lunch
Salmon Cakes with Tartar Sauce
Subbing salmon for crab in crispy, pan-fried cakes makes everyone’s favorite seafood fritters much more affordable—and every bit as delicious. Take them over the top with homemade tartar sauce.
Servings:
10-15 cakes
Total Time:
30m
Prep Time:
20m
Cooking Time:
10m
Ingredients
Salmon Cakes
- 2lb Fresh Salmon (skin removed)
- 1 Red Bell Pepper (diced)
- 1 Sweet Onion (diced)
- 2 large eggs
- 1/2 cup of mayonnaise
- 2 tbs chopped parsley
- Old Bay or Cajun seasoning as desired
- 2 cups of bread crumbs
- 1 lemon (squeezed)
- Cooking oil
- Greens for garnish
Tartar Sauce
- 1 cup of mayonnaise
- 1/2 cup of diced pickles
- 1 tbs of capers
- 1tbs of chopped parsley
- 1/2 lemon (squeezed)
- Salt and Pepper
Preparation Instructions
- Salmon Cakes - Place the salmon in a food processor or blender and process on high speed until it becomes a thick paste. Add to a large bowl with peppers, onions, eggs, mayonnaise, parsley, Old Bay/Cajun seasoning and bread crumbs and mix until completely combined. Form 10-15 salmon cakes and set aside.
- Cook - Heat up some oil over medium heat on your griddle and add the salmon cakes. Cook for about 4 min on each side or until golden brown and cooked throughout. Set aside to sit before serving.
- Tartar Sauce - Mix together all ingredients in a medium size bowl until combined. Chill before serving.
- Add tartar sauce onto salmon cakes and garnish with greens of your liking.
