Appetizers | Mains | Seafood
Salmon Cakes with Creamy Dill Sauce
I like a crab cake as much as the next person, but sometimes crab just isn’t in the budget that week. That’s where these Salmon Cakes with Creamy Dill Sauce come in. They’re like crab cakes but with salmon instead and even though they just happen to be more economical for the wallet, they’re just as, if not more, tasty than the original. The creamy dill sauce is what really takes it over the edge. These are perfect for an appetizer for parties or made slightly larger for a main course.
Salmon Cakes with Creamy Dill Sauce
Think crab cakes but with salmon instead. These Salmon Cakes with Creamy Dill Sauce are a great appetizer or main course. Either way so good!
Servings: 15 cakes
Equipment
- Food processor
- Mixing bowls
- Skillet
- Baking sheet
Ingredients
Salmon Cakes:
- 1 pound fresh salmon
- 4 tablespoons unsalted butter
- 1 small red onion diced
- 3 garlic garlic cloves minced
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 4 celery stalks diced
- handful fresh parsley chopped
- 1 tablespoon capers drained and chopped
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- few dashes hot sauce
- 5 large slices day old crusty bread
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 2 large eggs
- ½ cup flour
- olive oil for sautéing
- lemon wedges for serving
Creamy Dill Sauce:
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon prepared horseradish optional
- half of a lemon juiced
- 1 tablespoon fresh parsley chopped
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ cup fresh dill chopped
Instructions
- Preheat oven to 350°F. Place the salmon fillets (skin side down) onto a baking sheet. Drizzle each with a bit of olive oil (about a teaspoon on each) and season with salt and pepper. You can just eyeball it. Roast in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. You’ll know it’s ready when you lightly press on the fish and it feels firm. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
- Heat a skillet over medium high heat. Add the butter and allow it to melt. Stir in the chopped onion, garlic, red bell pepper, yellow bell pepper, celery, parsley and capers. Cook for a few minutes, about 5 to 8 minutes, until the veggies are soft. Season with salt, black pepper, Worcestershire sauce, hot sauce, and Old Bay seasoning. Cook a few minutes longer. Remove from the heat, transfer to a bowl or plate and allow to cool down completely.
- Process the bread 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.
- Meanwhile, for the sauce, whisk all the ingredients together in a small bowl, until smooth. 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.
- Separate the salmon from it’s skin and flake into a large mixing bowl. Add the mayo, dijon mustard, bread crumbs, cooked veggies, eggs, and a bit more salt and pepper. 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. Portion out the cakes and shape them 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 flour, shaking off the excess, and place in the hot oil. 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°F oven until ready to eat. Serve with arugula, lemon wedges and creamy dill sauce. The cakes can be made a few days in advance, and stored in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!
