Description
These Salmon Cakes are crispy on the outside and tender on the inside, paired with a refreshing slaw and a tangy cream sauce. A delicious, well-balanced meal perfect for lunch or dinner.
Ingredients
Units
Scale
- 1 lb cooked salmon, flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 green onion, finely chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil (for slaw)
- Salt and pepper, to taste (for slaw)
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill or parsley
- Salt and pepper, to taste (for sauce)
Instructions
- In a large bowl, mix flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, green onion, lemon zest, salt, and pepper until just combined.
- Form the mixture into 6 equal patties and chill for 15 minutes to help them hold together.
- Heat olive oil in a skillet over medium heat and cook salmon cakes for 3-4 minutes on each side until golden and cooked through.
- In a separate bowl, toss shredded cabbage and carrots with apple cider vinegar, olive oil, salt, and pepper to make the slaw. Chill until ready to serve.
- In a small bowl, mix sour cream, lemon juice, dill or parsley, and season with salt and pepper to make the cream sauce.
- Serve salmon cakes hot, topped with cream sauce and slaw on the side.
Notes
- Use canned salmon if fresh is unavailable, just remove bones and skin.
- The slaw can be made a few hours in advance for better flavor.
- For a gluten-free version, use gluten-free breadcrumbs.
Nutrition
- Serving Size: 2 salmon cakes with slaw and sauce
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg