Salmon Cakes with Creamy Garlic Sauce
Delicious salmon cakes served with a creamy garlic sauce, perfect for a light meal.
Equipment
- Skillet
- mixing bowl
- garlic press
Ingredients
For the salmon cakes
- 2 cups cooked salmon, flaked from 1 pound raw salmon, or 2 6-ounce cans salmon
- ½ cup bread crumbs or Panko plus more to coat the patties
- 1 medium shallot, minced about 4 tablespoons
- 2 tablespoons minced herbs like dill, fennel fronds, or parsley
- ¼ cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon or yellow mustard
For the creamy garlic sauce
- ¼ cup mayonnaise
- 1 to 2 garlic cloves shaved on a microplane, pressed through a garlic press, or very finely minced
- 1 tablespoon lemon juice
- Heavy cream to thin, if needed
- Salt to taste
Instructions
Preparation
- Combine the flaked salmon, bread crumbs, shallot, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed.
- Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. Chill for at least 15 minutes.
- In a separate bowl, whisk together the mayonnaise, garlic, and lemon juice. Add heavy cream, one tablespoon at a time, to thin it to a pourable consistency if needed.
Cooking
- Film a large skillet with olive oil and set over medium-high heat. Dip each patty in bread crumbs to coat.
- Fry the salmon cakes for 3 to 5 minutes until golden on the underside. Flip and fry for another 3 to 5 minutes.
- Transfer the patties to serving plates, top with creamy garlic sauce, and serve while still hot.
Notes
These salmon cakes are great with a green salad on the side.
Nutrition
Serving: 1pattiesCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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