Delicious Salmon Cakes Recipe with Homemade Dipping Sauce

Table of Contents

1. Introduction
2. Ingredients
3. Preparing the Salmon
4. Chopping and Preparing the Seasonings
5. Making the Salmon Cake Mixture
6. Forming and Freezing the Salmon Cakes
7. Making the Homemade Dipping Sauce
8. Frying the Salmon Cakes
9. Serving and Enjoying the Salmon Cakes
10. Conclusion

Introduction

Welcome to today's recipe where I will be showing you how to make delicious homemade salmon cakes with a homemade dipping sauce. This appetizer is perfect for small gatherings or as a treat for yourself. The recipe is easy to make and yields about seven to eight salmon cakes that are absolutely delicious. So without further ado, let's get started!

Ingredients

To make these homemade salmon cakes, you will need the following ingredients:

• One pound of salmon
• Mayonnaise
• Xadaran's krill mustard
• Relish
• Honey
• Plain breadcrumbs
• Eggs
• Salt
• Pepper
• Onion powder
• Garlic powder
• Tony Sacha's creole seasoning
• Krill seasoning (or Cajun seasoning)
• Chef Papadums seafood magic
• Cayenne pepper
• Zataran's crab boil
• Green onion
• Garlic
• Fresh parsley
• Lemon
• Salted butter

Preparing the Salmon

To start, preheat your oven to 325 degrees Fahrenheit. Take one pound of salmon, which is about half of a salmon fillet, and bake it in the preheated oven for 25 to 30 minutes. Season the salmon with your choice of seasonings, such as salt, pepper, and a squeeze of lemon. Once cooked, allow the salmon to cool before proceeding.

Chopping and Preparing the Seasonings

Next, it's time to prepare the seasonings that will give flavor to our salmon cakes. Rinse off the parsley and the large lemon. Chop up the green onion, making sure to include the green onion ends. Chop the parsley stems until they resemble coarse crumbs. Chop the garlic cloves until they are minced. Cut the large lemon in half.

Making the Salmon Cake Mixture

In a food processor, add the cooked salmon and pulse until it is minced. In a large saucepan, melt two tablespoons of salted butter. Add half a cup of chopped green onions and sauté for a few minutes. Reserve about two tablespoons of the green onions for the sauce. Add one tablespoon of chopped garlic and sauté for another minute. Turn off the heat and let the mixture cool for 10 minutes.

In a large bowl, combine the minced salmon, chopped seasonings, melted butter, fresh parsley, mayonnaise, Xadaran's krill mustard, lemon juice, beaten egg, and plain breadcrumbs. Add the additional seasonings, including salt, black pepper, onion powder, garlic powder, Tony Sacha's creole seasoning, Chef Papadums seafood magic, Zataran's crab boil, and Xadaran's crab ball. Adjust the seasoning as needed.

Forming and Freezing the Salmon Cakes

Grease an 11 by 17-inch baking pan with canola oil. Take about three ounces of the salmon mixture and form it into a patty. Place the salmon patty on the greased baking pan and continue forming additional patties. This recipe makes about seven to eight patties. Once all the patties are formed, place them in the freezer for 30 to 40 minutes until firm.

Making the Homemade Dipping Sauce

In a food processor, combine mayonnaise, Xadaran's krill mustard, honey, chopped green onion ends, chopped garlic, chopped parsley, sweet relish, Tony Stache's creole seasoning, cayenne pepper, and lemon juice. Blend until creamy and smooth.

Frying the Salmon Cakes

In a large nonstick saucepan, melt two tablespoons of salted butter over medium heat. Add the frozen salmon patties and fry for about three to four minutes on each side until golden brown.

Serving and Enjoying the Salmon Cakes

Once the salmon patties are cooked, transfer them onto a plate lined with napkins to drain excess grease. Serve the salmon cakes with lemon wedges and the homemade dipping sauce. Enjoy the juicy and flavorful salmon cakes with the perfect accompaniment of the dipping sauce.

Conclusion

These homemade salmon cakes are a delicious and versatile appetizer that can be enjoyed in various settings. They are easy to make and packed with flavor. Whether you're hosting a gathering or simply treating yourself, these salmon cakes are sure to impress. So give the recipe a try and enjoy this delightful dish!

Pros

• Easy to make
• Bursting with flavors
• Can be enjoyed in various settings
• Perfect as an appetizer or main course

Cons

• Requires a food processor for some steps
• Requires some time for preparing and cooking

Highlights

• Homemade salmon cakes with a flavorful dipping sauce
• Bursting with flavors from a mix of seasonings and fresh ingredients
• Easy to make and perfect for small gatherings or personal enjoyment

Frequently Asked Questions (FAQ)

Q: Can I use canned salmon instead of fresh salmon? A: Yes, canned salmon can be used as a substitute. Drain any excess liquid before incorporating it into the recipe.

Q: Can I freeze the salmon cakes after they are cooked? A: Yes, you can freeze the cooked salmon cakes for future consumption. Make sure to let them cool completely before freezing. Reheat them in an oven or skillet when ready to serve.

Q: Can I substitute the mayonnaise in the dipping sauce with a different ingredient? A: Yes, you can experiment with alternative ingredients such as Greek yogurt or sour cream as a substitute for mayonnaise in the dipping sauce.

Q: Can I make the salmon cake mixture in advance and fry them later? A: Yes, you can prepare the salmon cake mixture ahead of time and refrigerate it until you are ready to form and fry the patties. This can be convenient when hosting parties or gatherings.

Q: Are the salmon cakes spicy? A: The level of spiciness in the salmon cakes can be adjusted by controlling the amounts of cayenne pepper and other seasonings. Feel free to reduce or omit the spicy ingredients if desired.