Cast-Iron Salmon Cakes Recipe
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.
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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
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
- 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.
More from Cast-Iron Cooking:
- • Tzimmes with Seitan Recipe• Cast-Iron Dutch Baby with Blueberry Sauce Recipe• Recipe for Corn Bread, Two Ways
Excerpted from Cast-Iron Cooking, © by Rachael Narins, photography © by Keller + Keller Photography, used with permission from Storey Publishing. Buy this book from our store: Cast-Iron Cooking.