Crispy Salmon Cakes with Smoked Salmon, Capers, and Dill for Two
By America's Test KitchenPublished on February 28, 2024
Yield
Serves 2
Ingredients
TARTAR SAUCE
⅓ cup mayonnaise 1 tablespoon sweet pickle relish 1 ½ teaspoons capers, rinsed and minced1 teaspoon white wine vinegar ¼ teaspoon Worcestershire sauce Salt and pepperSALMON CAKES
1 (8 ounce) skinless salmon fillet, cut into 1-inch pieces2 tablespoons plus ½ cup panko bread crumbs 1 tablespoon chopped fresh dill 1 tablespoon mayonnaise 1 small shallot, minced2 teaspoons lemon juice ½ teaspoon Dijon mustard Pinch cayenne pepper 2 ounces smoked salmon, finely chopped1 ½ teaspoons capers, rinsed and mincedSalt and pepper ⅓ cup vegetable oilBefore You Begin
If buying a skin-on salmon fillet, purchase 9 ounces of fish. This will yield 8 ounces of fish after skinning. When processing the salmon it is ok to have some pieces that are larger than ¼ inch. It is important to avoid overprocessing the fish.
Instructions
- FOR THE TARTAR SAUCE: Whisk all ingredients together in bowl and season with salt and pepper to taste; set aside.
- FOR THE SALMON CAKES: Pulse salmon in food processor until there is an even mix of finely minced and coarsely chopped pieces of salmon, about 2 pulses, scraping down sides of bowl as needed.
- Combine 2 tablespoons panko, dill, mayonnaise, shallot, lemon juice, mustard, ⅛ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl. Gently fold in smoked salmon, capers, and processed salmon until just combined.
- Spread remaining ½ cup panko in shallow dish. Scrape salmon mixture onto small baking sheet. Divide mixture into 4 equal portions and gently flatten each portion into 1-inch-thick patty. Carefully coat each cake with panko, then return to sheet.
- Line large plate with triple layer of paper towels. Heat oil in 10-inch skillet over medium-high heat until shimmering. Gently place salmon cakes in skillet and cook, without moving, until golden brown and crisp on both sides, 2 to 3 minutes per side. Drain cakes briefly on paper towel–lined plate. Serve with tartar sauce.
Yield
Serves 2Ingredients
TARTAR SAUCE
⅓ cup mayonnaise
1 tablespoon sweet pickle relish
1 ½ teaspoons capers, rinsed and minced
1 teaspoon white wine vinegar
¼ teaspoon Worcestershire sauce
Salt and pepper
SALMON CAKES
1 (8 ounce) skinless salmon fillet, cut into 1-inch pieces
2 tablespoons plus ½ cup panko bread crumbs
1 tablespoon chopped fresh dill
1 tablespoon mayonnaise
1 small shallot, minced
2 teaspoons lemon juice
½ teaspoon Dijon mustard
Pinch cayenne pepper
2 ounces smoked salmon, finely chopped
1 ½ teaspoons capers, rinsed and minced
Salt and pepper
⅓ cup vegetable oil
Ingredients
TARTAR SAUCE
⅓ cup mayonnaise
1 tablespoon sweet pickle relish
1 ½ teaspoons capers, rinsed and minced
1 teaspoon white wine vinegar
¼ teaspoon Worcestershire sauce
Salt and pepper
SALMON CAKES
1 (8 ounce) skinless salmon fillet, cut into 1-inch pieces
2 tablespoons plus ½ cup panko bread crumbs
1 tablespoon chopped fresh dill
1 tablespoon mayonnaise
1 small shallot, minced
2 teaspoons lemon juice
½ teaspoon Dijon mustard
Pinch cayenne pepper
2 ounces smoked salmon, finely chopped
1 ½ teaspoons capers, rinsed and minced
Salt and pepper
⅓ cup vegetable oil
Ingredients
TARTAR SAUCE
⅓ cup mayonnaise
1 tablespoon sweet pickle relish
1 ½ teaspoons capers, rinsed and minced
1 teaspoon white wine vinegar
¼ teaspoon Worcestershire sauce
Salt and pepper
SALMON CAKES
1 (8 ounce) skinless salmon fillet, cut into 1-inch pieces
2 tablespoons plus ½ cup panko bread crumbs
1 tablespoon chopped fresh dill
1 tablespoon mayonnaise
1 small shallot, minced
2 teaspoons lemon juice
½ teaspoon Dijon mustard
Pinch cayenne pepper
2 ounces smoked salmon, finely chopped
1 ½ teaspoons capers, rinsed and minced
Salt and pepper
⅓ cup vegetable oil
Why This Recipe Works
We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor. Pulsing small pieces of salmon allowed for more even chopping and resulted in small, discrete pieces of fish. We also found a way to ditch the egg and flour steps of the breading process in our salmon cakes recipe. Instead, we coated the salmon cakes with panko, which we also used to bind our salmon cakes.
Before You Begin
If buying a skin-on salmon fillet, purchase 9 ounces of fish. This will yield 8 ounces of fish after skinning. When processing the salmon it is ok to have some pieces that are larger than ¼ inch. It is important to avoid overprocessing the fish.
Instructions
- FOR THE TARTAR SAUCE: Whisk all ingredients together in bowl and season with salt and pepper to taste; set aside.
- FOR THE SALMON CAKES: Pulse salmon in food processor until there is an even mix of finely minced and coarsely chopped pieces of salmon, about 2 pulses, scraping down sides of bowl as needed.
- Combine 2 tablespoons panko, dill, mayonnaise, shallot, lemon juice, mustard, ⅛ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl. Gently fold in smoked salmon, capers, and processed salmon until just combined.
- Spread remaining ½ cup panko in shallow dish. Scrape salmon mixture onto small baking sheet. Divide mixture into 4 equal portions and gently flatten each portion into 1-inch-thick patty. Carefully coat each cake with panko, then return to sheet.
- Line large plate with triple layer of paper towels. Heat oil in 10-inch skillet over medium-high heat until shimmering. Gently place salmon cakes in skillet and cook, without moving, until golden brown and crisp on both sides, 2 to 3 minutes per side. Drain cakes briefly on paper towel–lined plate. Serve with tartar sauce.
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