Salmon Cakes with Homemade Tartar Sauce
Ingredients
For the salmon cakes
1 14.75 ounce can salmon, drained & flaked
1 egg
¾ cup breadcrumbs or panko
½ cup red bell pepper, finely diced
½ cup onion, finely diced
2 teaspoons dried parsley
2 teaspoons Old Bay seasoning
2 tablespoons mayonnaise
Salt, to taste
Black pepper, to taste
For the tartar sauce
1 cup mayonnaise
½ cup finely chopped dill pickles
2 tablespoons finely diced onion
½ teaspoon Dijon mustard
2 teaspoons lemon juice
1 tablespoon capers
Black pepper, to taste
Steps
To make the tartar sauce, add 1 cup of mayonnaise to a small bowl followed by
½ cup of finely chopped dill pickles,
2 tablespoons of finely diced onion,
a half teaspoon of Dijon mustard,
2 teaspoons of lemon juice,
and 1 tablespoon of capers
Mix the ingredients together until combined
Season the tartar sauce with some black pepper to taste
Stir the tartar sauce again
To make the salmon cakes, crack 1 egg in a mixing bowl
Open and drain a 14.75 ounce can of salmon
Add the drained canned salmon to the bowl and use a fork to flake the salmon pieces and break them apart
Then to the bowl add:
a half cup of finely diced red bell pepper,
a half cup of finely diced onion,
2 teaspoons of dried parsley,
2 teaspoons of Old Bay,
¾ cup of breadcrumbs,
a dash of salt,
and some black pepper to taste
Stir the ingredients together with a fork to combine
Next add 2 tablespoons of mayonnaise and mix again
Switch to mixing the salmon cake batter with your hands to thoroughly incorporate everything together
To form the salmon cake patty, scoop a clump of the mix together with your hands, press the meat together, and form a round, flat patty
You can form 4 extra large salmon cakes or divide the batter up to make multiple smaller salmon cakes
Add a tablespoon of vegetable oil to a frying pan and turn the stove on medium heat
Once the oil has heated, place the salmon cakes in the pan to cook for 5 minutes per side
After 5 minutes, carefully flip the salmon cakes over to the other side
Allow the salmon cakes to cook on the other side for another 5 minutes
Remove the cooked salmon cakes and transfer to a paper towel lined plate
Serve the salmon cakes warm with a generous spoonful of some homemade tartar sauce on the side