Salmon Cakes with Lemony Horseradish-Dill Sauce
Recipe type: Fish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Salmon cakes are easy to prepare and make a delicious, quick lunch or dinner. You can cook salmon filets then shred the flesh to make the cakes from scratch or you can use a good-quality canned salmon. If you’re using canned, be sure to purchase a skinless, boneless variety (preferably wild-caught). Many ingredients combine well with salmon to make the cakes—finely chopped vegetables, herbs, and small amounts of condiments such as mustard, Worcestershire sauce, or hot sauce. Whatever you use, be sure to include fresh breadcrumbs and a whisked egg to help bind the other ingredients. (Fresh breadcrumbs are better than panko or crackers in this case because dry crumbs don’t hold together as well.) It’s also important not to over-mix the salmon and other ingredients. Once everything is in the bowl, stir it gently with a fork or your fingers to incorporate all the ingredients. Lightly form the mixture into cakes so that they look more like puffy mounds than flattened, dense circles. Keep them airy!
Ingredients
For the Sauce
  • 2 tbsp light sour cream
  • 2 tbsp fresh ground horseradish
  • 1 tbsp light mayonnaise
  • 1 tbsp finely chopped dill weed
  • 1 tbsp fresh lemon juice
  • 1/2 tsp finely chopped lemon zest
  • sea salt
  • freshly ground black pepper
For the Salmon Cakes
  • 2 6 oz. cans skinless, boneless salmon
  • 1/2 cup fresh breadcrumbs
  • 2 tbsp finely chopped green bell pepper
  • 2 tbsp finely chopped onion
  • 1 small garlic clove, finely chopped
  • 1 tbsp finely chopped cilantro leaves
  • 1 small egg, beaten
  • 1 tsp Dijon mustard
  • 1/2 tsp hot sauce
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil
Instructions
For the Sauce
  1. Combine the sour cream, horseradish, mayonnaise, dill weed, lemon juice, and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate until ready to use. (May be made 1 day ahead.)Sauce Ingredients
For the Salmon Cakes
  1. Place the salmon and next 8 ingredients (through hot sauce) in a medium bowl and season with salt and pepper. Gently mix to incorporate.Salmon Cake Ingredients Ready to Mix
  2. Form the mixture into 4 cakes. (Avoid smashing them with your palms—try to form puffy mounds.)Salmon Cakes Ready to Cook
  3. Lay the cakes on a plate and refrigerate at least 15 minutes. (Refrigeration helps them hold together as they cook.)
  4. Heat a skillet over medium-high heat and add the olive oil. Lay the cakes in the skillet and cook 2-3 minutes on one side, until golden brown. Turn the cakes and press lightly with a spatula—not to flatten completely, but to help hold them together while they finish cooking.Salmon Cakes Beginning to Cook
  5. Cook 2-3 minutes longer, until golden brown on the second side. (If a cake crumbles a bit, gently press it back together with a spatula.)Salmon Cakes after Turning
  6. To serve, place 2 salmon cakes on each of 2 plates. Spoon the lemony horseradish-dill sauce over each, or serve the sauce alongside.Lemony Horseradish-Dill Sauce
    Salmon Cakes with Lemony Horseradish-Dill Sauce
Notes
Fresh ground horseradish is sold in jars in the refrigerated section of your market. It should contain nothing but horseradish root, salt, and (usually) vinegar. Avoid the creamy horseradish “sauce” sold in jars in the condiment aisle.
Recipe by Daydream Kitchen at http://www.daydreamkitchen.com/2013/03/salmon-cakes-with-lemony-horseradish-dill-sauce/