These easy broiled salmon and shrimp cakes, seasoned with a lively mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay®, are quick to prepare.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
318 Calories
Recipe Instructions
Step 1
Preheat the oven broiler. Line a baking sheet with parchment paper.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.
Ingredients
1 teaspoon vegetable oil
4 tablespoons butter, divided
1 ½ teaspoons garlic salt
3 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon finely chopped green bell pepper
2 tablespoons finely chopped red onion
2 teaspoons seafood seasoning (such as Old Bay®)
1 cup panko bread crumbs
1 pound salmon fillets, chopped
10 large shrimp - peeled, deveined, and cut into thirds
