Crispy on the outside, moist and flavorful on the inside, these salmon cakes can convert even fish haters!
Coming in hot today with a recipe for THE most delicious salmon cakes! Flaky, crispy on the outside and moist on the inside, these are super flavorful with an amazing sour cream and chive dipping sauce to go along with it. Salmon is perfect for a “cake” like this as it can hold its own without a ton of seasoning.
The two of my kids that like fish loved these! And even the one that is very wary of fish gave me a grudging: “pretty good” and proceeded to keep munching on it, trailing crumbs all the way to his room. Breathe, Donata, breathe… 😮💨 It’s a win, right?
xoxo Donata
Ingredients
Makes 15 salmon cakes
2 salmon fillets (about 1lb or 500g)
2 cloves garlic
olive oil
flaky sea salt
pepper
2 small or one medium red onion, diced
1 cup (150g) panko bread crumbs
1/2 teaspoon smoked paprika powder
1 tsp soy sauce
2 tbsp mayonnaise
2 eggs
1 cup parsley (25g), chopped
juice of half a lemon
2 tbsp butter
For the sour cream dipping sauce:
1 cup sour cream
1 bunch chives, chopped
salt & freshly ground pepper to taste
Preparation
Preheat the oven to 400F (205C).
Coat an oven proof casserole dish or a rimmed baking sheet lined with parchment paper with a tablespoon of olive oil. Place the salmon fillet skin side down in the casserole dish/baking sheet. Drizzle with some more olive oil and season with some flaky sea salt and freshly ground black pepper. Add two cloves of garlic. Bake for 12-15 minutes until salmon is opaque and flaky. Remove and let cool.
While the salmon is in the oven, prepare the dipping sauce: In a bowl, mix together sour cream and chives. Add salt and freshly ground pepper to taste. If you’re planning on eating within an hour, don’t refrigerate the dipping sauce, the flavours meld together better at room temperature.
In a large pan with a teaspoon of olive oil, sauté the diced red onion until glassy and soft. Remove from heat and place into a large bowl.
When the salmon is cool enough to handle, use a fork to scrape the meat off the skin into the large bowl with the sautéed onions. Discard the skin.
Mince the garlic that you roasted in the oven with the salmon and add to the bowl. Add panko bread crumbs, smoked paprika powder, soy sauce, mayonnaise, chopped parsley and lemon juice. Mix through gently with a spatula. Add salt and freshly ground pepper to taste.
In a smaller bowl, whisk 2 eggs together with a fork. Add to the salmon mixture and stir well to combine.
Use an ice cream scoop to scoop out a portion of the salmon mixture into your hand. Form into a patty. Repeat until you have about 5 patties.
In a large pan, heat 2 tablespoons of butter with 1 tablespoon olive oil on medium heat until the butter starts to foam. Depending on the size of your pan, fry 3-4 salmon cakes at a time until both sides are a crispy golden brown, 3-4 minutes per side. When done, place on some paper towel to remove excess grease.
Serve immediately with the sour cream dipping sauce.
Leftovers can be refrigerated and reheated the next day.
