Why is it that everything tastes better when it’s made into a cake? I mean let’s just break this down for a minute. Cupcakes, pound cake, bundt cake, cheesecake, pancakes, fruitcake (this may be the exception to the rule), beefcakes (especially the ones at the gym..haha) and of course salmon cakes!! See, I bet you never thought about cake this way before…I assure you that you may never think of the word “cake” the same again, right?
These salmon cakes are on another level delicious. There are so many components to these irresistible cakes that make them, well, irresistible. The salty capers with the fresh lemon finished with the golden crunch from the panko breadcrumbs and let’s not forget the star of the show, the salmon. Don’t skimp on the salmon here, make sure you are buying center cut, fresh, preferably wild salmon. You have to make the lemon herb dipping sauce with these guys, I mean HAVE TO, period. The creaminess (yes, I said creaminess) of the dipping sauce pairs perfectly with the crispy cakes and the fresh herbs and lemon, it’s like you’ve died and gone to heaven. You can serve these as a meal on their own, as an appetizer (if serving as an appetizer you might want to make them a little smaller), or over a bed of lettuce as a salad. Better yet, have a cake party and invite all of the beefcakes you know, serve them these salmon cakes and have cupcakes and bundt cake for dessert…just a thought, or maybe not. If it were me I would think about hoarding all of these for myself and maybe sharing a few with my family… but only if I’m feeling generous that day.
Stephanie Heymann Photography
- 1 lb center cut salmon - cooked
- 2 green onions, chopped - white part only
- 1 Tbsp capers, chopped
- ½ C panko bread crumbs + ¾ C to coat salmon cakes
- 1 Tbsp dijon mustard
- ½ C cooked corn
- 1 Tbsp fresh dill, chopped
- zest of 1 lemon
- juice of 1 lemon
- 1 egg, beaten
- S&P to taste
- 2- 3 Tbsp canola oil
- ½ C Greek 0% yogurt
- 2 Tbsp Vegenaise or mayonaise
- zest of 1 lemon
- juice of ½ lemon
- 2 Tbsp chopped capers
- 1 Tbsp chopped scallions, green tops only
- 1 Tbsp chopped chives
- 1 Tbsp chopped dill
- 1 small clove garlic, minced
- ¼ tsp fresh ground pepper
- ¼ kosher salt
- Mix all ingredients together in a bowl. Store in refrigerator until ready to use.
- Add salmon to a medium bowl, using a fork flake the salmon filet apart. Add remaining ingredients, minus the conola oil, mixing to incorporate all ingredients. Add S&P to taste.
- Heat canola oil over medium heat in a large skillet. Form salmon mixture into patties and coat the outside of each patty with the remaining panko bread crumbs. Add salmon cakes to the pan and cook approximately 3-4 minutes per side until golden brown. Remove from pan and place on a cookie rack to let set. Serve with lemon herb dipping sauce.
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