Easy Salmon Cakes

Name: Easy Salmon Cakes
Total time: 4080 s
Yield: 6 cakes
Cuisine: American
Ingredients: 1 lb Salmon Filets; 1 tbsp olive oil; 1/2 cup mayonnaise; 1 tbsp dijon mustard; 1 tsp worcestershire sauce; 1 large egg lightly beaten; 1/8 tsp black pepper; 2 tbsp dried parsley; 1/2 tsp smoked paprika; 1/4 cup saltine crackers or pork rinds; 1 tbsp olive oil; 1 cup mayonnaise; Juice and zest of 1 lemon; 1 tbsp mustard; 1/2 tsp black pepper; 1/4 cup fresh chopped dill or 2 tbsp dried dill weed

Lauren @LaurenCooks

Claremore, Oklahoma

These Salmon Cakes are made with simple pantry ingredients. This recipe is also topped with a Lemon Dill Sauce and not to mention a budget friendly way to enjoy healthy fish. Perfect for dinner! #surf

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Ingredients

1 hr 8 minutes

6 cakes

For the Salmon Cakes
1 lbSalmon Filets
1 tbspolive oil
1/2 cupmayonnaise
1 tbspdijon mustard
1 tspworcestershire sauce
1large egg lightly beaten
1/8 tspblack pepper
2 tbspdried parsley
1/2 tspsmoked paprika
1/4 cupsaltine crackers or pork rinds
1 tbspolive oil
For the Lemon Dill Sauce
1 cupmayonnaise
Juice and zest of 1 lemon
1 tbspmustard
1/2 tspblack pepper
1/4 cupfresh chopped dill or 2 tbsp dried dill weed

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Steps

1 hr 8 minutes

1

Pre heat oven to 425 degrees
2

Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
3

When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
4

In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika.
5

Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.)
6

Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
7

While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
8

Heat the olive oil in a large skillet over medium-high heat.
9

Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
10

Transfer to a plate and serve immediately with lemon dill sauce and lemon wedges, if desired.

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Cooksnaps

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Lauren @LaurenCooks

on July 28, 2020 21:56

Claremore, Oklahoma

So if you didn't know this already, we Southerners are pretty set in our ways when it comes to cooking certain dishes.We also don't measure seasonings. We just sprinkle and shake till the spirits of our ancestors whisper "stop my child."☆𝑪𝒖𝒓𝒓𝒆𝒏𝒕𝒍𝒚 𝒂 𝑷𝒂𝒔𝒕𝒓𝒚 𝒔𝒕𝒖𝒅𝒆𝒏𝒕 𝒂𝒕 𝑬𝒔𝒄𝒐𝒇𝒇𝒊𝒆𝒓.Cooking is love made edible.Reasons why I love cooking:1. It's delicious.2. It's fun.3. Healthier living.4. Gets me out of my own head for a little bit and calms my mind.5. Trying new things.6. Making up my own recipes.7. I get to share my recipes with others.8. Making memories.9. It's a continuous learning process.10. Cheaper than eating out.11. It saves the expenses.12. Makes me a happier person.13. Boosts my confidence.14. It's fun to mess with different ingredients.15. Makes me more creative.16. Getting those praises and comments makes it all worth it.17. I'm half Italian and Irish. So yes, cooking is in my blood.18. I'm from the South and I love to cook!▶️𝐈 𝐰𝐚𝐧𝐭 𝐭𝐨 𝐛𝐞 𝐭𝐡𝐞 𝐧𝐞𝐱𝐭 𝐉𝐮𝐥𝐢𝐚 𝐂𝐡𝐢𝐥𝐝.👩‍🍳😁✌➡️𝐁𝐨𝐨𝐦𝐞𝐫 𝐒𝐨𝐨𝐧𝐞𝐫!🏈☝️❤