Salmon Cakes
dinner

Salmon Cakes

0 Servings
30 Minutes

These are a favourite in our house and a recipe we make time and time again. We recommend mixing together the salmon cake mixture in advance, refrigerating, and then forming and cooking them when it’s time for dinner. Feel free to prep your tartar sauce ahead of time if desired.

Ingredients
Instructions

INGREDIENTS


    For the Salmon Cakes:
  • 2
    salmon fillet(s) (approx. 170 g each), 1/4" diced
  • 1
    green onion(s), finely diced
  • 0.25
    Cup
    mayonnaise
  • 0.5
    Teaspoon
    Dijon mustard
  • 0.125
    red onion(s), finely diced
  • 0.25
    Cup
    dill, finely chopped, plus extra for garnish
  • 1
    Cup
    panko, divided
  • 0.5
    Teaspoon
    salt, divided
  • 0.5
    Teaspoon
    pepper, divided
  • 2
    egg(s) , beaten
  • 2
    Tablespoon
    olive oil
  • For the Tartar Sauce:
  • 0.25
    Cup
    mayonnaise
  • 1
    pickle(s), finely chopped
  • .125
    red onion(s), finely chopped
  • .25
    lemon(s), juiced
  • For the Side Salad:
  • 2
    Cup
    spinach
  • .5
    long English cucumber(s), diced
  • 1
    sweet bell pepper(s), diced
  • Salad dressing (or make your own)

Plant-Based Option

Substitute chopped jackfruit for the salmon, use a vegan mayonnaise, and an egg replacer for the egg (we used the Bob’s Red Mill one).

Gluten Free Option

Use GF panko.

INSTRUCTIONS


1.

In a large bowl, combine the salmon, green onions, mayonnaise, mustard, red onion, dill, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup of panko and mix thoroughly. Mix in the eggs until combined. Cover and refrigerate 30-60 minutes or overnight.

2.

Mix together all tartar sauce ingredients and place in an airtight container in the fridge until ready to eat.

3.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

4.

Place the remaining panko in a large shallow dish and mix with the olive oil and remaining salt and pepper. Using a large (size 8) ice cream scoop or measuring cup, measure out approximately 1/2 cup of the mixture and using your hands, form each salmon cake. Carefully place each salmon cake onto the plate of panko, gently pressing some panko on both sides. Using a spatula, carefully lift the salmon cake onto the prepared baking sheet and repeat until all of the salmon mixture is used up.

5.

Bake for 18-20 minutes until golden. Serve immediately with the tartar sauce and fresh dill as a garnish if desired and with the side salad.

Nutrition Information

Calories
567 per serving
Carbs
12.2g per serving
Protein
47.4g per serving
Fat
36g per serving
Fiber
1.7g per serving
Sodium
629mg per serving
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