By: Claudia Laffin, from The Traveling Spoon Personal Chef
These salmon cakes are, hands down, one of my most requested meals from my clients. The best part is that they don’t have a lot of filler, so the salmon really shines in this recipe!
One of the tricks of helping them hold their shape is to use 2 different types of salmon. I use half (3/4 lb.) wild Alaskan coho or sockeye fillet and half (3/4 lb.) Scottish fillet. The Scottish fillet has more fat in it and helps hold the cakes together. You can also use 1 lb. of the wild Alaskan, and ½ lb. of the Scottish and still have it hold its shape nicely. For those of you who want to only use wild caught salmon, I would take care when flipping the cakes over because they will not hold their shape as well.
One of my favorite oils to cook with is organic coconut oil. You will be sautéing these over medium high heat, so you will want the refined oil. This can be cooked at a higher temperature than the unrefined, and also has a neutral flavor that won’t add a coconut taste.
Salmon Cakes with Dill Sauce
Yields 8 salmon cakes
For the Salmon Cakes:
– ¾ lb. skinless wild caught Alaskan coho or sockeye salmon fillet
– ¾ lb. skinless Scottish salmon fillet
– ½ cup plus 4 tablespoons panko bread crumbs
– 2 tablespoons mayonnaise
– 2 tablespoons lemon juice
– 2 scallions sliced thin, about 4 tablespoons
– 2 teaspoons Dijon mustard
– 1 teaspoon sriracha
– ½ teaspoon salt
– ¼ teaspoon pepper
– 4 -6 tablespoons coconut oil
For the Dill Sauce:
– 3 tablespoons mayonnaise
– 2 tablespoons lemon juice
– 2 tablespoons fresh dill, chopped
1. Finely chop the salmon into ¼ inch pieces. I like to do this by hand because I have more control over the size, but you could also do this in a food processor. Just be careful to not pulverize the salmon chunks. You want to have nice pieces of salmon in the cakes. Set aside in a medium bowl.
2. In a small bowl combine 4 tablespoons of panko, mayonnaise, lemon juice, scallions, mustard, sriracha, salt and pepper. Mix well, then gently mix into the salmon until combined.
3. Place the remaining ½ cup panko onto a plate. Using a 1/3 cup measure, scoop level amounts of the salmon mixture and place on a piece of wax paper or plate. Repeat to make 8 cakes. Next, carefully coat each cake in panko bread crumbs, gently patting the panko on.
4. In 2 batches, heat 2-3 tablespoons of coconut oil over medium high heat. Place 4 salmon cakes in a skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown. Transfer cakes to a paper towel lined plate, and repeat with second batch.
5. Mix the dill sauce ingredients in a small bowl and whisk until smooth. Serve with salmon cakes.
Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her Instagram account to see what new things she’s cooking up!