Super easy Salmon Cakes recipe with Lemon Dill Sauce is a fast way to get dinner on the table in a hurry. Husband and kid approved!
Keyword: salmon, salmon cakes, salmon patties
Author: Kellie from TheSuburbanSoapbox.com
FOR THE SALMON CAKES:1 pound salmon filet
1large egg lightly beaten
1/8teaspoonfresh ground pepper
2tablespoonschopped fresh parsley
1/4cuppanko bread crumbs
FOR THE LEMON DILL SAUCE:1 cup mayonnaise
juice and zest of 1 lemon
1tablespoonwhole grain mustard
1/2teaspoonfresh ground pepper
1/4cupchopped fresh dill
Preheat oven to 425 degrees.
Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley.
Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the breadcrumbs.
Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, salt, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
Heat the olive oil in a large skillet over medium-high heat.
Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.
Salmon Cakes can be frozen for up to 3 months in an airtight container. To cook, thaw completely and then follow instructions for pan searing at recipe line #8.