Salmon Cakes with Tarragon-Chive Dipping Sauce – a delicious recipe with salmon fillet, egg, bread crumbs, mustard, lime zest, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes.
2
In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
3
Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet.
4
Cook cakes until undersides are golden, about 1 minute.
5
Turn cakes over and cook until just cooked through, about 1 minute more.
6
Transfer cakes as cooked to a platter.
7
Salmon cakes may be made 1 day ahead and chilled, covered.
8
Bring cakes to room temperature before serving.
9
Garnish cakes with lime wedges and serve with dipping sauce.
392
kcal
Calories
25
g
Fat
1
g
Carbs
37
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds skinless boneless salmon fillet, 1 large egg, 1/2 cup fine fresh bread crumbs, 1 tablespoon Dijon mustard, and more.
Yes, Salmon Cakes with Tarragon-Chive Dipping 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.
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