How to cook Salmon Cakes with Tartar Sauce

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareSalmon 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.

  • Yield: 4 to 6 Servingsor makes 24 appetizer bites


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
  1. In a large bowl, combine the salmon and 2⁄3 cup of the breadcrumbs.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Serve the salmon cakes with lemon wedges and tartar sauce.

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