Easy Salmon Cakes with Arugula Salad
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.
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.