When my children were young, my husband took a yearly fishing trip to Vancouver with his company and would return with a cooler full of the most amazing fresh salmon fillets. I had to come up with many recipes to use up this bounty, and these tasty salmon cakes were one of my family’s favorite meals. It is interesting that wild salmon has fewer calories and half the fat of farmed salmon, though salmon, in general, is rich in healthy omega-3 fatty acids. You could use either type of salmon in these cakes, and you could even use canned salmon if you had to although fresh salmon creates a much tastier cake.
Just like crab cakes, the less filler that you can use in any fish cakes will create a more tender, moist cake. These easy salmon cakes can be made up ahead of time along with the sauce, and then it just takes minutes to fry them up on the stovetop. Alternatively, I have also cooked my crab and salmon cakes under the broiler. Just spray the bottom of a baking tray with olive oil spray before putting the fish cakes on top. Spray the patties liberally with the olive oil spray, and then place under a preheated broiler at least 5 to 6 inches from the heat source. Once one side is golden brown, then use a spatula to carefully turn over the cakes and broil the other side. You could use a variety of sauces such as tartar sauce, or even a simple squeeze of lemon if you prefer, but I like to serve my salmon cakes with this easy dill sauce. There is just something about the combination of dill and salmon that works so well!
Deborah Mele Revised 2021
- 1/4 Cup Minced Green Onion
- 2 Tablespoons Minced Celery
- Salt and Pepper to Taste
- 1 1/2 Pounds Fresh Wild Salmon, Coarsely Chopped
- 3 Tablespoons Finely Chopped Parsley
- 1/4 Cup Mayonnaise
- 1/4 Cup Fresh Bread Crumbs Plus 3 Tablespoons Extra For Topping
- 1 Teaspoon Dijon Mustard
- 1 Pinch Cayenne Pepper
- 2 Tablespoons Fresh Lemon Juice
- 1 Pinch Seafood Seasoning (such as Old Bay®)
- 2 Tablespoons Olive Oil, or As Much As Is Needed
- 1/3 Cup Sour Cream
- 1/3 Cup Mayonnaise
- 1 Teaspoon Fresh Lemon Juice
- 1 Tablespoon Finely Chopped Green Onion
- 1 Teaspoon Prepared Horseradish
- 3/4 Teaspoon Finely Chopped Fresh Dill
- Salt & Pepper To Taste
- Stir together the salmon, onion, celery, parsley, mayonnaise, 1/4 cup bread crumbs, mustard, cayenne, lemon juice, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed.
- Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
- Form salmon mixture into four 1-inch thick patties
- Sprinkle cakes with the remaining bread crumbs on each side and use fingers to press the crumbs into the cakes.
- Heat olive oil in a skillet over medium-heat.
- Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
- Serve immediately with a generous dollop of the dill sauce.
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Lifver 15-inch Porcelain Embossed Rectangular Platter/Serving Plates, Set of 3, White, 15 inch
Primal Kitchen - Avocado Oil Mayo, Gluten and Dairy Free, Whole30 and Paleo Approved (12 oz)
Nutrition Information:Yield: 4 Serving Size: 1 cake
Amount Per Serving: Calories: 662Total Fat: 48gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 122mgSodium: 552mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 49g