Salmon Cakes For A Busy Week Recipe

Name: Salmon Cakes For A Busy Week
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound of wild salmon, poached or roasted, and cooled, then flaked; 1/4 cup creme fraiche; 1 teaspoon dijon mustard; 1/2 cup homemade or best quality breadcrumbs, divided in two; 2 tablespoons capers, soaked and rinsed several times, then roughly chopped; zest of 1/2 lemon; 1 egg, lightly beaten; 2 tablespoons fresh chives, thinly sliced; 1 tablespoon fresh dill, chopped; 2 tablespoons olive oil for pan frying

Servings: persons

1 pound of wild salmon, poached or roasted, and cooled, then flaked
1/4 cup creme fraiche
1 teaspoon dijon mustard
1/2 cup homemade or best quality breadcrumbs, divided in two
2 tablespoons capers, soaked and rinsed several times, then roughly chopped
zest of 1/2 lemon
1 egg, lightly beaten
2 tablespoons fresh chives, thinly sliced
1 tablespoon fresh dill, chopped
2 tablespoons olive oil for pan frying

1
Preheat oven to 300 degrees. You'll need a frying or saute pan and a baking sheet ready.
2
Mix all ingredients except for 1/4 cup breadcrumbs and the olive oil in a medium sized bowl, careful not to break up the salmon pieces too much. Once fully incorporated, mold into six cakes.
3
Dip both sides of each cake in the remaining bread crumbs and pan fry over medium heat in the olive oil. Once the cakes are lightly browned on both sides move them to the cookie sheet and place in the oven for about 10 minutes to finish cooking. This also gives you time to get a salad together!
4
Serve over a salad of baby arugula or greens dressed lightly with a lemony vinaigrette.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound of wild salmon, poached or roasted, and cooled, then flaked, 1/4 cup creme fraiche, 1 teaspoon dijon mustard, 1/2 cup homemade or best quality breadcrumbs, divided in two, and more.

Yes, Salmon Cakes For A Busy Week 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.

Salmon Cakes For A Busy Week

How did you like this recipe?

Frequently Asked Questions