In the same vein as the salmon burger I posted a while back, these cakes are smaller but pack even more flavor on their own.
They’re delicious solo, but paired with tartar sauce, they’re perfect.
I’ve tried to put measurements on the recipe, but truth be told, I just wing it every time, so no need to be super precise.
(Experiment 231) Salmon cakes
Ingredients
Patties
- ~450g salmon filet diced small
- ~1cup panko
- 3 tbsp mayonnaise
- 1 beaten egg
- 1/2 tsp old bay seasoning or whichever one you like
- 2 tsp dill finely chopped
- half a stalk of celery chopped fine bell pepper would work too
- dash lemon juice
- dash of moutarde de Meaux use Dijon if you must
- optional diced onion or shallots, green onion, cayenne if you like it hot etc. Be creative 😉
Tartar sauce
- 1/2 cup mayonnaise
- 1 tsp minced caper
- 1/2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 dill pickle chopped finely
- Optional Dash of dijon mustard or Meaux /pinch of dill
Instructions
- First let’s get the tartar sauce out of the way, simply combine all the ingredients, mix and put back in the fridge for later
- For the salmon cake, combine all the ingredients except the panko, only put about 1/4 of it, we will use the remaining one to give it a coating. If it doesn’t hold at all, add some more panko. Shape the salmon cake into a small patty and gently roll it in the remaining panko. Repeat with all the cake.
- Heat a pan over medium heat, add some oil and cook for 2 minutes on each side. Remove and place on paper towels to capture excess oil. I like to crack some fresh pepper + salt on top before serving.
