Meet the chef!

Chris Bell is the Assistant Manager of Harbor Fish Market in Scarborough, Maine. 

Images courtesy of Harbor Fish Market

The Recipe

To make mayo mix:

Finely chop capers and dill (can use a food processor or knife), fold all ingredients together until mixed well. Set aside.

For salmon fritters:

Place skinned salmon on a parchment lined baking sheet and preheat the oven to 400. While the oven is preheating dice the red bell pepper, celery and red onion. Set aside. Add Dijon to the mayo mix made earlier, mix until well combined. Season Salmon with salt and pepper to taste, don’t be afraid to be a little heavy on salt. Lather salmon with the mayo mix and mustard, should use up all of it. Sprinkle the peppers, celery and onion on the salmon and bake for 20-25 min (looking for more well done salmon). While the salmon is baking, set up the breading station and put oil in a pan for frying, start to bring oil to temp. When the salmon is baked, place into a bowl and work with your hands until blended. Add ritz ( may need more) , add eggs to blended salmon and mix until everything is combined. The consistency should be like a wet sand texture. Once mixed portion out the salmon mix ( I usually do .25#) to whatever size works for you! Form them into patties and bread (flour,egg, Panko). Bread all cakes and set aside. Make sure oil is to temp and start frying cakes until golden brown. Serve with tartar sauce or any sauce of your liking.

Yields about 10 cakes (size depending).