i've made these salmon cakes three times in the past two weeks.
each time i intended to serve them as an appetizer,
but by the time i ate a couple and my new favorite side salad (recipe coming tomorrow!)
i was sufficiently stuffed and had no room for dinner.
these were delicious and a crowd pleaser each and every time i served them.
also love that you can make them ahead of time.
easy for summer parties and entertaining.
recipe via date night in
makes 8 small salmon cakes
i usually cook just slightly more than this,
but be careful not to get the ratios too out of whack
or your cakes won't come together and stay together.
1/2 cup finely diced red onion
1 red or green jalapeno, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped fresh dill
other fresh herbs can be substituted here
1 1/2 tablespoons chopped capers
1/4 cup mayonnaise
1 teaspoon freshly grated lemon
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, minced
2 teaspoons dijon mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 cup panko
1 egg slightly beaten
2 tablespoon olive oil
salt and fresh ground pepper
creme fraiche or sour cream for serving
i always prefer creme fraiche to sour cream. personal preference!
1. preheat oven to 350 degrees.
line baking sheet with parchment paper or foil.
place salmon on the baking sheet and generous sprinkle with salt and pepper.
roast for 10 minutes or until just cooked, or even slightly underdone,
as it will be seared again in salmon cake form.
when the salmon has cooled enough to handle,
pull from skin, break into small flaky chunks and remove any bones.
let cool to room temp.
2. while the salmon roasts, in a medium bowl, combine red onion, jalapeno,
basil, dill, capers, mayo, lemon zest, lemon juice, garlic, dijon, coriander,
cumin, smoked paprika, panko, salt and egg. fold in cooled, salmon.
3. form salmon cake by taking 1/3 cup of the mixture in your hands
and shaping it into a roughly 2 inch round cake.
continue to make the cakes with the mixture. you should have about 8 mini cakes.
you can store the formed salmon cakes, covered, in the fridge for up to 2 days.
4. when read to make, preheat oven to 250 degrees
(if you want to keep them warm in the oven)
coat bottom of a large skillet with olive oil and place over medium-high heat.
once oil is hot, sear the cakes in batches until deeply browned, about 2 minutes per each side.
keep them warm in the oven until you are ready to serve.
5. serve with a dollop of creme fraiche or sour cream.