Description
These Salmon Cakes are crispy on the outside, tender and flavorful inside, served with a tangy slaw and creamy herb sauce for a complete, delicious meal.
Ingredients
Units
Scale
- 1 lb cooked salmon, flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 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, combine flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, green onion, lemon zest, salt, and pepper.
- Form the mixture into patties (about 6).
- Heat olive oil in a skillet over medium heat and cook salmon cakes for 3-4 minutes per side until golden brown and cooked through. Set aside.
- In a separate bowl, mix shredded cabbage, carrots, apple cider vinegar, olive oil, salt, and pepper to make the slaw. Toss well and refrigerate until ready to serve.
- In a small bowl, whisk together sour cream, lemon juice, chopped dill or parsley, and season with salt and pepper to make the cream sauce.
- Serve salmon cakes topped with cream sauce and a side of slaw.
Notes
- Use canned salmon if fresh is not available—just remove the bones and skin.
- Make the slaw ahead for deeper flavor.
- Chill the patties for 15 minutes before frying to help them hold together better.
Nutrition
- Serving Size: 2 cakes with slaw and sauce
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg