with Horseradish Sauce
Budget-Friendly and Delicious
Sometimes, the simplest ingredients can create something truly special. These Salmon Cakes are proof of that—a delicious, budget-friendly dish made from humble canned salmon. Perfect for a casual brunch, a quick dinner, or an elegant appetizer, they’re versatile, easy to make, and packed with flavor. And the best part? They pair beautifully with a creamy, tangy horseradish sauce that takes them to the next level.
Why Canned Salmon?
Canned salmon is affordable, convenient, and works perfectly for this recipe. While you can certainly use freshly cooked salmon if you prefer, canned salmon is a fantastic option that saves time without sacrificing flavor. Plus, canned tuna is a great alternative if that’s what you have on hand.
Bringing the Flavor
What makes these salmon cakes shine are the fresh ingredients that go into them. Finely diced onions and bell peppers add a touch of sweetness and crunch, while fresh dill and parsley bring bright, herby notes. A little grated garlic and finely minced capers lend a savory depth reminiscent of lox and cream cheese bagels. Lemon zest and juice add a citrusy zing that ties everything together beautifully.
How to Make Salmon Cakes
Start by draining the canned salmon and removing any large bones or skin, if desired. Mix it with the fresh ingredients, along with breadcrumbs and eggs, to create a mixture that holds its shape when gently squeezed. If it feels too wet, add more breadcrumbs, one tablespoon at a time, until the consistency is just right.
Shape the mixture into small patties, about 1 ½ ounces each, and coat them in panko breadcrumbs for that irresistible crispy crust.
Cooking and Serving
Heat a little oil in a skillet over medium heat and cook the patties for 3-4 minutes per side, until they’re golden brown and cooked through. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
The Perfect Sauce
No salmon cake is complete without a great dipping sauce. This creamy horseradish sauce is the perfect companion, balancing the richness of the cakes with its tangy, zesty flavor. Made with sour cream, prepared horseradish, a splash of Tabasco, lemon zest, Worcestershire sauce, and a touch of garlic powder, it’s quick to whip up and utterly delicious.
Enjoying Your Salmon Cakes
Serve these crispy salmon cakes with a dollop of the horseradish sauce and, if you’re feeling fancy, a glass of dry French Chardonnay. Whether you’re hosting guests or treating yourself to a homemade meal, these salmon cakes are sure to impress.
Give this recipe a try, and let me know how it turns out in the comments below. Happy cooking!
Salmon Cakes
Cuisine: AmericanDifficulty: Easy9
Mini Cakes40
minutesIngredients
- Salmon Cakes
6 OZ Canned or Cooked Salmon (weight after draining liquid)
3 TBSP Bread Crumbs
1 Small Egg
2 TBSP Onions Finely Chopped
2 TBSP Bell Peppers Finely Chopped
1 TBSP Fresh Dill Finely Chopped
1 TBSP Fresh Parsley Finely Chopped
1 tsp Fresh Garlic Grated
1 TBSP Capers (drained) Finely minced
2 TBSP Sour Cream
2 tsp Fresh Lemon Juice
½ tsp Lemon Zest
¼ tsp Salt
¼ tsp Black Pepper
½ Cup Panko Bread Crumbs for Frying
Oil for Shallow Frying (I use avocado oil)
- Sauce
½ Cup Sour Cream
1 TBSP Prepared Horseradish
¼ tsp (or to taste) Tabasco Hot Sauce
½ tsp Lemon Zest
1 tsp Worcestershire Sauce
½ tsp Garlic Powder
¼ tsp Salt
¼ tsp Black Pepper
Directions
- Drain the canned salmon and remove any large bones or skin, if desired. Place the salmon in a mixing bowl and break it apart into small flakes.
- Add the bread crumbs, egg, finely chopped onions, bell peppers, dill, parsley, grated garlic, minced capers, sour cream, lemon juice, lemon zest, salt, and black pepper to the bowl. Mix everything until well combined. The mixture should hold together when gently pressed; if it feels too wet, add a bit more bread crumbs.
- Shape the salmon mixture into small patties, about 1 ½ ounces each. This recipe makes 8-10 mini cakes.
- Place the panko bread crumbs in a shallow dish. Gently press each patty into the panko, coating both sides evenly.
- Heat a skillet over medium heat and add enough oil for shallow frying. Once the oil is hot, carefully add the salmon cakes. Cook for 3-4 minutes per side, or until golden brown and crispy on the outside.
- Transfer the cooked salmon cakes to a plate lined with paper towels to drain any excess oil while you prepare the sauce.
- For the sauce, combine sour cream, prepared horseradish, Tabasco, lemon zest, Worcestershire sauce, garlic powder, salt, and black pepper in a small bowl. Mix until smooth and creamy.
- Serve the salmon cakes warm with a dollop of the tangy horseradish sauce on the side. Enjoy as an appetizer, light meal, or brunch dish!