Salmon Cakes with Creamy Dill Sauce
I love celebrating foods that not only present well, but are also good for you. May I introduce salmon! Salmon is one of the healthiest superfoods on the market (OMega 3’s, healthy fats, brain food, muscle energy). This versatile sea-faring protein is certainly a sustainable food source as well. I’m working on a salmon trifecta here! Salmon can be prepared in a multitude of ways, allowing subtle nuances to shine. Personally, I love grilled salmon. The crusty grill marks embedded with seasonings, allowing the outside to stay crunchy and the inside soft. Now we are talking!
I like to turn grilled salmon leftovers into something spectacular…like these Salmon Cakes with Creamy Dill Sauce. Even if you are not working with salmon leftovers, you can lightly poach or roast your salmon, flake it and create an amazing appetizer or entrée with this recipe. Even the most die-hard salmon atheist can be turned! They really are that good! Try these any way: pan fried, baked or even deep fried. How you see them here is pan-fried. I actually prefer them this way. Crunchy outside, soft interior.
No matter how you salmon, you are doing your health a favor by eating this superfood. Add some of the Pickled Ginger to the salmon mixture or in the dill sauce….that’s 2 superfoods in the same meal! Enjoy these beauties with seaweed salad for a healthy plate virtuoso! When you eat great you feel great. Make 2022 about being a healthier you! You will be glad you did!
Salmon Cakes with Creamy Dill Sauce
Equipment
- 1 Sheet pan large
- 1 ice cream scoop 4 oz
- 1 Mixing bowl large
- 1 Spatula
Ingredients
Salmon Cakes
- 2-3 lbs cooked salmon
- 1 cup crab meat or surimi for filler (optional)
- 1/4 cup red bell pepper small dice
- 1/4 cup celery small dice
- 1/4 cup green onion thinly sliced
- 1 1/2 tbsp garlic cloves finely minced
- 1 tbsp Dijon mustard
- 1 tbsp pickled ginger finely minced (optional)
- 2 tsp dried thyme
- 2 tsp smoked paprika
- 8 each large eggs whisked together to combine
- 1 1/2 cups panko crumbs
Creamy Dill Sauce
- 2 cups mayonnaise or Greek yogurt
- 3 tbsp capers finely minced
- 1 1/2 tbsp dried dill weed
- 2 tsp garlic cloves finely minced
- 2 tbsp Key lime juice or regular lime juice
Instructions
For Salmon Cakes
- If baking your cakes, preheat oven to 350 degrees F. Otherwise, flake (gently crumble) cooked salmon into a large mixing bowl. If using crab/surimi, flake into large mixing bowl.
- Add the next 4 ingredients into mixing bowl and gently combine together to incorporate. Add the spices and gently combine together one more time.
- Add Dijon mustard, panic and egg mixture to bowl. Gently incorporate everything together, ensuring everything is coated with eggs and panko.
- Using ice cream scoop, create round cakes. Do not flatten them! They present beautifully when they are rounded on top.
- If baking, cook in preheated oven for 12-15 minutes. Remove when they are golden brown all the way around. If flat-topping or pan frying, gently fry on medium heat for roughly 5-7 minutes per side.
For Creamy Dill Sauce
- While salmon cakes are cooking, prepare the Creamy Dill Sauce by combining all the ingredients together and set aside.
- Once the salmon cakes are cooked serve with creamy dill sauce on the bottom of the plate or on the side of the salmon cake. More chopped capers and lemon wedges can be used for presentation to finish the dish. Serve 2 per person or make 16 smaller versions for appetizer portions.
