There’s something wonderfully nostalgic about salmon cakes—each bite takes me back to cozy family dinners, where the air was filled with laughter and good food. The idea of making them popped into my head one rainy afternoon while I was craving comfort and convenience. You know those days when you want to whip up something delicious but don’t want to spend hours in the kitchen? Yeah, this recipe is for those days! Salmon cakes have a charming simplicity that makes them a go-to in my home. Paired with a zesty Greek yogurt tartar sauce, they turn into a delightful dish that feels more like a treat than a chore. So grab a seat, pour a cup of something warm, and let’s get into how to make these scrumptious little delights!
Why You’ll Love This Recipe
Okay, picture this: it’s a busy weekday evening, and you’re already tired from running errands and keeping up with everyday life, but you still want something delicious for dinner. Enter salmon cakes! They’re quick to make, packed with protein, and, let’s be honest, they taste like you just ordered them from a fancy restaurant, all while being super simple to prepare at home. Plus, with that creamy, tangy Greek yogurt tartar sauce on the side, you’ll have a flavor explosion that will make your taste buds do a happy dance. You’ll also love how versatile they are— serve them for a casual dinner, a fancy brunch, or even as healthy appetizers for your next gathering. Trust me, they’ll steal the show!
What It Tastes Like
Imagine sinking your teeth into a crisp, golden-brown cake, and your taste buds are greeted with a delightful mix of tender salmon, fragrant herbs, and a hint of spice. Each bite is like a cozy hug after a long day, comforting and satisfying. It’s a dance of textures—the crispy crust giving way to the soft, flaky fish inside. Then, with a dip into the cool, velvety Greek yogurt tartar sauce, you experience a refreshing zing that balances all those warm flavors. Seriously, it’s a moment of pure culinary bliss!
Ingredients You’ll Need
- 15 oz canned salmon: The star of the show! This provides that rich, ocean-like flavor and the usual fishy smell is surprisingly absent.
- 1 cup breadcrumbs: This adds texture and helps bind everything together. You can use regular or panko for extra crunch!
- 1/4 cup mayonnaise: It brings creaminess to the mixture; don’t skip it unless you want dry cakes!
- 2 large eggs: These hold our cakes together; plus, they add a bit of richness.
- 1 tablespoon Dijon mustard: A little tang goes a long way in elevating the flavor.
- 1 tablespoon fresh dill (or 1 teaspoon dried): It brings a fresh, herbaceous note that pairs beautifully with salmon.
- Salt and pepper to taste: Essential for seasoning and bringing out the natural flavors.
Optional Additions:
- Chopped green onions or shallots for a slight oniony bite.
- A dash of hot sauce if you like some heat.
- Crumbled feta cheese for a Mediterranean twist.
Special Garnishes:
- Fresh parsley for a pop of color.
- Lemon wedges to squeeze over the cakes just before eating.
Step-by-Step Instructions
Now that we have our ingredients gathered, let’s get cooking! Follow along carefully, but don’t worry, I’m here to help you every step of the way.
- Prep Your Ingredients: Drain the canned salmon and flake it into a large bowl. You want to break it up a bit, but don’t turn it into mush. We want some nice flakes! Also, measure out your breadcrumbs, mayonnaise, and all the seasonings.
- Mix It Up: Add the breadcrumbs, eggs, mayonnaise, Dijon mustard, dill, salt, and pepper to the bowl with the salmon. Use a fork (or your hands, if you’re feeling adventurous) to combine everything. Don’t overmix—it’s okay to have a few chunks of salmon.
- Form the Cakes: With clean hands, scoop about a quarter cup of the mixture and shape it into a patty. Repeat until all the mixture is used up. You should have about 8 little cakes. Place them on a baking sheet lined with parchment paper.
- Heat the Pan: In a large skillet, heat about 2-3 tablespoons of olive oil over medium heat. You want a nice sizzle when you add the cakes, so don’t rush this step—it’s where the magic happens!
