Sockeye Salmon Cakes

  • ccs-salmon-cakes

    Serves: 4


    • 1-1.5 lbs cooked salmon. Leftovers are great or you can bake salmon just for this.
    • salt
    • 2 T mayonnaise
    • 2 t whole-grain mustard
    • Pinch ground mace
    • 1/4 C panko (Japanese-style bread crumbs) or fine dried bread crumbs
    • 1 T chopped fresh dill
    • 2 T butter
    • lemon wedges


    1. Preheat the oven to 400˚F.
    2. Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in.
    3. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill.
    4. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
    5. In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don’t touch them while they’re browning.
    6. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.

    July 15th, 2014 | Traveler | No Comments | Tags: , ,

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