Go Back
–+ servings
Print

Salmon Cakes with Creamy Mustard Sauce

Servings 4 -6
Author Delish D'Lites

Ingredients

Salmon Cakes

  • 1 pound cooked salmon flaked
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced celery
  • 3/4 cup finely diced red bell pepper
  • 1/4 cup fresh parsley minced
  • 1/2 teaspoon hot sauce Recommended: Tobasco
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon seafood seasoning Recommended: Old Bay Reduced Sodium
  • 3/4 cup panko breadcrumbs
  • 1/2 cup mayonnaise
  • 4 teaspoons Dijon mustard
  • zest of 1 lemon
  • 2 eggs
  • Canola oil for sauteeing

Creamy Mustard Sauce

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh chives minced
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1 teaspoon hot sauce

Instructions

For the Creamy Mustard Sauce

  1. Combine all the ingredients, and stir to combine.
  2. Chill for 30 minutes to allow the flavors to blend.

For the Salmon Cakes

  1. Heat a small frying pan on medium heat, then add 2 teaspoons canola oil.
  2. Saute the chopped onion, celery and red bell pepper over medium heat, until the veggies are soft but not browned.
  3. Remove the cooked veggies from the heat and cool to room temperature.
  4. Combine the salmon, cooked veggies, parsley, hot sauce, Worcestershire sauce, seafood seasoning, panko breadcrumbs, mayonnaise, mustard, lemon zest and eggs.
  5. Use a standard ice cream scoop to portion the mixture into 12 equal sized salmon cakes. Use your hands to form these into patties, like you would do when making hamburgers.
  6. Chill the uncooked salmon cakes in the fridge for 15-20 minutes, so they firm up (or freeze them for later use).
  7. Heat 2 tablespoons of canola oil in a frying pan over medium heat.
  8. In batches, saute the salmon cakes for 3-4 minutes per side, or until golden brown on both sides.
  9. Serve with the creamy mustard dipping sauce.