Salmon Cakes with Herb Sauce


Forget about crab cakes, salmon cakes are where it’s at.

I made this exact recipe about a year ago, and fell in love. I made them again recently, and I thought to myself, “I’m a fool for not making these on a monthly basis.” These things take a little bit of time, but they’re full of flavor and texture.

Luckily salmon was on sale for about $8 a pound, and literally everything else was already in my pantry or refrigerator. The entire meal set me back less than $10.

These are a Martha original, and I left the recipe entirely intact, with exception to the herb sauce. I substituted the parsley for the dill. It was a good decision.

Ingredients for 2:

  • 1 pound salmon fillet, skinned
  • ¼ cup thinly sliced scallions
  • ¼ cup breadcrumbs
  • 3 tablespoons fresh parsley, chopped
  • 4 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 egg
  • 2 lemon, juiced
  • Cayenne, salt, and pepper
  • Tabasco sauce
  • 2 tablespoons sour cream
  • 1 teaspoon fresh dill, chopped

Preheat oven to 400 degrees.

Season the fillet with salt and pepper. Roast the fillet on a baking sheet for 18 minutes. Let cool completely. Pat dry and flake the fillet into smaller pieces.

In a large bowl, combine the scallions, breadcrumbs, and parsley. Add 2 tablespoons of the mayonnaise, mustard, egg, juice of 1 lemon, a sprinkling of cayenne and Tabasco sauce. Lightly mix all the ingredients and then gently fold in the salmon. Form the mixture into 4 patties and transfer to a baking sheet. Refrigerate for 30 minutes.

In a small bowl, combine 2 tablespoons of mayonnaise, sour cream, juice of 1 lemon, dill, salt, and pepper. Mix well and refrigerate.

Preheat the oven to 350 degrees. Bake the patties for 20 minutes. Gently flip the patties and cook for another 10 minutes.

Serve immediately with the herb sauce. I paired my salmon cakes with roasted cauliflower. The whole meal came out delicious.

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Published in: on October 13, 2010 at 7:01 am  Comments (1)  
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One CommentLeave a comment

  1. […] prepared the salmon cakes according to this recipe, but I flattened out the cakes to half an inch. I allowed them to set in the fridge for 30 minutes, […]


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