Crispy Salmon Cakes with Arugula Salad and Creamy Lemon Dressing

Let’s be honest, sometimes eating fish for dinner can be boring, but not if you get creative with your fish recipes. This recipe was a really tasty way to eat salmon for dinner that we all enjoyed. You can either cook some fresh salmon for these or use canned. I prefer to cook some fresh so I know it is good quality, but either will work. The salmon is flaked and seasoned with garlic, roasted red pepper, red onion, parsley, dill, lemon, and mustard and a little egg and bread crumb to hold it together.

The pan fried patties get crispy on the outside and they go super well with the creamy lemon and mustard dressing, which also doubles as the salad dressing so you get a lot of mileage out of it. This combo of flavors is so good, and takes what could be another boring salmon dinner to a meal I was excited to eat.

Also try some of my other not at all boring fish recipes like Moqueca (Brazilian Fish Stew), Fish Taco Bowls, Pan Roasted Sea Bass with Mustard Shallot Sauce, Seared Chilean Sea Bass with Green Chile Ginger Sauce, or Coconut Crusted Mahi Mahi with Citrus Glaze.

Crispy Salmon Cakes with Arugula Salad and Creamy Lemon Dressing

Crispy salmon cakes flavored with red onion, roasted red pepper, garlic, herbs and mustard served over an arugula salad with a creamy lemon mustard dressing – a tasty and unique way to eat salmon for dinner

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Lunch, Main Course

Servings 6 servings

Ingredients

  

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For the salmon cakes:

• 1 lb fresh salmon filets skinless
• 1 tbsp oil
• salt and pepper
• 2 tbsp olive oil
• 1/2 cup diced red onion
• 1/3 cup diced roasted red pepper
• 2 tbsp minced fresh parsley
• 2 garlic cloves minced
• 1 tsp dried dill
• 1 1/2 tbsp dijon mustard
• juice of 1 lemon
• 2 eggs beaten
• 1/2 cup bread crumbs I used plain
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• freshly ground pepper

For the salad:

• 6 cups arugula
• 3 mini cucumbers diced
• 1/2 red onion thinly sliced
• 1/2 bunch of scallions sliced

For the dressing:

• 1/2 cup mayo or light mayo
• 1/4 cup sour cream or light sour cream
• 1/2 tbsp dijon mustard
• 1 lemon – juiced
• 1 tsp dried dill
• 1/2 tsp garlic powder
• fresh ground black pepper
• salt and pepper to taste
• water to thin

Instructions

 

• First cook and slightly cool the salmon. Heat the oven to 400 and grease an 8×8 glass dish with olive oil. Add the salmon filets and drizzle a little more oil over and sprinkle with salt and pepper. Bake for 20 minutes or so (depends on the size of your fish so go by flakiness) until the fish flakes apart easily. Remove from the oven and cool slightly then flake apart.
• In a large bowl, mix the rest of the ingredients for the salmon cakes, except the bread crumbs, and then gently fold in the bread crumbs and flaked salmon until you have a mostly cohesive mix with big flakes of salmon remaining.
• Mix together the dressing and taste and adjust the seasoning. Prepare the salad ingredients and toss in another large bowl.
• Heat a few tbsp of oil in a non stick skillet and form the salmon into patties. Cook for about 4 minutes on one side until nicely brown and crispy, then flip and cook for another 4-5 minutes on the other side until they are browned and crisp and cooked through.
• Toss some of the dressing with the salad and plate it. Add 2 salmon cakes on top and drizzle with a little more dressing and serve.

Keyword Appetizer, Lunch, Main Dish, Salad, Seafood

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