I have made these for all kinds of occasions, for every family member – and I think they would all agree, these salmon cakes are AH-mazing. Easy to make ahead or meal prep, you have to give them a try!
The recipe was inspired by Giada DeLaurentis and modified for my little dude (free from eggs, wheat, tree nuts, peanuts). You can easily modify this to be ‘free from’ whatever allergen you are avoiding. Or enjoy it as is– if you don’t have to worry about allergies.
This is also a great recipe if you are looking for your weekly dose of omega-3. Salmon is a nutritional powerhouse that provides numerous impressive health benefits.
Bon Appetit!
Ingredients -
Salmon:
1lb sustainably sourced salmon fillet (skin on or off)
Salt and pepper to taste
Patties:
1 egg, beaten (or 1 “flax egg”: mix 1 Tbsp flax meal, 2.5 Tbsp water and set for 5 min)
1/3c chopped fresh chives
~1c panko (can use gluten free), crushed, divided in half
1/2c canned corn, drained
2 Tbsp Dijon mustard
~3 Tbsp mayonnaise (vegan mayo works as well)
1 Tbsp capers, rinsed and drained
Zest and juice of 1/2 lemon
3 Tbsp EVOO
Sauce:
1/2 cup full-fat sour cream (or plain Greek yogurt)
1 1/2 Tbsp capers, rinsed, drained and chopped
Zest and juice of 1/2 lemon
Salt and pepper to taste
Directions
Salmon:
Preheat oven to 375 degrees. Lightly spray baking sheet with EVOO spray. Season salmon with salt and pepper, to taste. Place (skin side down, if skin on) on a baking sheet and bake until just cooked through, about 10 to 15 minutes (depending on thickness of fillet).
Set aside to cool for 10 minutes.
Sauce:
Meanwhile in a small bowl, mix together sour cream, capers, second lemon juice and zest. Season with salt and pepper, to taste.
Patties:
Using a fork, place salmon in a large bowl and flake (try to keep some chunks in there!).
Add egg, chives, 1/2c panko, corn, mustard, mayonnaise, capers, first lemon juice and zest. Mix gently until just combined.
Form salmon into patties. If the mixture is too dry add a little extra mayonnaise. Too wet? Add a little more panko.
Carefully coat patties in remaining panko and refrigerate for at least 30 minutes (or individually wrap and freeze if meal prepping).
In a large nonstick skillet, heat oil over medium heat.*
Add patties and cook until golden and crispy, about 5-7 minutes each side.
Drain on paper towel.
*Alternatively, you can bake at 375 degrees for ~15 min, flip when browned on the bottom and cook for another ~10min.
We make a simple salad with arugula and roasted potatoes, topping it with the salmon cakes and sauce.