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    Windsor, CA 95492
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Salmon Cakes

By Chef John Ash

Chef Ash created this recipe to take advantage of the salmon that was left on the cutting board. Serve these rich cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli. These cakes pair well with the The Cutrer Chardonnay.

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    Serves 4

    Total Time 30 minutes

    Prep Time 15 minutes

    Difficulty Level Easy

    Ingredients

    5 oz fresh salmon, cut into 1/4-inch dice

    5 oz fresh salmon, very finely chopped

    3 oz fresh uncooked salmon, cut into 1/4-inch dice

    1 egg white, beaten

    2 tbsp finely diced red and/or yellow bell pepper

    1 tbsp finely chopped green onions

    2 tsp finely grated lemon zest

    1/2 tsp seeded and minced jalapeno chile (or to taste)

    2 tsp of mayonnaise

    2 tsp drained and chopped capers

    Kosher or sea salt to taste

    Freshly ground black pepper to traste

    1/3 c panko or other coarse dry breadcrumbs, plus more for dredging

    Olive oil for sautéing

    2 tbsp roasted or poached garlic (for herb aioli)

    3/4 c mayonnaise (for herb aioli)

    2 tbsp mixed finely chopped herbs, such as chives, basil or parsley (for herb aioli)

    1 tbsp drained, chopped capers

    Salt to taste

    Freshly ground pepper to taste

    Directions

    1. In a medium bowl, combine all the ingredients for the salmon mixture. It should just hold together and at the same time not bee too dense and heavy. Add more breadcrumbs or mayonnaise if needed.

    2. Divide the mixture and pat to form into 8 cakes. Dredge the salmon cakes in remaining breadcrumbs that you've seasoned with salt and pepper. (The salmon cakes may be prepared in advance to this point. Store uncovered in the refrigerator for up to 4 hours.)

    3. In a large sauté pan pour in oil to a depth of 1/8 inch. Heat the oil and sauté the cakes until golden brown, about 3 minutes per side.

    4. Mix with herb aioli in a bowl and serve immediately. Afterwards, store refrigerated and covered for up to 3 days

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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