This Salmon Cake Recipe Is a Must-Try

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Have you ever wanted to try salmon cakes? This recipe comes together in a mere 35 minutes, making it a fast meal for busy people. It can serve up to four people, so next time you’re preparing dinner for the whole family or a group of close friends, give this recipe a try!

The Ingredients You’ll Need

For the salmon cakes:

  • 2 strips rasher bacon, cooked until crispy, crumbled
  • 60 g chopped onion
  • 1 egg
  • 125 ml mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1/2 lemon, zested
  • 1 (425 g) can wild salmon, checked for large bones
  • 1 baked or boiled potato, peeled and fluffed with a fork
  • 25 g breadcrumbs
  • 2 tbsp grated Parmesan
  • Freshly ground black pepper
  • 6 tbsp vegetable oil
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For the tartar sauce:

  • 1 cup real mayonnaise
  • 1 cup dill pickles, finely chopped
  • 1 tbsp dill or parsley (fresh or frozen)
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp finely chopped onion (optional)

How to Make It

1. For the tartar sauce, all of the ingredients are mixed in a bowl and set aside for later.

2. One tablespoon of the reserved bacon fat is heated in a small saute pan over low heat. After that, the onions are added and cooked until they’re translucent. When transparency is achieved, the onions should be slightly cooled.

3. The bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest are mixed together in a bowl.

4. The salmon and potato are then added and gently mixed after each addition. 12 small patties are formed from the mixture.

5. The breadcrumbs, Parmesan, and pepper are then combined to taste. The topping is used to coat the patties.

6. Three tablespoons of oil are heated in a large saute pan over medium heat, and the salmon cake patties are cooked in batches until they are golden. This should take about three to four minutes for each side. If necessary, add more oil.

7. The salmon cake patties are arranged on a serving platter and then served with homemade tartar sauce.