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Salmon and Shrimp Cakes

Rated as 4.42 out of 5 Stars

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

40 m servings 318 cals
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 g fat; 16.1 g carbohydrates; 20.9 g protein; 113 mg cholesterol; 1109 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 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...

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!

Finely chopped half the shrimp and salmon, and left the balance whole, salmon flaked. Left most of the additional seasonings out, as was flavorful and spiced appropriately simply with salt/peppe...

Cut back on the Worcestershire sauce, it's now a keeper.