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Recipes
Salmon Cakes with Creamy Dill Sauce
Recipe

27 INGREDIENTS • 14 STEPS • 1HR 15MINS

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.
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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
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.
1HR 15MINS
Total Time
$4.11
Cost Per Serving
Ingredients
Servings
6
us / metric
Salmon
1 lb
Red Onion
1
Small Red Onion, diced
Garlic
3 cloves
Garlic, minced
Red Bell Pepper
1
Small Red Bell Pepper, diced
Yellow Bell Pepper
1
Small Yellow Bell Pepper, diced
Celery
4 stalks
Celery, diced
Fresh Parsley
1 handful
Fresh Parsley, chopped
Capers
1 Tbsp
Capers, drained, chopped
Salt
2 tsp
Freshly Ground Black Pepper
2 tsp
Freshly Ground Black Pepper
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Old Bay® Seasoning
2 tsp
Old Bay® Seasoning
or Crab Boil/Cajun Seasoning
Hot Sauce
to taste
Hot Sauce
Bread
5 slices
Large Bread, day old
Mayonnaise
1/2 cup
Mayonnaise
Dijon Mustard
1 Tbsp
Dijon Mustard
Olive Oil
as needed
Mayonnaise
1/3 cup
Mayonnaise
Sour Cream
1/3 cup
Horseradish
1 Tbsp
Horseradish
optional
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Garlic Powder
as needed
McCormick® Garlic Powder
Fresh Dill
4 Tbsp
Fresh Dill, chopped
Nutrition Per Serving
VIEW ALL
Calories
473
Fat
39.1 g
Protein
18.5 g
Carbs
10.5 g
Add to plan
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Salmon Cakes with Creamy Dill Sauce
Save
author_avatar
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
Cooking InstructionsHide images
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 (as needed), about a teaspoon on each. Season with Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp)
step 2 Place the Salmon (1 lb) skin side down onto a baking sheet. Drizzle each with Olive Oil (as needed), 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 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 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 Tbsp), When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
step 5 Heat a skillet over medium high heat. Add the Unsalted Butter (4 Tbsp),  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 veggies are soft. Season with salt, black pepper, Worcestershire Sauce (1 Tbsp), Hot Sauce (to taste), and Old Bay® Seasoning (2 tsp). Cook a few minutes longer. Remove from the heat, transfer to a bowl
step 6 Cook about 5 to 8 minutes, until the veggies are soft. Season with salt, black pepper, Worcestershire Sauce (1 Tbsp), Hot Sauce (to taste), and Old Bay® Seasoning (2 tsp). 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 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, Farmhouse Eggs® Large Brown Eggs (2), and a bit more salt and pepper.
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, Farmhouse Eggs® Large Brown 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 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 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 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 (as needed), Freshly Ground Black Pepper (as needed), McCormick® Garlic Powder (as needed) and Fresh Dill (4 Tbsp) together in a small bowl, until smooth.
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 (as needed), Freshly Ground Black Pepper (as needed), McCormick® Garlic Powder (as needed) and Fresh Dill (4 Tbsp) 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 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!
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!
Tags
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Appetizers
American
Lunch
Fish
Shellfish-Free
Dinner
Salmon
Side Dish
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