Prep 20 mins
Cook 25 mins
From the Essential Eating Well Cookbook, these are so tasty!
- 3 teaspoons extra virgin olive oil, divided
- 1 small sweet onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained or 1 1⁄2 cups cooked salmon
- 1 large egg, lightly beaten
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon honey (optional)
- 1 1⁄2-1 3⁄4 cups fresh whole wheat breadcrumbs
- 1⁄2 teaspoon fresh ground pepper
- 1 lemon, cut into wedges
Creamy Dill Sauce
- 1⁄4 cup mayonnaise
- 1⁄4 cup plain yogurt
- 2 scallions, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill or 1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
- fresh ground pepper
- To make sauce:.
- Combine ingredients in a small bowl and mix well. Set aside.
- To make salmon cakes:.
- Preheat oven to 450°F Coat a baking sheet with cooking spray.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
- Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
- Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
Excellent recipe. I just made these for a dinner tonight and had 1 mini bite size piece left over, so I thought I would try it. Delicious.
Now, One bit of advice ... make sure to follow the directions. Little things like sauteing the vegetables, using both honey and mustard and FRESH bread crumbs is important. Substituting can cause the cake to be dry. If you follow the recipe, you will have a great cake. I made the sauce, but that will be for tonight. I did use fresh salmon which I think does make a difference, but I think canned would be just as good in this recipe.
Excellent recipe ! Will certainly make again
Fabulous!!! That is all I can say on this recipe.. What a winner for us, it is really easy and such a great taste sensation.. I made it with fresh cooked salmon which I feel you just can not beat, I did not find the mixture to be dry at all, but that maybe because of using fresh fish as it has far more moisture in it. The sauce is excellent and I made ours with a mix of parsley, dill and mint so it probably went over a tablespoon but the taste was so gorgeous.. I also found that the flavour of the salmon cake itself was totally delicious without the sauce but with it WOW definitely sent it over the top.. A truly fabulous recipe and one that we will be enjoying again next week as I have more salmon in the freezer and just told my hubby that it is on the menu next week and he is very happy... Totally delicious!!!!!!!!
I didn't even realize I was doing two of your recipes in one night! This was also AMAZING! I didn't have parsley so I did fresh cilantro. Great stuff! In the past I have done salmon cakes solely in the frying pan, I actually really liked adding baking on the ticket better ;) As always Sharon, muchas gracias!!!!