This recipe for Mini Salmon Cakes with Dill Dip uses fresh salmon. The smaller size of the cakes makes them a perfect appetizer for a party, although they also make a great entree! Serve these cakes plain or with creamy dill sauce.
Fresh Salmon for Mini Salmon Cakes with Dill Dip
Plan your party menu with these mini salmon cake appetizers. They use cooked salmon instead of raw fish, meaning you can use leftover salmon for them. Although you can use canned salmon, these mini cakes taste best with fresh-cooked salmon.
There are two methods listed in the recipe notes for quickly cooking salmon. One is for baking in the oven, and the other is for simmering in water on the stovetop. You can use another method of your own if you prefer it–just be sure to use salmon that is not flavored with a sauce to prevent it from altering the taste of the salmon cakes.
Where Did Salmon Cakes Originate?
Salmon cakes (aka salmon patties) are thought to have originated from French Croquettes. Nowadays, people use the names interchangeably, and most countries have their own version of croquettes and salmon cakes, with the purpose being to use up leftover fish.
Types of Salmon to Use For Mini Salmon Cakes with Dill Dip
You can use any type of salmon for this recipe, but some are tastier and healthier than others. Here is a rundown.
Farmed versus Wild Caught
Wild-caught salmon is usually healthier than farmed salmon. Why? Farmed salmon usually has about double the saturated fat and calories of wild-caught salmon. However, according to the Cleveland Clinic, farmed and wild salmon can both be exposed to water pollutants and chemicals that are not healthy when consumed in large amounts.
Types of Salmon
There are different types of salmon with different flavors and textures. You do not have to use the best salmon for these cakes since a flavored binder is added, and the salmon is flaked. Here are some salmon varieties to choose from. You might have to ask about the species of wild-caught salmon because they may be labeled simply as wild-caught at food stores.
- King Salmon (Chinook) – This is the best-tasting salmon, the most expensive, and a prized catch when fishing. It is one of the rarest of all salmons.
- Sockeye (Red) – A flavorful salmon good for grilling, Sockeye has very red flesh. However, some people argue that because of its heightened flavor, it has a fishy taste.
- Coho – This salmon is leaner than king salmon with a mild flavor. Although delicious, it does not taste as buttery as King Salmon.
- Pink – This soft fish is most suited for canning.
- Chum – This salmon is considered delicious but drier than other varieties. Add a sauce to it to help moisten it.
- Atlantic (Salmo Salar) – Farmed salmon with a mild flavor and a large size.
Steps to Preparing Mini Salmon Cakes with Dill Dip
This recipe is quick and easy to prepare with leftover salmon. However, if you are cooking fresh salmon, that will add about 10-15 more minutes to the recipe. Also, it is helpful to chill the salmon after mixing it to help the salmon cakes hold their shape for sauteing. Note that salt or pepper is not added to the binder, only to the tops of the sauteed salmon cakes while cooking. This is to help prevent oversalting since leftover salmon can have salt added during cooking. If the salmon cakes are not salty enough after you cook them, sprinkle them when served.
Here are the steps for these salmon cakes:
-
Flake the cooked salmon. -
Add the binder ingredients to a bowl. -
Mix the binder. -
Add the salmon to the binder and fold to mix. Refrigerate for 30 minutes to make it easier to form into cakes. -
Form the cakes and dip them into the bread crumbs. -
Saute the salmon cakes until golden brown.
Dill Sauce
The dill sauce contains fresh dill, which gives it a better flavor than dried. It is easy to make. Just chop the dill and stir all the ingredients today. Keep the sauce refrigerated if you make it ahead of time. Sit it out for 15 minutes before serving it to take the chill off it.
Other Dishes You Might Like
If you like this appetizer, here are some other seafood recipes. Click on each name to link to the recipe.
- Crab Cakes
- Salmon with Garlic Lemon Butter
- Crab Nachos
- Crab-Stuff Shrimp
- Seafood Campechana
- Fried Fish Tacos
- Baked Fish Tacos
- New Orleans Style BBQ Shrimp
- Shrimp Tacos
- Shrimp Po’boy
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
|
- 1 1/2 pounds cooked salmon
- 1 medium-sized shallot
- 1 clove garlic
- 2 teaspoons olive oil for sauteing (can substitute other high-heat cooking oil)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped (can substitute chopped fresh dill)
- 1 tablespoon cream
- 3 tablespoons mayonnaise
- 1 tablespoon coarse ground dijon mustard
- 1 1/2 tablespoons Worcestershire sauce
- 1 large egg
- 1/2 cup panko breadcrumbs (use crushed Chex Rice Cereal for gluten-free cakes)
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1/8 teaspoon white pepper
- 1/4 cup fresh dill, chopped
Ingredients
Salmon
Salmon Cakes
Dill Sauce
|
Rate this recipe!
|
-
For Cooked Salmon: Remove the skin and any bones and flake the salmon. Set aside. If uncooked, see the recipe notes for quick ways to cook it.
-
Place the shallot and garlic into an electric chopper and pulse until finely chopped.
-
Add olive oil to a skillet. Saute the shallots and garlic on medium-low heat for about a minute--until wilted and the garlic becomes fragrant. Move the cooked shallots and garlic to a medium-sized mixing bowl.
-
Rinse the food chopper. Add the parsley and pulse until finely chopped. Place the parsley into the bowl with the shallots. Add melted butter, lemon juice, parsley, cream, mayonnaise, mustard, Worcestershire, egg, and bread crumbs. Mix well.
-
Fold in the salmon and mix, being careful not to overmix. Place salmon mixture into the refrigerator for 30 minutes to chill so it will be easier to form into cakes.
-
Mix the ingredients.
-
Serve immediately as a side dip for the salmon cakes. Store in the refrigerator.
Cooking Salmon
You can cook the salmon any way you like as long as it doesn't have heavy sauces that might change the taste of the salmon cakes. Here are a couple of ways to cook it for this recipe.
Baking
If you prefer to bake the salmon for this recipe, set the oven to 425 degrees F and bake for 12-15 minutes. Brush the salmon with olive oil and add salt and pepper before baking.
Simmering
Place the salmon (in one layer) into a large deep skillet and cover it with water. Add 1/4 teaspoon salt. Simmer for 5-8 minutes or until the salmon is cooked. Move to a platter to cool.
Yield
Makes approximately 23-25 mini salmon cakes.
Source
This salmon cake recipe was inspired by a recipe in the book The Best of Irish Country Cooking by Nuala Cullen.