Fresh Salmon Cakes

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8 as an appetizer.


1 to 1 1/4 large Western eggplant

 1 tablespoon finely minced garlic
 1 tablespoon finely minced fresh ginger
1/4 cup of thinly sliced green onion and white scallion rings
 1/4 to 1/2 teaspoon dried red chili flakes

 6 oz. fresh salmon (diced small)
2 oz. fresh uncooked shrimp (diced small)
1 egg-beaten
1 tablespoon finely diced celery
2 tablespoons finely diced red bell pepper
1 tablespoon chopped scallions
2 teaspoons chopped lemon zest
1/4 teaspoon seeded and minced jalapeno chili
1/4 teaspoon chopped garlic
1 teaspoon mayonnaise
1/2 teaspoon fresh chopped thyme
1 teaspoon rinsed and drained capers (chopped)
Kosher salt and freshly ground black pepper (to taste)
1/2 cup of Panko or dry bread crumbs for dredging
Vegetable oil for sautéing


In a medium bowl, combine all the ingredients for the salmon mixture. Divide the mixture and pat to form into 8 cakes no thicker than 1 inch. (The salmon cakes may be prepared in advanced to this point. Store loosely covered in the refrigerator for up to 4 hours.)

Dredge the salmon cakes in breadcrumbs that you've seasoned with salt and pepper. In a large saute pan pour in oil to a depth of 1/8 inch. Heat the oil and saute the cakes until golden brown, about 3 minutes per side. 


Suggested Pairing: