Pink Salmon Cakes with Dill and Mustard
Recipe by Barton Seaver
These cakes are inexpensive and easy to put together. Add a side dish, and you have dinner for four.
(Photo Credit: Katie Stoops)
- Two 7 to 8-ounce cans pink salmon
- 2 tablespoons mayonnaise
- 2 teaspoons whole-grain mustard
- Pinch of ground mace
- ¼ cup panko (Japanese-style bread crumbs) or fine dried bread crumbs
- 1 tablespoon chopped fresh dill
- 2 tablespoons butter
- Lemon wedges
- Preheat the oven to 400°.
- Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill.
- Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
- In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don't touch them while they're browning.
- Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.