Salmon Cakes with Sour Cream Dill Sauce
Salmon makes a great high protein meal for your family. It is high in Omega-3 fatty acids, polyunsaturated fast that are essential for life. Omega 3’s are helpful in preventing heart disease, promoting healthy skin and joints and are essential to proper neurological development in unborn babies and young children.
We often realize that we need to get more fish in our diets and those of our family. What is one to do if the kids aren’t really very excited about eating fish? You might try this recipe for Salmon Cakes—it is delicious! You can just serve them with a squeeze of lemon juice or try this dill sauce which we first discovered when we lived on Whidbey Island in the San Juan Islands. My son and I have made a few changes to it over the years and it is perfect now. Try it with grilled salmon too!
–A great way to use leftover salmon!
1½ lbs. salmon, cooked, skin and bones removed*
1¼ cups Panko breadcrumbs** or plain, dried breadcrumbs
¼ cup mayonnaise
¼ finely minced onion
1½ tablespoons, finely minced parsley or dill
1½ tablespoons fresh lemon juice
½ teaspoon salt
½ cup flour
2 eggs, lightly beaten
A few tablespoons of vegetable oil
In a medium-sized bowl, mash the salmon well with a fork. Gently mix into the salmon ¼ cup of breadcrumbs, mayonnaise, onion, parsley, lemon juice and salt until it forms a nice cohesive mixture. Take about about 2 1/2 tablespoons of the salmon mixture and form into little cakes about 2½ inches wide. You should get about 8-10 little cakes. Place on a small cookie sheet lined with wax paper and place in freezer about 25 minutes until the salmon cakes feel firm.
Into three separate shallow dishes, place the flour, the beaten eggs and the cup of breadcrumbs. Take one cake at a time, dredge first in flour, then dip in egg and finally coat with breadcrumbs, pressing to make sure the crumbs adhere well. Lay the little cakes on a clean plate.
Heat a few tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Cook the salmon cakes about 5 minutes on each side or until lightly browned, cooking in batches as needed. Drain the cakes briefly on paper towels before serving. Serve with a squeeze of lemon juice or with sour cream dill sauce.
Lighter Version: Instead of pan-frying, place cakes on a sheet pan that has been sprayed with cooking spray. Bake in a 425 oven for 15-18 minutes, or until nicely browned and lightly crisp.
*Canned salmon would probably be fine for this; just drain well.
**I love the results I get with Panko, a type of Japanese bread crumbs. It can be found in many grocery stores.
Sour Cream Dill Sauce
¾ cup mayonnaise
1/3 cup sour cream (or plain yogurt)
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped onion
1½ teaspoons lemon or lime juice
1 teaspoon dill weed (fresh is best—and you would use more)
1 teaspoon freshly ground pepper
½ teaspoon Worcestershire sauce
1 garlic clove, crushed.
Combine all ingredients. Chill until served.