After making the salmon cakes, we firm them up for 5 minutes in the freezer before cooking so they don't fall apart when they hit the hot oil. You can also make these salmon cakes with canned salmon to make them pantry- and budget-friendly.

Adam Dolge
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely chop salmon and place half in a food processor. Add 1 tablespoon lemon juice and 1 teaspoon mustard. Process, scraping down the sides as necessary, until smooth. Add the remaining salmon, bell pepper, shallot and 1/4 teaspoon pepper and pulse until the mixture is combined but still chunky.

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  • Transfer the salmon mixture to a medium bowl. Add breadcrumbs and stir until combined. Form the salmon into 4 patties, about 4 inches wide each, and place on a plate. Freeze for 5 minutes.

  • Meanwhile, whisk crème fraîche (or sour cream), buttermilk, dill and 1/4 teaspoon salt with the remaining 1 tablespoon lemon juice, 1 teaspoon mustard and 1/4 teaspoon pepper in a large bowl. Set aside 1/4 cup of the dressing for drizzling.

  • Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon cakes and cook, flipping once, until well browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and sprinkle with the remaining 1/4 teaspoon salt.

  • Add arugula and radishes to the dressing in the large bowl. Toss to coat. Serve the salmon cakes on top of the salad, drizzled with the reserved 1/4 cup dressing.

Tips

Tip: Although it directly translates to "fresh cream," crème fraîche is actually a French fermented cream, making it thick and sour. While similar to sour cream, it is richer and less tangy. Use leftovers to make creamy sauces or to top fresh fruit.

Nutrition Facts

424 calories; protein 29.6g 59% DV; carbohydrates 13.9g 5% DV; exchange other carbs 1; dietary fiber 1.6g 7% DV; sugars 4.1g; fat 26.7g 41% DV; saturated fat 9.4g 47% DV; cholesterol 97.3mg 32% DV; vitamin a iu 966.1IU 19% DV; vitamin c 47.4mg 79% DV; folate 79.6mcg 20% DV; calcium 162.6mg 16% DV; iron 1.8mg 10% DV; magnesium 62.5mg 22% DV; potassium 922.9mg 26% DV; sodium 494.2mg 20% DV.