Salmon Cakes with Creamy Dill Sauce

1:15:00

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.

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Ingredients
- Serves 6 +
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1 pound Salmon
4 tablespoon Unsalted Butter
1 1/2 teaspoon Salt
1 1/2 teaspoon Freshly Ground Black Pepper
1 tablespoon Worcestershire Sauce
2 teaspoon Old Bay® Seasoning
to taste Hot Sauce
5 slice day old Large Bread
8 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
to taste Olive Oil
1/3 cup Mayonnaise
1/3 cup Sour Cream
1 tablespoon Horseradish
1/2 teaspoon Garlic Powder
Directions HIDE IMAGES
STEP 1
Preheat oven to 350 degrees F (175 degrees C).
STEP 2
Place the Salmon (1 pound) skin side down onto a baking sheet. Drizzle each with Olive Oil (to taste), about a teaspoon on each. Season with Salt (1 teaspoon) and Freshly Ground Black Pepper (1 teaspoon)
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 clove), Celery (4 stalk), Fresh Parsley (1 handful), and Capers (1 tablespoon).
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 (4 tablespoon), 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 tablespoon), Hot Sauce (to taste), and Old Bay® Seasoning (2 teaspoon). Cook a few minutes longer. Remove from the heat, transfer to a bowl
STEP 7
Process the Bread (5 slice) 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 (8 tablespoon), Dijon Mustard (1 tablespoon), bread crumbs, cooked veggies, Large Egg (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 (125 degrees C) oven until ready to eat.
STEP 12
Whisk Mayonnaise (1/3 cup), Sour Cream (1/3 cup), Horseradish (1 tablespoon), juice of Lemon (1/2), Fresh Parsley (1 tablespoon), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon) 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 Lemon (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!
Share Your Tips
Monica Adams
I can't get enough of fish cakes. Salmon is definitely my favorite. Delicious
Stacey Frank
I like making bigger patties for dinner. Great with some potatoes or salad.
Arthur Nichols
Finally, a fish cake recipe worthy of the name
Eliza Marbury
These had such great texture- I think the breadcrumbs made all the difference. I'm making these for my next dinner party for sure!
cosmoyoung
^_^
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