Sunday, April 2, 2017

Salmon Cakes with Dilly Tartar Sauce

I still had a couple pieces of salmon in my freezer that my Dad left me last summer so I decided to try something a little different.

Salmon Cakes!

Man they were delish! They were simple to make, they have lots of flavor and even made good left overs.

What you need,

For the salmon cakes,

1 lb. salmon fillet
Salt & Pepper
1 tsp. olive oil

1 cup onion, finely diced
½ cup red pepper, finely diced
1 cup panko
2 large eggs, lightly beaten
1 tsp. old bay seasoning
3 tbsp. mayo
1 tsp. Worcestershire sauce
1 tbsp. chopped fresh parsley
Salt & Pepper

1 tbsp. olive oil and 1 tbsp. butter

For the Dilly Tartar Sauce,

1 cup mayo
1 cup chopped dill pickles
1 tbsp. fresh dill, chopped
1 tsp. lemon juice
1 tsp. sugar
Fresh cracked pepper to taste

Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the salmon skin side down on the parchment. Rub 1 teaspoon of olive oil over the fish and season well with salt and pepper. Bake for 20-25 minutes.  Let the fish cool a little bit then flake it into big chunks and put it into the fridge and let it cool completely.

Heat 1 tsp of olive oil over medium heat. Cook the onion and red pepper for about 6-8 minutes or until they are softened and tender. Remove them from the heat and let the mixture cool.

To make the salmon cakes, put the eggs, mayo, old bay, Worcestershire sauce and parsley in a large bowl. Whisk everything together until well combined. Stir in the cooled onion and peppers. Gently fold in the salmon and panko. Season the mixture with additional salt and pepper to your tastes. Using a ¼ cup scoop form the mixture into patties. Place on wax paper. You can cook them right away or stash them in the fridge until you are ready to cook them. I did this and I found they held together really well once they were refrigerated for a couple hours.

You can make the tartar sauce earlier in the day, even the day before. It gets better and better as it sits. Just stir together the mayo, chopped dill pickles, dill, lemon, sugar and pepper until totally combined.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium high heat.

Gently add the salmon cakes and let them cook for 2-3 minutes until they are golden and crisp. Flip the cakes over and cook another 2-3 minutes until the second side is brown.

Serve right away with the delicious dilly tartar sauce.

We loved these Salmon Cakes! They were crisp on the outside and flaky and tender in the center, and that dilly tartar sauce… beyond good!

If you are looking for something fun to do with salmon, give these a try!



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