Description
The catch of the day is in, and it is these wild salmon cakes. Not only are they delicious, but healthier than traditional fish cakes.
Ingredients
Scale
For the salmon cakes
- 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)
For the dill sauce
- 1/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 1 tsp Fresh Lemon Juice
- 1 tbsp Finely Chopped Green Onion
- 1 tsp Horseradish
- 1 tsp Finely Chopped Dill
- Salt and Pepper to Taste
Instructions
For the salmon cakes
- 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.
For the dill sauce
- Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main, Seafood
- Cuisine: American, American-Italian