Description
Flaky wild salmon cakes, pan-fried to perfection. Served with a creamy dill sauce for dipping.
Ingredients
Units
Scale
- 1/4 cups (60 ml) Minced Green Onion
- 2 tbsp Minced Celery
- Salt and Pepper
- 1 1/2 lbs (700 g) Fresh Wild Salmon
- 3 tbsp Finely Chopped Parsley
- 1/4 cups (60 ml) Mayonnaise
- 1/4 cups (60 ml) Fresh Bread Crumbs
- 1 tsp Dijon Mustard
- 1 Pinch Cayenne Pepper
- 2 tbsp Fresh Lemon Juice
- 1 Pinch Seafood Seasoning
- 2 tbsp Olive Oil
- 1/3 cups (80 ml) Sour Cream
- 1/3 cups (80 ml) Mayonnaise
- 1 tsp Fresh Lemon Juice
- 1 tbsp Finely Chopped Green Onion
- 1 tsp Horseradish
- 1 tsp Finely Chopped Dill
- Salt and Pepper
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 in a bowl until well-mixed.
- Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
- Form the salmon mixture into four 1-inch thick patties.
- Sprinkle the patties with the remaining bread crumbs and 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.
Notes
- For a richer flavor, use wild-caught sockeye salmon.
- To avoid overcooking, ensure the salmon cakes are formed evenly in thickness.
- The dill sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 400
- Sugar: 2
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100