Total Time
20mins
Prep 20 mins
Cook 0 mins

From QED Cooks S is for Seafood on WQED Pittsburgh.

Ingredients Nutrition

  • salmon cake

  • 1 (14 3/4 ounce) can salmon, skin and bones removed (reserve liquid)
  • 1 egg, lightly beaten
  • 1 tablespoon mayonnaise
  • 14 teaspoon salt
  • 14 teaspoon fresh ground pepper
  • 12 teaspoon fresh dill, chopped
  • 14 cup seasoned bread crumbs
  • 12 cup breadcrumbs (for coating cakes)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • dill sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 34 cup reserved salmon liquid (add milk to make it 3/4 cup)
  • 1 tablespoon fresh dill

Directions

  1. Flake salmon so no large lumps remain.
  2. Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
  3. Form into four cakes. Coat with additional breadcrumbs.
  4. Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
  5. Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
  6. Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
  7. Slowly add the milk/salmon juice, stirring all the while.
  8. Simmer 3 minutes, adding dill during last minute of cooking.
  9. Serve over fish cakes.
Most Helpful

The salmon patties were good as well as the sauce. The only thing I would do different is add a few additional spices to the sauce maybe some salt and pepper but other than that this was a great recipe. Thanks