Description
These Salmon Cakes with Chive and Garlic Sauce are a delightful and flavorful seafood dish featuring tender, flaky salmon combined with herbs and spices, then pan-fried to a crispy golden brown. Paired with a creamy chive and garlic sauce, this recipe makes for a perfect appetizer or main course that’s quick to prepare and satisfying to eat.
Ingredients
Salmon Cakes
- 1 lb cooked salmon, flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Chive and Garlic Sauce
- 1/2 cup sour cream
- 2 tbsp fresh chives, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine flaked cooked salmon, breadcrumbs, chopped green onions, mayonnaise, beaten egg, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Mix gently until well combined, being careful not to overwork the mixture to maintain a tender texture.
- Form the Salmon Cakes: Shape the mixture into patties, about 3 inches in diameter and 1/2 inch thick. This should make approximately 6 salmon cakes. Place the formed cakes on a plate and refrigerate for 15 minutes to help them set and hold their shape during cooking.
- Make the Chive and Garlic Sauce: While the salmon cakes chill, prepare the sauce by mixing sour cream, fresh chives, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.
- Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for about 4-5 minutes on each side, or until they develop a golden brown crust and are heated through. Avoid overcrowding the pan; cook in batches if necessary.
- Serve and Garnish: Remove the cooked salmon cakes from the skillet and drain on paper towels if needed. Serve warm, topped with a generous dollop of the chilled chive and garlic sauce. Garnish with extra chives or lemon wedges if desired.
Notes
- Use fresh or canned salmon; if canned, drain excess liquid before flaking.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed crackers.
- Do not overmix the salmon mixture to keep the cakes tender and not dense.
- Chill the patties before cooking to help them hold together during frying.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
