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Salmon and Shrimp Cakes

Rated as 4.46 out of 5 Stars
3

"This is a tasty and different salmon dish that you will definitely enjoy!!"
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Ingredients

40 m servings 318
Original recipe yields 6 servings (6 cakes)

Directions

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  1. Preheat the oven broiler. Line a baking sheet with parchment paper.
  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.
  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.
  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.
  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.
  6. Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

Nutrition Facts


Per Serving: 318 calories; 20.3 16.1 20.9 113 1109 Full nutrition

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Reviews

Read all reviews 24
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great and tasty! Make into smaller cakes and serve with a sour cream dill sauce for a wonderful party appetizer finger food served on colorful picks garnished with radishes.

Most helpful critical review

Seasoning in this dish is excellent. I had a small problem with the consistancy. It was difficult to keep the cake together. Next time I will drain the salmon and shrimp to remove extra moisture...

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Great and tasty! Make into smaller cakes and serve with a sour cream dill sauce for a wonderful party appetizer finger food served on colorful picks garnished with radishes.

Really tasty. Found this recipe as I had one salmon fillet in the house and about 20 shrimp and was not sure where to go from there. The salmon fillet was only 1/2 lb so I used all of the shri...

This recipe was so amazing it made me sign up just so I can comment! I was just looking for something to make with what I had and this was close enough. I used a yellow onion instead of red, spi...

Very good. The flavor was so much better than canned salmon. I did add a bit of green onion to it because I had it on hand. I served it with a Dill Hollandaise sauce. I will be making this one a...

Excellent! My entire family enjoyed the salmon, and my 11-year old son went back for seconds. GH

So we tried this recipe tonight and it was awesome!!! I made a few changes though. First I used canned salmon and not the canned that still has the skin and bone on the fish! I used chicken of...

I have made salmon cakes before but the shrimp really added to them. To make them Keto I subbed the panko bread crumbs for crushed pork rinds, you couldn't tell the difference. I also added a t...

I'm not a big fan of salmon so I just used a whole pound or so of some "fresh" local georgia shrimp and it was GREAT! Also added Vidalia sweet onion (finely diced) and a little sweet yellow pepp...

They're very good, but I couldn't get them to stay in one piece when I flipped them over. Otherwise, I'd totally make them again!