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(Experiment 231) Salmon cakes

In the same vein as the salmon burger I posted a while ago, those cakes are smaller and pack a bit more flavour on their own.

They are delicious on their own but paired with tartar sauce they are perfect.

I have tried to put measurements on the recipe but truth be told, I just wing it each time so no need to be super precise.

You need

  • ~450g salmon filet diced small
  • ~1cup panko
  • 3tbsp mayonnaise
  • 1 beaten egg
  • 1/2tsp old bay seasoning or whichever one you like
  • 2tsp dill finely chopped
  • half a stalk of celery chopped fine ( bell pepper would work too)
  • dash lemon juice
  • dash of moutarde de Meaux ( use Dijon if you must )
  • (optional) diced onion or shallots, green onion, cayenne if you like it hot etc. Be creative 😉

Tartar sauce

  • 1/2 cup mayonnaise
  • 1tsp minced caper
  • 1/2tsp lemon juice
  • 1/2tsp lemon zest
  • 1 dill pickle chopped finely
  • (Optional) Dash of dijon mustard or Meaux /pinch of dill
  1. First let’s get the tartar sauce out of the way, simply combine all the ingredients, mix and put back in the fridge for later
  2. For the salmon cake, combine all the ingredients except the panko, only put about 1/4 of it, we will use the remaining one to give it a coating. If it doesn’t hold at all, add some more panko. Shape the salmon cake into a small patty and gently roll it in the remaining panko. Repeat with all the cake.
  3. Heat a pan over medium heat, add some oil and cook for 2 minutes on each side. Remove and place on paper towels to capture excess oil. I like to crack some fresh pepper + salt on top before serving.

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