At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!
Cast-Iron Salmon Cakes Recipe
By Rachael Narins | Nov 3, 2016
These cakes make for a perfect appetizer, bursting with a flavor combination of tasty salmon, tangy mayo, and sharp spices like dill and hints of lemon.
1 / 2
Serve with your own, homemade tartar sauce to really compliment your delicious dish.
Photo by Keller + Keller Photography
2 / 2
“Cast-Iron Cooking: Recipes and Tips for Getting the Most out of Your Cast-Iron Cookware” by Rachael Narins.
1-2/3 cups panko breadcrumbs (plus more if needed)
1 egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon minced fresh dill
2 teaspoons capers, chopped
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
3 tablespoons vegetable oil
Lemon wedges, for serving
For tartar sauce:
3/4 cup mayonnaise
2 tablespoons lemon juice
2 gherkin pickles, finely chopped
1 tablespoon capers, finely chopped
In a large bowl, combine the salmon and 2/3 cup of the breadcrumbs.
Add the egg, mayonnaise, dill, capers, Worcestershire, and salt and pepper to taste, mixing well. Form into patties (4 inches wide for entrees or 1-1/2 inches wide for appetizers).
Place the remaining 1 cup breadcrumbs on a wide, shallow plate. Gently coat each salmon patty in the breadcrumbs, shaking off any excess. Place the coated patties on a plate while you coat the remaining patties.
In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add half the salmon cakes in a single layer. Cook 3 minutes per side, until golden brown. Transfer the cooked patties to a paper towel–lined plate.
To make the tartar sauce, combine the mayonnaise, lemon juice, pickles, and capers in a large bowl and mix well. If not using immediately, cover and refrigerate for up to 5 days.
Serve the salmon cakes with lemon wedges and tartar sauce.