Salmon Cakes - with tartar sauce

Salmon Cakes - with tartar sauce

SALMON CAKES are a clever way to use leftover salmon from last night's dinner. You can also poach some fresh fish or use canned. It's up to you. The Worcestershire sauce adds a bit of umami, the mayo keeps everything moist, and the dill gives it a little perk.


2 cups flaked cooked salmon

1⅔ cups panko breadcrumbs (plus more if needed)

1 egg, lightly beaten 2 tablespoons mayonnaise

1 tablespoon minced fresh dill

2 teaspoons capers, chopped

1 teaspoon Worcestershire sauce

3 Salt and freshly ground black pepper tablespoons vegetable oil

Lemon wedges, for serving


¾ cup mayonnaise

2 tablespoons lemon iuice gherkin pickles, finely chopped

1 tablespoon capers, finely chopped

Serves 4-6,

or makes 24 appetizer bites

1 In a large bowl, combine the salmon and ⅔ cup of the breadcrumbs.

2 Add the egg, mayonnaise, dill, capers, Worcestershire, and salt and pepper to taste, mixing well. Form into patties (4 inches wide for entrées or 1½ inches wide for appetizers).

3 Place the remaining 1 cup breadcrumbs on a wide, shallow plate. Gently coat each salmon patty in the breadcrumbs, shaking off any excess. Place the coated patties on a plate while you coat the remaining patties.

4 In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add half the salmon cakes in a single layer. Cook 3 minutes per side, until golden brown. Transfer the cooked patties to a paper towel-lined plate.

5 To make the tartar sauce, combine the mayonnaise, lemon juice, pickles, and capers in a large bowl and mix well. If not using immediately, cover and refrigerate for up to 5 days.

6 Serve the salmon cakes with lemon wedges and tartar sauce.

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