Best Seattle Salmon Cakes with Tomato Basil Sauce
Submitted by fishinfool
Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.
YIELD
4 servingsPREP
50 minCOOK
10 minREADY
60 minSeattle knows salmon. And these salmon cakes prove it.
Flaked salmon gets folded with sauteed green onions, garlic, fresh basil, cream, and breadcrumbs, then chilled to hold their shape before hitting a hot skillet.
The real star? A silky tomato basil sauce built by reducing white wine with shallots, vinegar, and tomato paste, then mounting it with cold butter one tablespoon at a time until it turns glossy and rich.
This is the kind of dish that looks like it came out of a Pike Place bistro but comes together in about an hour in your own kitchen.
Chef Tips
- Use cooked salmon that’s been cooled completely. Leftover grilled or baked salmon works best because it flakes cleanly.
- Chilling the formed cakes for 30 minutes is non-negotiable. Skip it and they’ll fall apart in the pan.
- When making the sauce, keep the heat at medium and whisk the cold butter in one piece at a time. If it boils after the butter goes in, the sauce will break.
- White pepper keeps the cakes looking clean without dark specks, but black pepper works in a pinch.
Ingredients
Directions
For Salmon Cakes: Melt butter in a small saut? pan over medium-low heat.
Add green onion and cook 2 minutes.
Add garlic and cook 2 minutes longer.
Transfer to a medium bowl.
Add salmon, bread crumbs, eggs, cream, basil, salt and pepper to bowl.
Mix with a fork until blended.
Cover and refrigerate for 30 minutes.
For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot, vinegar, and tomato paste.
Bring to a boil over medium-high heat and cook until mixture is reduced to 2 tablespoons.
Add cream and boil 1 minute.
Reduce heat to medium and add cold butter, 1 tablespoon at a time.
Whisk constantly until all butter is added and sauce has thickened.
Do not allow sauce to boil again.
Remove from heat and stir in basil, salt, and pepper.
Sauce may be reheated briefly over low heat just before serving.
Form salmon mixture into 8 cakes.
Heat oil in a large skillet over medium heat.
Cook cakes 3 minutes per side.
Divide cakes among 4 plates, spoon sauce over and serve immediately.
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