997 S. Palafox


Tricia Horton

8 oz. salmon

½ cup Panko breadcrumbs

½ cup red pepper, diced

½ cup celery, diced

¼ cup chopped fresh dill

1 Tbsp. capers

½ cup scallions, chopped

1 Tbsp. roasted garlic

¼ tsp. chili paste

½ cup mayonnaise

1 Tbsp. Dijon mustard

2 eggs, beaten


Preheat oven to 350 degrees. Place salmon on a sheet pan and brush with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes until cooked. Refrigerator until cold. Place 2 Tbsp. butter, 2 Tbsp. olive oil, Scallion, celery, red pepper, dill capers, hot sauce, roasted garlic, ½ tsp. salt, ½ tsp. pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15-20 minutes. Cool to room temperature. Flake the chilled salmon into a large bowl. Add the panko, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (3 oz.) cakes. Heat the remaining 2 Tbsp. butter and 2 Tbsp. olive oil in large sauté pan over medium heat. In batches, add the salmon cakes and fry for 3-4 minutes on each side, until browned.




2 cloves garlic, minced

½ cup roasted red peppers

½ cup mayonnaise

¼ cup sour cram

1 oz. olive oil

¼ tsp. salt and pepper


Finely chop garlic or use a food processor to make a garlic paste. Finely chop red peppers or blend until smooth. Whisk in sour cream, mayonnaise, salt and pepper. Slowly whisk in olive oil.