Salmon Cakes With Dill Sauce

“From QED Cooks S is for Seafood on WQED Pittsburgh.”
READY IN:
20mins
SERVES:
4
YIELD:
4 cakes
UNITS:
US

Ingredients Nutrition

  • salmon cake
  • 1 (14 3/4 ounce) can salmon, skin and bones removed (reserve liquid)
  • 1 egg, lightly beaten
  • 1 tablespoon mayonnaise
  • 14 teaspoon salt
  • 14 teaspoon fresh ground pepper
  • 12 teaspoon fresh dill, chopped
  • 14 cup seasoned bread crumbs
  • 12 cup breadcrumbs (for coating cakes)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • dill sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 34 cup reserved salmon liquid (add milk to make it 3/4 cup)
  • 1 tablespoon fresh dill

Directions

  1. Flake salmon so no large lumps remain.
  2. Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
  3. Form into four cakes. Coat with additional breadcrumbs.
  4. Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
  5. Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
  6. Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
  7. Slowly add the milk/salmon juice, stirring all the while.
  8. Simmer 3 minutes, adding dill during last minute of cooking.
  9. Serve over fish cakes.

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