Peppery Salmon Cakes

May 10, 2010
3 Ratings
  • Serves 6
Author Notes

These cakes began as an attempt to cross Maryland crab cakes with my grandmothers canned salmon patties. Then I got carried away, incorporating a wonderful locally made green pepper jam into the cakes and their topping. - JoanG —JoanG

Test Kitchen Notes

This is a great salmon cake! The fresh salmon gives it a meaty texture that holds together very well during cooking. And the combination of the lox, crème fraiche, and pepper jelly give it a really interesting flavor. JoanG suggests cucumbers as a garnish but I didn’t have one so I served it with sliced avocado which was a creamy counter to the cake. - cheese1227 —The Editors

What You'll Need
  • 1 pound fresh salmon fillets, skin removed, cut into chunks
  • 4 ounces smoked salmon or lox
  • 1 egg
  • 4 tablespoons creme fraiche,
  • 2 tablespoons dijon mustard
  • 1/2 cup cracker or bread crumbs
  • 4 green onions, cut in small pieces
  • 1 tablespoon lemon juice
  • 2 tablespoons grated lemon rind
  • 6 tablespoons green pepper jam
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  1. Place fresh and smoked salmon in a food processor and chop briefly. Remove to a large bowl. No need to clean the food processor. Put in it 2 Tbsp of the creme fraiche, 2 Tbsp of the pepper jam, and all the ingredients down to (but not incuding) the butter and olive oil. Blend these ingredients together and then empty into the mixing bowl with the salmon. Mix well. Form the mixture into small flat cakes, about 2 TBSP in each. Heat oil and butter in a large skillet over medium heat. Carefully place salon cakes in pan and saute until browned, about 4 to 5 minutes. Carefully flip cakes and cook on other side until golden brown, about 4 minutes. Brush the tops with t2 more Tbsp of the pepper jam as they finish cooking. Remove from pan to platter. Serve on fresh greens topped with the remaining 2 Tbsp crème fraiche mixed with the remaining 2 Tbsp pepper jam and chopped cucumber (if desired).
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See what other Food52ers are saying.

  • JoanG
  • AppleAnnie
  • aargersi
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.

4 Reviews

JoanG May 27, 2010
My first editors' pick! I am thrilled and honored. Thank you cheese1227, Amanda and Merrill!
AppleAnnie May 12, 2010
Farmers markets are a great place to find locally made green pepper jams and jellies. A vendor at our North Union market in Cleveland, Ohio makes a 3-pepper jelly using chipotle peppers with red and green bell peppers. (The name of her business is Garden Vineyard Grove-Ltd.) Last summer I found a wonderful green chile jam or jelly at the
Village of Los Ranchos Growers Market in Albuquerque.
aargersi May 11, 2010
These look delicious, I have never seen pepper jam - but will have a look next time I am at the store.
JoanG May 11, 2010
I have seen green pepper jelly in the stores. But see if you can find a jamm The one I use is looser then jelly and has some of the pepper seeds in it.