Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. If desired, serve salmon cakes atop fresh greens.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 salmon cakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse salmon; pat dry with paper towels. Put 1/2 of the salmon, bread crumbs, egg white, green onion, roasted red bell pepper, parsley, 1 1/2 teaspoons baharat, and salt in a blender; blend until combined.

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  • Transfer blended mixture to a bowl. Chop remaining salmon into 1/2-inch pieces and add to the bowl. Mix well until soft. Shape into four 3/4-inch-thick patties.

  • Preheat broiler. Arrange patties on a foil-lined baking sheet.

  • Broil 4 to 5 inches from heat source, turning once, until an instant-read thermometer inserted into the center registers 160 degrees F (71 degrees C), 14 to 18 minutes.

  • For the aioli, stir together mayonnaise, garlic, lemon juice, lemon zest, and remaining 1/4 teaspoon baharat in a small bowl.

  • Garnish salmon cakes with black pepper and serve with aioli.

Editor's Note:

Make your own baharat seasoning with this recipe.

Nutrition Facts

317 calories; protein 21.6g; carbohydrates 6.9g; fat 22.3g; cholesterol 61mg; sodium 375.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2018
Made as written and these turned out good. I was unable to find baharat so I Googled it and made my own. I really liked the texture these had with some of the salmon blended and some left in chunks. I also liked the fact that they held their shape well and did just fine in the oven instead of frying too. This is a keeper and one worth trying! Read More
(5)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/22/2018
Made as written and these turned out good. I was unable to find baharat so I Googled it and made my own. I really liked the texture these had with some of the salmon blended and some left in chunks. I also liked the fact that they held their shape well and did just fine in the oven instead of frying too. This is a keeper and one worth trying! Read More
(5)
Rating: 4 stars
06/13/2018
Deliciously different! I had to add extra bread crumbs as they were so soft. Used one whole egg and no roasted red pepper as my husband doesn t like them. Coated in panko bread crumbs and fried in olive oil. The sauce is excellent too. Read More
(1)
Rating: 5 stars
04/27/2018
I live in Alaska and cook salmon often a lot of different ways. I have several favorite salmon cake recipes and this one is joining the list. I made my own baharat mix per an online recipe which was very easy with common spices. I made the recipe pretty much as written except I fried the cakes on an electric griddle vice broiling. Be sure to not overcook as salmon is much better moist. I think the recommendation to cook to 160 is overly conservative. Don t skip the aioli it is fantastic! Read More
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Rating: 5 stars
05/28/2018
Amazing. Made it exactly how it said to and they were amazing. Went to share the recipe with my sister knowing she would love it too and added a bit extra parsley and peppers just for flare of appearance and it was still just as good. Read More
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