Salmon Cakes with Lemon Herb Sauce

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Salmon is the most popular fish in my house. It’s loaded with a ton of flavor and nutrients that taste delicious and promote good health. But sometimes salmon can be a little boring. By adding a few vegetables and herbs to some roasted salmon you can transform the ordinary fish into something elegant and tasty. Salmon cakes are my absolute favorite fish cake. Don’t get me wrong, I love crab cakes, but lump crab meat can put a painful dent in my budget. Salmon cakes are a bit more affordable, and they are a delightful and a flavorful way to add fresh fish to your diet.  Top them with a quick lemon sauce or place them on a hamburger bun for as a twist on the salmon burger.

Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!

Fresh Salmon Cakes with Lemon Herb Sauce
Makes 8 servings

2 pound fresh salmon fillet
Kosher salt
Coarse-ground black pepper
Extra-virgin olive oil
6 tablespoons unsalted butter
2 stalks celery, finely chopped
1 small red onion, finely chopped
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1½ teaspoons seafood seasoning seasoning
1½ cup Panko breadcrumbs
2 green onions, chopped
½ cup mayonnaise
1 teaspoon Dijon mustard
2 large eggs, lightly beaten
1 tablespoon fresh lemon juice
Lemon-Herb Sauce, recipe follows

Preheat oven to 400 degrees. Place the salmon on a foil-lined baking sheet. Season with salt and pepper and drizzle with olive oil Roast until cooked through, about 20 minutes. Remove the pan from the oven and cool completely. Flake the salmon into smaller pieces with a fork and transfer to a large bowl.

Meanwhile, heat 2 tablespoons of the butter and 2 tablespoons olive oil in a large skillet over medium-low heat until melted. Add the onion, celery, bell peppers, parsley, thyme, hot sauce, Worcestershire sauce, seafood seasoning. Season to taste with salt and pepper. Cook until the vegetables are softened, about 7 minutes. Cool the vegetable mixture to room temperature.

Add the breadcrumbs, green onions, mayonnaise, mustard, eggs, and lemon juice to the bowl with the salmon. Add the vegetable mixture and mix well. Measure ½-cup portions and shape into patties.

Wipe the skillet clean with paper towels. Heat 2 more tablespoons butter and 2 tablespoons olive oil in the pan over medium heat. In batches, add the salmon cakes and fry until browned, about 4 minutes on each side. Drain on paper towels. Keep the cakes warm in a preheated 250-degree F oven while preparing the remaining patties. Serve with Lemon-Herb Sauce.

Lemon-Herb Sauce
Makes about 1 cup

¾ cup mayonnaise
¼ cup sour cream
⅓ cup chopped fresh herbs (such as basil, parsley, dill, chives, cilantro, and/or tarragon)
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon hot sauce
Kosher salt
Coarse-ground black pepper

Whisk the mayonnaise, sour cream, herbs, lemon juice, garlic, and hot sauce in a small bowl until combined. Season to taste with salt and pepper.



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