Salmon Cakes with Creamy Dill Sauce
Healthy and sustainable salmon. Two amazing factors for choosing to make these Salmon Cakes with Creamy Dill Sauce. Dive into healthy eating!
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.
