Pepper Crusted Salmon Cakes With Horseradish Sauce

Name: Pepper Crusted Salmon Cakes With Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound salmon (wild caught); 1/2 cup creme fraiche; 1 tablespoon prepared horseradish; 1 teaspoon lemon juice; sea salt and fresh ground pepper; 2 tablespoons finely chopped red bell pepper (use a food processor); 2 tablespoons finely chopped flat leaf parsley (you can food process this too); 1/2 teaspoon salt; 1 teaspoon prepared horseradish; 1 tablespoon (generous) coarsely ground/cracked black pepper; 1 teaspoon Dijon mustard; 1/4 cup mayonnaise; 1 cup Panko bread crumbs, divided; olive oil for frying

Servings: persons

1 pound salmon (wild caught)
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1 teaspoon lemon juice
sea salt and fresh ground pepper
2 tablespoons finely chopped red bell pepper (use a food processor)
2 tablespoons finely chopped flat leaf parsley (you can food process this too)
1/2 teaspoon salt
1 teaspoon prepared horseradish
1 tablespoon (generous) coarsely ground/cracked black pepper
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1 cup Panko bread crumbs, divided
olive oil for frying

1
Preheat your oven to 350F. Place the salmon in a baking pan with a half-inch of water. Bake/poach until just cooked through, 20-25 minutes. Remove from the pan and allow to cool slightly. Blot dry with a paper towel and remove the skin.
2
In the meantime, in a small bowl combine the creme fraiche, 1 Tbs. horseradish and lemon juice with a pinch of salt and pepper. If you'd like a slightly garlicky sauce, you can add a smashed piece of garlic and let it sit with the garlic in it while you prepare everything else. Then, fish the garlic out before serving. (I tried it both ways and decided I liked it better without garlic, but that's just a personal preference.) Set sauce aside.
3
Put the salmon in a bowl, add the minced bell pepper, parsley, salt, mustard, mayonnaise, and a half cup of breadcrumbs. Stir with a fork to combine well and fluff. If it seems too wet or too dry to be able to form cakes, add mayo or bread crumbs as needed. This is something I do totally by feel, so I can't say for sure exactly the quantities I wind up using.
4
Form the salmon mixture into 6 patties, place them on a wax paper lined baking sheet and refrigerate for 30 minutes. (During this time you can prep any vegetable you are going to have on the side.)
5
Mix together the remaining half cup of Panko and the cracked pepper on a plate or in a shallow bowl. Heat a large splash of olive oil in a large frying pan over medium high heat. Gently dip the salmon cakes in the pepper mixture, lightly coating both sides (be careful when you handle them, as they are a bit fragile at this point). You may need to add a touch more breadcrumbs and pepper depending on how thickly you coat your cakes. Fry the salmon cakes until golden brown on both sides, about 3-4 minutes per side.
6
Serve with the horseradish sauce for spooning all over them. We had ours with some roasted asparagus (totally jumping the gun on the seasons, but we're kind of aching for spring around here), and I wound up drizzling the horseradish sauce all over those too!

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound salmon (wild caught), 1/2 cup creme fraiche, 1 tablespoon prepared horseradish, 1 teaspoon lemon juice, and more.

Yes, Pepper Crusted Salmon Cakes With Horseradish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!