When I was growing up, my mother made salmon cakes and they were a family favorite. Her recipe was plain, calling for egg, yellow onion, cracker crumbs (she used saltines), salt, pepper, and that’s about it. Once I married and had children of my own, I made salmon cakes for my own family. Over the years, I’ve doctored up her recipe. I hope you like it.
Salmon Cakes
Makes about 7 cakes
Ingredients:
- 1 14.75-ounce can of pink salmon, drained, skin and bones removed
- 3 scallions (white part only), thinly sliced
- 1 large egg
- 1/2 cup crushed Club Crackers
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons dried dill
- 1 small lemon, zested and juiced
- Salt and pepper to taste
- Oil for frying
Directions:
- In a medium sized bowl, combine the salmon, scallions, egg, cracker crumbs, mayonnaise, mustard, dill, lemon zest and juice, salt, and pepper. Mix thoroughly, breaking up any large lumps of fish.
- Heat oil in a large skillet. Use a 1/3 measuring cup to scoop the fish mixture and form small cakes. Fry the cakes over medium heat for about 5 minutes per side, or until golden brown on both sides.
- Serve hot with Sour Cream Tartar Sauce and lemon wedges.
Sour Cream Tartar Sauce
Ingredients:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup sweet pickle relish
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- Salt and pepper to taste
Directions:
- In a small bowl, combine sour cream, mayonnaise, pickle relish, lemon juice, mustard, dill, salt, and pepper. Mix thoroughly. Cover and refrigerate until ready to use.
