Appetizers Recipes Weekenders

Salmon Cakes with Tartar Sauce We are slightly obsessed with salmon, mainly because we have 40 lbs of it in our freezer from Wild Alaska Salmon and Seafood Company (lets pray our freezer doesn’t go out). When we are in Florida, we enjoy trying fresh crab cakes at some of our favorite restaurants. I like them, but sometimes find them to be a little fishy/crabby tasting for my liking. So, we decided to take on salmon cakes. I scoured the internet to get some ideas on what others add to their salmon cakes. Most of the recipes I found called for canned salmon(frown face), no thank you! I also found many recipes that included more fillers than actual salmon (i.e. celery, onion, mayo, bread crumbs).  I wanted ours to be mainly salmon, so I came up with this version and it was a hit! My 2 year old niece even ate these with the tartar sauce, we were amazed!

This recipe makes 15-18 salmon cakes and we have even reheated these in the oven the next night and they are just as delicious! We pan fry these in a cast iron pan with either grape seed oil or canola oil.  Be sure to use an oil that can withstand high heat so it doesn’t burn. These require a little work, but are well worth your efforts! Enjoy!


Salmon Cakes with Tartar Sauce
Salmon Cakes
  1. Approx. 1.5 lbs of fresh salmon (4 cups once cooked and broken into small pieces)
  2. 4 stalks of celery, diced
  3. 1 medium yellow onion, diced
  4. 3 cloves of garlic,minced
  5. 2 eggs
  6. 1/4 cup flat leaf parsley, finely chopped
  7. 1/4 cup chives or green onions, diced
  8. 1/2 cup mayo
  9. 2.5-3 cups Panko break crumbs
  10. salt and pepper
Tartar Sauce
  1. 1/2 cup mayo
  2. 1/2 cup 0% Plain Greek Yogurt
  3. 2 T flat leaf parsley, finely chopped
  4. 2 T dill, finely chopped
  5. 3 T dill relish, drained
  6. 2 T chives, finely chopped
  7. salt and pepper to taste
  1. 1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. 2. Place salmon filets on parchment paper and brush with olive oil, then salt and pepper. Bake for 15 minutes.
  3. 3. While salmon is cooling, saute diced celery, onion and garlic until softened.
  4. 4. For the sauce, combine all sauce ingredients into a bowl and stir to combine, then set aside.
  5. 5. Once salmon is cool, pick apart with hands to pull out bones and break into small pieces.
  6. 6. In a large bowl, combine salmon, cooled onion mix, eggs, parsley, chives, mayo, eggs, Panko, salt and pepper with hands until just combined. Start by adding 2.5 cups of Panko, then add up to 1/2 cup more if the mixture feels too wet to form into patties.
  7. 7. Form into 3-4 inch in diameter patties.
  8. 8. Heat 1 inch grape seed oil or other high temp oil in a skillet. Drop patties in and cook 2-3 minutes per side or until browned.
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