Salmon Cakes With Creamy Sauce
From the Essential Eating Well Cookbook, these are so tasty!
- Ready In:
- 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 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.
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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!!!!
So as a child, "salmon patties" were a common dinner during lent on Fridays. And mom only used canned salmon. In fact, I didn't have fresh salmon until I was in my 20s!!! So I made grilled salmon the night before, so I chose this recipe to revamp the leftovers into something completely different - and so glad I chose this recipe. . .knew it would be a winner if Sharon posted it! I made it as written, but did add a little extra salmon just to use it up and it worked just fine. I used some Irish Soda bread that was on it's last leg for the breadcrumbs. . .it crumbled very easily so no need to process it. I also added a little lemon pepper and some old bay seasoning (seemed like the right thing to do). My patties were behaving in the frying pan, so I just cooked them on both sides in the frying pan then put them on a preheated cast iron pan in a 400 degree oven to keep crisping as I got all of the patties cooked on the stovetop. Hubby says the crispier the better! Served this with a side of asparagus and my hubby loved it.
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.<br/><br/>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.<br/><br/>Excellent recipe ! Will certainly make again