Maryland Salmon Crab Cakes Recipe

Prepare Salmon

Preheat oven to 350°F (175°C). Place the salmon fillet on a sheet pan, season lightly with 1/4 tsp salt and a pinch of pepper, and roast for 8–10 minutes just until opaque and flaky. Alternatively, poach gently in simmering water for 6–8 minutes. Let cool slightly, then flake into small pieces, discarding any bones.

Combine Cake Ingredients

In a large bowl combine the flaked salmon and lump crabmeat gently so crab lumps remain. Add panko, mayonnaise, Dijon, beaten egg, sliced green onions, chopped parsley, Old Bay, lemon zest, 1 tbsp lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper. Fold gently until mixture holds together but is not overworked. If mixture feels too wet, add up to 1 more tablespoon panko; if too dry add 1 tsp mayonnaise.

Shape Cakes

Portion mixture into 4 equal cakes (about 4 oz each). Press lightly to form 3/4-inch thick patties, smoothing edges. Place on a tray, cover, and chill in refrigerator for at least 20 minutes to firm (helps them hold during frying).

Pan-Sear

Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp olive oil. When shimmering, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Add remaining 1 tbsp butter toward the end and spoon butter over cakes as they finish. Transfer to a warm oven (250°F/120°C) or a plate lined with paper towel to keep warm.

In a small saucepan over medium-low heat melt 2 tbsp butter. Add minced shallot and sweat gently for 2–3 minutes until translucent but not browned. Deglaze with 1 tbsp dry white wine and let reduce by half (about 1 minute). Whisk in 1 tsp Dijon mustard, then add 1/2 cup heavy cream and bring to a gentle simmer until slightly thickened, about 3–4 minutes. Stir in 2 tbsp grated Parmesan and 1 tsp lemon juice. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tbsp chopped tarragon or parsley. Keep warm until plating.

Place peeled and cubed Yukon Gold potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a boil over high heat, then reduce to a simmer and cook until tender, 12–15 minutes. Drain well.

Return potatoes to the warm pot off the heat for 1 minute to dry. Add 2 tbsp butter and 1/2 cup warm whole milk. Mash with a potato masher until smooth but slightly rustic (or use a ricer for very smooth). Season with 1/2 tsp more salt (adjust to taste) and 1/4 tsp black pepper. Stir in chopped chives if using. Keep warm until serving.

Spoon a generous tablespoon of warm Thermidor sauce onto the center of each plate. Place a warm Yukon Gold mashed potato portion (about 3/4 cup) next to the sauce. Set 1 or 2 salmon crab cakes beside the mash (for 4 cakes, serve 1 cake per plate or 2 for larger portions). Spoon additional sauce over the top of each cake, garnish with a parsley or tarragon sprig and a lemon wedge. Serve immediately.

Make-ahead notes: Crab cakes can be formed and refrigerated up to 24 hours before cooking. Thermidor sauce can be made and refrigerated 1 day ahead; rewarm gently and whisk before serving. Mashed potatoes are best made fresh but can be held warm or reheated with a splash of milk.