Cast-Iron Salmon Cakes Recipe

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Serve with your own, homemade tartar sauce to really compliment your delicious dish.

Photo by Keller + Keller Photography

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“Cast-Iron Cooking: Recipes and Tips for Getting the Most out of Your Cast-Iron Cookware” by Rachael Narins.

Photo courtesy Storey Publishing

4-6 servings, or makes 24 appetizer bites SERVINGS

Ingredients

For salmon cakes:

2 cups flaked cooked salmon
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

Directions

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.