Description
These Salmon Cakes with Creamy Garlic Sauce are a delicious and easy-to-make appetizer or main dish featuring tender, flaky salmon mixed with savory herbs and breadcrumbs, pan-fried to a golden crisp and served with a tangy, rich garlic mayo sauce. Perfect for a light lunch or dinner, they pair wonderfully with a fresh green salad.
Ingredients
Units
Scale
For the Salmon Cakes
- 2 cups cooked salmon, flaked (from 1 pound raw salmon or 2 6-ounce cans salmon)
- 1/2 cup bread crumbs or panko, plus more to coat the patties
- 1 medium shallot, minced (about 4 tablespoons)
- 2 tablespoons minced herbs, like dill, fennel fronds, or parsley
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon or yellow mustard
For the Creamy Garlic Sauce
- 1/4 cup mayonnaise
- 1 to 2 garlic cloves, shaved on a microplane, pressed through a garlic press, or very finely minced
- 1 tablespoon lemon juice
- Heavy cream, to thin, if needed
- Salt, to taste
Instructions
- Mix the Salmon Batter: In a medium mixing bowl, combine the flaked salmon, bread crumbs, minced shallot, and herbs. In a small bowl, whisk together the mayonnaise, egg, and mustard, then pour over the salmon mixture. Stir well to evenly incorporate all ingredients.
- Shape and Chill the Patties: Divide and shape the mixture into six medium or eight small patties. Arrange them spaced apart on a plate. The patties will feel loose and wet at this stage. Transfer them to the refrigerator to chill for at least 15 minutes (or cover and refrigerate up to a day) to firm up, making them easier to fry.
- Prepare the Garlic Sauce: While patties chill, whisk together mayonnaise, garlic, and lemon juice in a bowl. Add heavy cream one tablespoon at a time until the sauce reaches a pourable consistency. Cover and let it rest for at least 15 minutes or refrigerate up to a week to mellow flavors. Taste and add salt as needed.
- Coat and Heat the Skillet: When ready to cook, lightly film a large skillet with olive oil and heat over medium-high. Place a few spoonfuls of bread crumbs on a plate. Dip each chilled salmon patty in the crumbs to coat.
- Fry the Salmon Cakes: Once the pan is hot enough that a flick of water evaporates immediately, carefully place the coated patties in the skillet, spaced apart. Fry for 3 to 5 minutes until golden on the bottom. Flip and fry the other side for 3 to 5 minutes. Adjust heat as needed to prevent burning or undercooking.
- Serve: Transfer salmon cakes to serving plates, top with creamy garlic sauce, and serve warm. These are delicious alongside a green salad for a complete meal.
Notes
- Chilling the patties is essential to help them firm up and hold together when frying.
- The creamy garlic sauce improves in flavor as it rests, so prepare it ahead if possible.
- Use fresh herbs like dill, fennel fronds, or parsley for the best flavor.
- Can be made with fresh cooked or canned salmon for convenience.
- Adjust the number of garlic cloves in the sauce to suit your taste preference.
- Serve immediately after cooking for best texture and flavor.
Nutrition
- Serving Size: 2 patties with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 105mg
