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RECIPE
27 INGREDIENTS14 STEPS1hr 15min

Salmon Cakes with Creamy Dill Sauce

4.6
8 Ratings
These salmon cakes are a perfect appetizer to any meal. The great thing is that you can make them into larger patties and serve them as a main course alongside a tossed salad and roasted vegetables or make these into burger-sized portions and slather the creamy dill sauce onto burger buns to make delicious seafood burgers.
Salmon Cakes with Creamy Dill Sauce Recipe | SideChef
These salmon cakes are a perfect appetizer to any meal. The great thing is that you can make them into larger patties and serve them as a main course alongside a tossed salad and roasted vegetables or make these into burger-sized portions and slather the creamy dill sauce onto burger buns to make delicious seafood burgers.
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
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Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
1hr 15min
Total Time
$4.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 lb
1
Small  Red Onion , diced
3 cloves
Garlic , minced
1
Small  Red Bell Pepper , diced
1
Small  Yellow Bell Pepper , diced
4 stalks
Celery , diced
1 handful
Fresh Parsley , chopped
1 Tbsp
Capers , drained, chopped
1/2 Tbsp
1/2 Tbsp
Freshly Ground Black Pepper
1 Tbsp
Worcestershire Sauce
1/2 Tbsp
Old Bay® Seasoning
or Crab Boil/Cajun Seasoning
to taste
Hot Sauce
5 slices
Large  Bread , day old
1/2 cup
Mayonnaise
1 Tbsp
Dijon Mustard
to taste
1/3 cup
Mayonnaise
1/3 cup
1 Tbsp
Horseradish
(optional)
1 Tbsp
Fresh Parsley , chopped
1/2 tsp
Garlic Powder
1/4 cup
Fresh Dill , chopped
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Nutrition Per Serving

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CALORIES
646
FAT
42.7 g
PROTEIN
25.8 g
CARBS
40.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place the Salmon (1 lb) skin side down onto a baking sheet. Drizzle each with Olive Oil (to taste) , about a teaspoon on each. Season with Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp)
Step 3
While waiting for the oven to preheat, begin chopping the Red Onion (1) , Red Bell Pepper (1) , Yellow Bell Pepper (1) , Garlic (3 cloves) , Celery (4 stalks) , Fresh Parsley (1 handful) , and Capers (1 Tbsp) .
Step 4
Roast salmon in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
Step 5
Heat a skillet over medium high heat. Add the Unsalted Butter (1/4 cup) , When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
Step 6
Cook about 5 to 8 minutes, until the veggsies are soft. Season with salt, black pepper, Worcestershire Sauce (1 Tbsp) , Hot Sauce (to taste) , and Old Bay® Seasoning (1/2 Tbsp) . Cook a few minutes longer. Remove from the heat, transfer to a bowl
Step 7
Process the Bread (5 slices) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.
Step 8
Separate the salmon from it’s skin and flake it into a large mixing bowl. Add the Mayonnaise (1/2 cup) , Dijon Mustard (1 Tbsp) , bread crumbs, cooked veggies, Large Eggs (2) , and a bit more salt and pepper.
Step 9
Gently stir and fold, making sure to not breakdown the salmon too much, until completely combined and well incorporated. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
Step 10
Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup) , then shake, and place in the pan.
Step 11
Sauté for about 2 to 5 minutes per side, until golden brown and crispy. Transfer to a baking sheet and keep warm in a 250 degrees F (120 degrees C) oven until ready to eat.
Step 12
Whisk Mayonnaise (1/3 cup) , Sour Cream (1/3 cup) , Horseradish (1 Tbsp) , juice of Lemon (1/2) , Fresh Parsley (1 Tbsp) , Salt (1/2 tsp) , Freshly Ground Black Pepper (1/2 tsp) , Garlic Powder (1/2 tsp) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.
Step 13
Taste and check for seasonings and adjust accordingly. Cover tightly with plastic wrap or store in an airtight container. Will keep in the fridge for up to 1 week.
Step 14
Serve the cakes with arugula, wedges of Lemons (1 1/2) , and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!
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Nutrition Per Serving
Calories
646
% Daily Value*
Fat
42.7 g
55%
Saturated Fat
11.9 g
60%
Trans Fat
0.0 g
--
Cholesterol
151.2 mg
50%
Carbohydrates
40.0 g
15%
Fiber
4.2 g
15%
Sugars
7.5 g
--
Protein
25.8 g
52%
Sodium
1392.0 mg
61%
Vitamin D
10.7 µg
53%
Calcium
141.4 mg
11%
Iron
3.6 mg
20%
Potassium
618.9 mg
13%
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