Mini Salmon Cakes with Dill Dip
Mini Salmon Cakes made from fresh or leftover salmon and a dill sauce for dipping
Ingredients
Salmon
- 1 ½ pounds cooked salmon
Salmon Cakes
- 1 medium-sized shallot
- 1 clove garlic
- 2 teaspoons olive oil for sauteing (can substitute other high-heat cooking oil)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped (can substitute chopped fresh dill)
- 1 tablespoon cream
- 3 tablespoons mayonnaise
- 1 tablespoon coarse ground dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- 1 large egg
- ½ cup panko breadcrumbs (use crushed Chex Rice Cereal for gluten-free cakes)
Breadcrumb Coating
- ¾ cup panko breadcrumbs
- 2 tablespoons cooking oil
- 2 large green onions, sliced for garnish (optional)
Dill Sauce
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- ⅛ teaspoon white pepper
- ¼ cup fresh dill, chopped
Instructions
Salmon
- For Cooked Salmon: Remove the skin and any bones and flake the salmon. Set aside. If uncooked, see the recipe notes for quick ways to cook it.
Salmon Cakes
- Place the shallot and garlic into an electric chopper and pulse until finely chopped.
- Add olive oil to a skillet. Saute the shallots and garlic on medium-low heat for about a minute--until wilted and the garlic becomes fragrant. Move the cooked shallots and garlic to a medium-sized mixing bowl.
- Rinse the food chopper. Add the parsley and pulse until finely chopped. Place the parsley into the bowl with the shallots. Add melted butter, lemon juice, parsley, cream, mayonnaise, mustard, Worcestershire, egg, and bread crumbs. Mix well.
- Fold in the salmon and mix, being careful not to overmix. Place salmon mixture into the refrigerator for 30 minutes to chill so it will be easier to form into cakes.
Breadcrumb Coating
- Place the bread crumbs onto a flat, shallow plate or bowl.
- Measure 2 tablespoons of salmon mixture and roll it into a ball. Flatten to make a cake. If it is too wet, add a few more breadcrumbs. If too dry, add more cream.
- Then dredge the cake through the breadcrumbs.
- Add 2 tablespoons of olive oil to a skillet and heat. Add the salmon cakes and sprinkle with salt and pepper. (Do not crowd the pan.) Cook for 3 minutes on each side until browned, and the internal temperature reaches 145-160°F. Press the cakes with a spatula to thin them. Add more cooking oil if needed to fry all the cakes. Drain on paper towels. Garnish with green onions or fresh-chopped dill.
Dill Sauce
- Mix the ingredients.
- Serve immediately as a side dip for the salmon cakes. Store in the refrigerator.
Notes
Cooking Salmon
You can cook the salmon any way you like as long as it doesn't have heavy sauces that might change the taste of the salmon cakes. Here are a couple of ways to cook it for this recipe.Baking
If you prefer to bake the salmon for this recipe, set the oven to 425 degrees F and bake for 12-15 minutes. Brush the salmon with olive oil and add salt and pepper before baking.Simmering
Place the salmon (in one layer) into a large deep skillet and cover it with water. Add 1/4 teaspoon salt. Simmer for 5-8 minutes or until the salmon is cooked. Move to a platter to cool.Yield
Makes approximately 23-25 mini salmon cakes.Source
This salmon cake recipe was inspired by a recipe in the book The Best of Irish Country Cooking by Nuala Cullen.Nutrition
Calories: 144kcalCarbohydrates: 4gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 38mgSodium: 93mgPotassium: 196mgFiber: 0.3gSugar: 1gVitamin A: 236IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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