Salmon Cakes with Lemon Caper Tartar Sauce
Flavorful salmon cakes seasoned with dill, celery seed, lemon, garlic and shallot and served with a lemon caper tartar sauce
Ingredients
For the salmon cakes:
- 2 eggs
- 1 tsp lemon juice plus the zest
- 1 tsp salt or more to taste
- 1/4 tsp celery seed
- 1 tsp dill
- 3 garlic cloves minced
- 2 shallots minced
- 1/2 cup bread crumbs
- 1 lb salmon cooked and flaked
- oil for pan frying
- 1/3 cup plain Greek yogurt
For the tartar sauce:
- 1/3 cup plain greek yogurt
- 1/3 cup mayo
- 2 tbsp capers I used more
- 1 tsp dried dill
- 1 tsp Dijon mustard
- 1 tbsp dill relish
- 1 tsp lemon juice or one packet true lemon
- salt and pepper to taste
Instructions
For the sauce:
- Combine the ingredients and mix well. Taste and adjust seasoning as needed.
For the cakes:
- Whisk together the eggs, yogurt, seasonings, garlic, shallots and salt. Add the flaked salmon and breadcrumbs and mix until it comes together. Be gentle so that you don't completely break down the salmon. You want some large flakes.
- Form the mixture into 8 patties and let them sit for a few minutes to firm up. Heat a few tbsp of oil in a skillet over medium and preheat the oven to 425 degrees. Line a baking sheet with foil or parchment.
- When the oil is hot, add the patties and allow them to brown well on one side. Flip them and brown the other side as well, then transfer onto baking sheet and bake until fully cooked, about 6-10 minutes. Serve with rice or salad.
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