Book Recipes

In Sailing at Sunset, Josh, Danae, and Danae’s coworkers enjoy a lot of delicious seafood on their chartered sailboat tour of New England. When Josh takes them all to his favorite restaurant and Danae tries the salmon cakes, she declares, “This might be the best thing I’ve ever eaten. Ever.” If you make our Crunchy Salmon Cakes for friends or family, they might just say the same thing.

· Prep Time: 15 minutes
· Cook Time: 10 minutes
· Serves: 8

· 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
· 1/2 cup fine cracker crumbs
· 1 large egg, lightly beaten
· 1/2 cup celery, chopped
· 1/4 cup red onion, chopped
· 1/4 cup red pepper
· 1/4 cup yellow pepper
· 2 tablespoons parsley, minced
· 1 1/2 teaspoon capers, drained
· dash hot sauce
· 1/2 teaspoon Worcestershire sauce
· 3/4 teaspoon crab seasoning
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
· 1/2 cup mayonnaise
· 1 teaspoon Dijon mustard
· 2 tablespoons butter
· 2 tablespoons oil
1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with Remoulade Sauce.