Salmon Cakes with Artichoke Tartar Sauce Recipe

Name: Salmon Cakes with Artichoke Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small jar artichokes, drained and chopped; 1 cup mayonnaise; 2 tablespoons chopped cornichons; 1 tablespoon chopped capers (rinsed and drained); 2 teaspoons Dijon mustard; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 1/4 cup finely diced celery; 1/4 cup finely diced red onions; 1/4 cup finely diced red bell peppers; 2 tablespoons minced freshly parsley; Two 14.75-ounce cans boneless, skinless salmon; 2/3 cup cracker crumbs (I like Ritz); 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 egg; Zest of 1 lemon; Juice of 1/2 lemon

Servings: persons

1 small jar artichokes, drained and chopped
1 cup mayonnaise
2 tablespoons chopped cornichons
1 tablespoon chopped capers (rinsed and drained)
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1/4 cup finely diced celery
1/4 cup finely diced red onions
1/4 cup finely diced red bell peppers
2 tablespoons minced freshly parsley
Two 14.75-ounce cans boneless, skinless salmon
2/3 cup cracker crumbs (I like Ritz)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
Zest of 1 lemon
Juice of 1/2 lemon

1
For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper.
2
Refrigerate until ready to use.
3
For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes.
4
Stir in the parsley.
5
Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice.
6
Mix with your hands until evenly combined.
7
Shape into patties (I use 1/2 cup per patty, making 8).
8
Place on a baking sheet and refrigerate for 20 minutes.
9
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
10
Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side.
11
Add the remaining tablespoon of oil to cook the second batch.
12
Transfer to a serving platter and serve with the tartar sauce.

621

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.

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

You need 21 ingredients. The key ingredients include: 1 small jar artichokes, drained and chopped, 1 cup mayonnaise, 2 tablespoons chopped cornichons, 1 tablespoon chopped capers (rinsed and drained), and more.

Yes, Salmon Cakes with Artichoke Tartar 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.

Salmon Cakes with Artichoke Tartar Sauce

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