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Salmon Cakes with Mustard Sauce

These salmon cakes with mustard sauce go very well with a nice green salad. You know, all healthy and stuff.
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Course: Main Course
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 12 salmon cakes

Ingredients

For the Salmon Cakes:

  • 1 lb salmon fillets (I used 4 small fillets)
  • 1 tsp each, salt and pepper
  • 2 green onions, chopped (white and green parts separated)
  • ¾ cup finely diced red bell pepper
  • ¼ cup fresh parsley minced
  • ½ tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1 Tbsp seafood seasoning, such as Old Bay
  • ¾ cup panko breadcrumbs
  • ½ cup Miracle Whip or Mayo
  • 4 tsp Dijon mustard
  • zest of 1 lemon
  • 2 eggs
  • Canola or olive oil, for cooking

For the Mustard Sauce:

  • ¼ cup Miracle Whip or Mayo
  • ¼ cup sour cream
  • 2 tbsp Dijon mustard
  • ¼ tsp dried dill
  • ½ tsp garlic powder
  • 1 tsp hot sauce
  • salt and pepper, to taste

Instructions

  • Combine all the ingredients for the mustard sauce and stir to combine. Refrigerate until ready to use. The longer it sits, the better the flavors meld together.
  • Heat a skillet over medium heat and add 2 teaspoons of oil.
  • Add the white parts of your green onion and the red bell pepper, and saute until softened, about 5 minutes. 
  • Remove from heat and allow to cool while preparing the rest of the ingredients. 
  • Using the same skillet, place the salmon in skin-side down. Season with salt and pepper (I used about 1/4 tsp of salt and pepper on each of my 6 oz fillets) and cook for 2-3 minutes, until the skin-side is seared, then gently flip over with a spatula. Use a pair of tongs to gently remove and discard the skin.
  • Cook for an additional 2-3 minutes until you can easily break the salmon apart with a spatula, and then finish cooking, an additional 2 minutes, or until the salmon is opaque and cooked through. Remove from heat and allow to cool slightly. 
  • In a medium bowl, combine the salmon, cooked veggies, parsley, hot sauce, Worcestershire sauce, seafood seasoning, Panko, miracle whip or mayo, mustard, and eggs. Stir or use clean hands to mix until evenly distributed and well-combined.
  • Use a standard ice cream scoop, or 1/4 cup measuring cup, to portion the mixture into 12 equal sized salmon cakes. Use your hands to shape and compact the patties and place on a lined baking sheet. 
  • Place baking sheet in the fridge for 15-20 minutes, to help them firm up - which will help them hold together better while cooking.
  • Heat 2 tablespoons of oil in a large over medium heat.
  • Cook the salmon cakes, in batches if necessary, for 3-4 minutes per side, or until golden brown on both sides. Remove to a paper towel-lined plate and repeat process with subsequent batches, if necessary.
  • Serve with the creamy mustard dipping sauce and a nice green salad!
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