Sometimes it can be a challenge to get the kids to eat their fish, but salmon cakes are the perfect way to introduce this protein-dense finger food to your family. These pretty patties can also be made in advance and tucked into the freezer for future meals, especially nights when you’d rather not fuss. They make for a simple light supper when sided with a salad or some seasonal vegetables, but can also be sandwiched in a bun for healthy update on the traditional burger. Served with a tangy lemon dipping sauce, this meal is sure to be popular with everyone at the table regardless of their age.
Servings: Makes 8 cakes
Difficulty: Novice
Total Time Required: 1 hour 20 minutes
Ingredients
For the salmon cakes:
- 1lb. Canadian farmed Atlantic salmon
- 3 tablespoons olive oil, divided
- Kosher salt and fresh ground pepper
- ½ cup unseasoned breadcrumbs
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- ½ teaspoon hot sauce
- 1 teaspoon Old Bay seasoning
- 1/3 cup chopped parsley
- 1 tablespoon capers, drained and chopped
- 1 tablespoon lemon juice
- 2 large eggs, lightly beaten
- 2 tablespoons butter
For the lemon sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon lemon juice
- 2 teaspoons grainy Dijon mustard
- 2 teaspoons chopped fresh parsley, dill or mixture of both
- Kosher salt and fresh ground pepper
Recipe Author:
Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!
Method
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Brush one tablespoon of the olive oil over the fish and season with salt and pepper. Bake until cooked through, 15-20 minutes. Let cool completely and then flake with a fork.
- In a large bowl stir together the breadcrumbs, mayonnaise, mustard, hot sauce, Old Bay seasoning, parsley, capers, lemon juice, and eggs. Add the salmon and mix gently until ingredients just hold together. Cover and chill for 30 minutes.
- While the salmon mixture chills make the dipping sauce. Whisk together mayonnaise, sour cream, lemon juice, mustard and chopped herbs; season with salt and pepper. Chill in the refrigerator until needed.
- Shape salmon mixture into 8 patties. Heat the remaining olive oil and butter in a large pan over medium heat. In batches, fry the salmon cakes cooking for 3-4 minutes per side, or until golden brown.
- Drain on paper towels and keep warm in a 250° oven. Serve hot with dipping sauce, if desired.
