Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
2
Yield:
4 salmon cakes
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Ingredients

2
Original recipe yields 2 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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