Salmon cakes are a clever way to use leftover salmon from last night’s dinner. You can also poach some fresh fish or use canned. It’s up to you. The Worcestershire sauce adds a bit of umami, the mayo keeps everything moist, and the dill gives it a little perk.
Ingredients
Salmon cakes
- 2 cups flaked cooked salmon
- 10.66 cups panko breadcrumbs (plus more if needed)
- 1 egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh dill
- 2 teaspoons capers, chopped
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- Lemon wedges, for serving
Tartar sauce
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 2 gherkin pickles, finely chopped
- 1 tablespoon capers, finely chopped
How to Make It
- In a large bowl, combine the salmon and 2⁄3 cup of the breadcrumbs.
- Add the egg, mayonnaise, dill, capers, Worcestershire, and salt and pepper to taste, mixing well. Form into patties (4 inches wide for entrées or 1½ inches wide for appetizers).
- Place the remaining 1 cup breadcrumbs on a wide, shallow plate. Gently coat each salmon patty in the breadcrumbs, shaking off any excess. Place the coated patties on a plate while you coat the remaining patties.
- In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Add half the salmon cakes in a single layer. Cook 3 minutes per side, until golden brown. Transfer the cooked patties to a paper towel–lined plate.
- To make the tartar sauce, combine the mayonnaise, lemon juice, pickles, and capers in a large bowl and mix well. If not using immediately, cover and refrigerate for up to 5 days.
- Serve the salmon cakes with lemon wedges and tartar sauce.