- Cook the Cakes: Carefully add 4 cakes to the pan (or however many fit without crowding). Cook them for about 4-5 minutes on each side until they’re golden brown and crisp. If they’re browning too quickly, turn down the heat a notch.
- Drain and Repeat: Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Then repeat with the remaining cakes.
- Whip Up the Tartar Sauce: In a small bowl, mix together 1 cup of Greek yogurt, 1 tablespoon of lemon juice, a teaspoon of Dijon mustard, and a sprinkle of salt. Feel free to adjust anything to your taste. Taste and adjust to make sure it’s tangy and delicious!
And voilà! You now have delicious salmon cakes to enjoy.
Recipe Variations
Feeling adventurous? Here are a few ways to switch things up:
- Asian Flair: Add some grated ginger and a splash of soy sauce for an Asian twist! Serve with a sesame lime dipping sauce instead of the tartar.
- Spicy Twist: Mix in some chopped jalapeños or red pepper flakes to kick up the heat.
- Mediterranean Style: Swap the dill for fresh oregano and add some sun-dried tomatoes and olives in the mix.
Serving & Storage Tips
These salmon cakes are best served warm and fresh, but if you have leftovers (which I highly doubt), they do store well. Keep them in an airtight container in the fridge for up to 3 days. They can also be reheated in a skillet for a few minutes on each side—this makes them just as crispy as when they were first made. You could also crumble them over a salad for a quick, satisfying lunch the next day.
Helpful Tips
- Don’t Rush the Cooking Time: Patience is key! Allow the cakes to cook long enough on both sides to achieve that beautiful golden crust.
- Check Your Salmon: If you’re using fresh salmon, be sure to cook it properly before flaking and using in the cakes.
- Test a Small Cake: If you’re unsure about the spices, cook one little cake first. This way, you can adjust the flavors as needed.
Special Equipment
- Skillet: A wide, heavy skillet is ideal for achieving a nice sear on your salmon cakes. I recommend using cast iron for extra crispy edges.
- Baking Sheet: For shaping and transferring your patties — it’s a game changer for keeping your kitchen tidy.
- Mixing Bowls: It’s good to have at least two bowls, one for mixing the salmon and another for the tartar sauce. Less mess is always a win!
Frequently Asked Questions
Can I use fresh salmon instead of canned salmon?
Absolutely! Just make sure to cook it first. Poaching or baking works wonderfully, then you can flake it to use in the recipe.
Can I freeze salmon cakes?
You can! Shape the patties, then place them on a baking sheet to freeze before transferring to a freezer bag. They can last a couple of months. Cook from frozen, adding a few extra minutes to cooking time.
What if I don’t have dill?
No problem! You can substitute it with parsley, or even try Italian seasoning for a different flavor profile.
Can I use Greek yogurt instead of mayonnaise in the cakes?
Sure thing! It’ll make the cakes a little lighter and add a tangy flavor. Just make sure to balance the flavors in your tartar sauce if you do.
Conclusion
Salmon cakes with Greek yogurt tartar sauce are not just a recipe; they’re a warm hug, a nostalgic trip to family gatherings, and a quick dinner savior all rolled into one. I love how they come together easily and how each bite feels both satisfying and vibrant. Next time you’re looking for a quick meal that packs flavor and smiles, whip up some of these cakes! Whether it’s a weekday dinner or a weekend brunch, trust me, everyone will be asking for seconds. Have you made them? Let me know your favorite twists or any kitchen stories in the comments below—I love hearing from you!
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Delicious Salmon Cakes with Greek Yogurt Tartar Sauce Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Savor tasty salmon cakes served with creamy Greek yogurt tartar sauce. Perfect for seafood lovers seeking a quick, flavorful dish. Enjoy!
Ingredients
Instructions
Notes
Delightful salmon cakes paired with zesty Greek yogurt tartar sauce, perfect for a quick meal or a fancy brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 250
- Sugar: 1 gram
- Fat: 15 grams
- Carbohydrates: 18 grams
- Fiber: 2 grams
- Protein: 20 grams
