan, and salt and pepper. Then do the running man dance because you are making good choices in the life.
 

I had prepped the salmon cakes the night before and chilled them in the refrigerator overnight, so when I came home from work dinner took me less than 30 minutes!

Here’s the recipe:

Salmon Cakes with Arugula Salad and Roasted Red Pepper Chipotle Sauce
Serves 7
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
For the salmon cakes
  1. 1 1/2 lbs salmon filet
  2. 2 tbsp olive oil, plus 2 tbsp for light frying
  3. 2 tbsp butter
  4. 1 cup Italian Panko breadcrumbs
  5. 1 cup Italian breadcrumbs
  6. 2 extra-large eggs, beaten
  7. 1 small yellow onion, finely chopped
  8. 1/2 red bell pepper, finely chopped
  9. 1/2 green bell pepper, finely chopped
  10. 2 stalks celery, finely chopped
  11. 1 jalapeno, seeded and diced
  12. 1 tsp Worcestershire sauce
  13. 1 tsp fresh thyme
  14. 1/2 tsp kosher salt
  15. 1/2 tsp dried parsley
  16. 1/2 tsp dried oregano
  17. 1/2 tsp dried basil
  18. 1/2 tsp garlic powder
  19. 1/2 tsp paprika
  20. 1 cup light mayo
  21. 1/4 cup dijon mustard
  22. olive oil spray
For the roasted red pepper chipotle sauce
  1. 2/3 cup light mayo
  2. 1 tbsp chipotle peppers in adobo sauce
  3. 1/2 lemon, freshly squeezedd
  4. 4 tbsp chopped red roasted pepper (jarred is fine)
For the arugula salad
  1. Arugula, washed and dried
  2. olive oil
  3. fresh lemon juice
  4. grated parmesan
  5. salt and pepper
For the salmon cakes
  1. Preheat oven to 350 degrees. Place salmon filets on an aluminum foil-lined baking tray, skin side down, and lightly spray with olive oil cooking spray. Bake for 25-30 minutes, until salmon flakes easily with a fork.
  2. In the meantime, heat a large skillet with 2 tbsp olive oil. Add the onions, bell peppers, celery, jalapeno, Worcestershire sauce, salt, fresh thyme, and dried herbs. Saute for 15-20 minutes, until all ingredients are tender.
  3. In a large bowl, mix the salmon, sauteed vegetables, eggs, mustard, mayo, and breadcrumbs until well combined. Form into 12-15 medium sized patties, cover with plastic wrap, and let chill in the refrigerator for at least an hour (I like to do mine overnight).
  4. Heat a skillet with the 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Slowly add the patties, heating each side for 2-3 minutes, until browned. Remove and place on a paper-towel lined plate.
For the roasted red pepper chipotle sauce
  1. In a blender or food processor, combine all ingredients until smooth. Taste and adjust seasonings, as necessary.
For the arugula salad
  1. In a medium size bowl, drizzle olive oil over arugula, squeeze fresh lemon juice, add salt and pepper, and toss. Taste and adjust seasonings, as necessary. Sprinkle grated parmesan cheese on top and serve.
Notes
  1. If you don't use Italian breadcrumbs (Panko or Regular), do a quick taste test when forming the patties to see if you need to add more salt (don't worry, the fish is already cooked!).
The Richmond avenue https://therichmondavenue.com/
 

J

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Your comments make my day. Thank you!

  6. ANM7 says

    So appetizing. The remark on pronouncing Worcestershire magically different on each separate occasion (I’m sorry but), genius (could not stop laughing)

    Reply

  9. Eva says

    Definitely going to make the salmon cakes! Although I’m not a huge fan of jalapeno, so I might make a vegetable variation here… We’ll see. But salmon is basically a staple food in Sweden, so I will definitely try to make them! Thanks for sharing!

    Reply

    • Jasmine says

      Ahhh, yaay! I hope you like it! My husband is not a fan of spicy foods so I usually put a minimal amount and seed them, but it’ll be just as good without them.

      Reply

  11. ivegotbigbulls says

    These look fantastic! I can’t wait to try your adobe mayo sauce! If you love healthy salmon recipes check out my latest over at hungrymountaineer.com
    Happy Holidays!

    Reply

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