One of J.’s favorite things to eat is salmon, especially my Sriracha Glazed Salmon. Unfortunately though, he doesn’t love a lot of other fish, and will not touch shellfish. I on the other hand, love shellfish, especially crab. This recipe is somewhat of a compromise for us, turning his favorite fish into salmon cakes, with the taste and texture of my favorite crab cakes.
- 10 oz canned salmon (or leftover cooked salmon)
- 1/2 cup panko bread crumbs
- 1 TBSP parsley (minced)
- 1 TBSP mayonnaise (more if needed to help bind)
- 1 shallot (minced)
- 2 tsp lemon juice
- 1/2 tsp mustard
- Cayenne pepper
- 1/3 cup mayonnaise
- 1 TBSP sweet pickle relish
- 1 tsp capers (minced)
- 1 tsp white wine vinegar
- 1/4 tsp Worcestershire sauce
For the tartar sauce, mix all of the ingredients together in a bowl and let chill in the fridge.
For the salmon cakes, mix together all of the ingredients and season with salt, pepper, and dash of cayenne pepper for a little kick. (If you’re using leftover salmon, take into account how you seasoned it previously as to not over-season). Add more mayo to help combine the cakes if needed. Form cakes by pinching and rolling mixture lightly in your hands into about 1.5″ spheres and then lightly press to flatten them a bit.
There are two ways to cook these. You can either bake them in the oven (at 350 degrees) for about 20 minutes, or you can lightly pan fry them in vegetable oil for about 3 minutes on each side. I personally chose to bake mine, but if you’re looking for a more crispy exterior, I’d fry. (Tip – if you bake them, I recommend putting each cake into a muffin tin. This will help them keep their shape more while in the oven).
Serve with your tartar sauce and enjoy! These would also make great little sliders!
Until next time!