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Baked Salmon Cakes with Dijon Dill Dipping Sauce

I’ve been in the mood for salmon recently. It is incredibly troubling to me that my daughter is allergic to my most favorite seafood. As much as I love salmon, I’m not over the moon about the idea of having to cook two separate meals so Madison has something to eat while I enjoy moist, flaky fish. So, I rarely eat it anymore. I have a bag of salmon burger patties in my freezer so that when we grill burgers I can just throw a special one on for myself – but somehow, I change my mind and want beef once I smell it barbecuing. Go figure. This recipe allowed me to use up some of those salmon patties (or you could use canned salmon) in a delightful salmon cake that I baked in the oven until it was crispy and golden. I served it up with a speedy Dijon Dill Dipping Sauce and, for the kids also made a batch of Zucchini “Crab” Cakes. Ok, yes…I ate one of those too. You could make smaller appetizer sized patties that would be a great starter. Or make 4 main course sized cakes like I did tonight. With some mashed potatoes and fresh veggies – they make a wonderful light meal.

Baked Salmon Cakes

Baked Salmon Cakes

1 lb ready-to-eat salmon meat (you can use a 14.75 oz can or like I did, use up some frozen salmon burger patties)
1 small onion, minced fine
1 egg
1/2 cup bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 teaspoon Old Bay Seasoning
1/4 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley (or equivalent dried parsley)
1 teaspoon chopped dill (fresh – or use about 1/2 teaspoon dried dill)
1 tablespoon flour (for coating)
1/3 cup grated parmesan cheese (for coating)
Dijon Dill Dipping Sauce (recipe below)

Directions

  1. Preheat oven to 400°. Place a cookie rack on a rimmed cookie sheet and spray well with non-stick cooking spray.
  2. Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Combine flour and parmesan – dust patties lightly with flour mixture.
  3. Place patties on prepared cookie rack and bake in the oven for 20 minutes. Flip patties carefully and bake an additional 20 minutes. Turn oven to broil for final 5 minutes until patties are golden. Serve with Dijon Dill Dipping Sauce.

Moist and delicious!

Dijon Dipping Sauce

1 tablespoon good Dijon mustard
2 tablespoons mayonnaise
dash or two of hot sauce
Dill, to taste – about 1/2 teaspoon dried or 1 teaspoon fresh

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Comments

  1. I absolutely love fishcakes and your salmon version sounds superb.
    🙂 Mandy

  2. i simply love crab cakes. i will have to try these and your sauce as i have always eaten mine with homemade egg sauce

  3. Cindy Uselton says:

    Gonna try this for dinner tonight!! We love salmon patties but usually fry them. Glad I found a ‘baked’ recipe. Also look forward to Dijon Dill Sauce.

  4. Cindy Uselton says:

    Just finished dinner and they were wonderful! They were delicious!! My husband like ’em too! The sauce is so yummy. Thank you for sharing this recipe. I look forward to checking out some of your others.

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