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
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
1/2 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)
- Preheat oven to 400°. Place a cookie rack on a rimmed cookie sheet and spray well with non-stick cooking spray.
- 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.
- 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.
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