Lemon-Dill Salmon Cakes

Canned salmon is underused – and underrated. This is an old-fashioned thrifty type of recipe in that it’s designed to stretch a fairly inexpensive ingredient (canned fish), but thanks to the herbs, lemon, and Old Bay seasoning, it ends up tasting very much like the kind of fancy crab cakes that you would follow around at a wedding reception during hors d’oeuvres hour. 

Cold the next day, wrapped in a lettuce leaf, these also make an ideal lunch. Please note: these are a little bit fussy to fry as they’re inclined to fall apart if you don’t use a very light touch as you’re flipping them. If the fragility is going to drive you crazy, swap in an egg and 1 tablespoon of mayo for the 1/3 cup of mayo. I like the fluffy texture of the all-mayo version, but maybe it might not be worth it to you. Also, not to be immodest, but this is pretty much the most delicious tartar sauce ever.

If you’re looking to lower the carbs, swap in almond meal for panko. To lower the fat, swap in 1 beaten egg and 1 tablespoon of mayonnaise for the 1/3 cup of mayonnaise. Bake the cakes on an oiled baking sheet in a 425 degrees Fahrenheit oven for 20 minutes, flipping them halfway through. Skip the tartar sauce. To lower the sodium content, use less salt.

Recipe details

Makes: 3-4 servings

Total carbohydrates: 7-9 grams per serving

Total time: 30 minutes

Ingredients

• 1 (15-ounce) can salmon, drained, skinned and boned, or 2 (5-ounce) cans of skinless, boneless salmon (or tuna), drained
• ½ cup regular or whole grain panko bread crumbs (or almond flour or meal)
• 1/3 cup mayonnaise 
• 1 teaspoon Old Bay seasoning
• Finely grated zest of 1 lemon, plus 2 tablespoons of its juice
• ½ teaspoon kosher salt (or ¼ teaspoon table salt)
• Freshly ground black pepper
• 1 stalk celery, finely chopped, plus some of the leaves, also chopped
• 2 tablespoons fresh dill, finely chopped
• Vegetable oil for frying
• Lemon wedges
• Tartar sauce, purchased or homemade (see recipe below)

Instructions

1. Mash the salmon with a fork to separate it into small flakes, then add the panko to the bowl and use the fork to blend it into the fish. 
2. In a separate small bowl, whisk together the mayonnaise, Old Bay, lemon zest and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill. The mixture should just hold together: add a bit more panko if it's too wet, or a bit more mayonnaise if it's too dry. Taste it and add salt if it needs it.
3. Use a 1/3 cup to measure and shape six patties around three inches wide and one inch thick. 
4. Heat 1/4 inch of oil in a medium-sized nonstick skillet over medium heat until a pinch of the fish mixture sizzles when dropped in the pan. Fry the cakes in a single layer until deeply golden, around four minutes per side, turning them very carefully and only after they have a significant crust developed on the bottom (you’ll have to peek under one to check). 
5. Drain on a paper towel-lined plate and serve with lemon wedges and tartar sauce.

Tartar Sauce

Makes around 3/4 cup

Ingredients

• 1/2 cup mayonnaise 
• 1 tablespoon finely chopped dill
• 1 tablespoon drained capers or chopped cornichons (I use both)
• 1 tablespoon brine from the caper or cornichon jar (or use lemon juice)
• ½ teaspoon kosher salt (or ¼ teaspoon table salt)

Instructions

Whisk ingredients together in a small bowl and chill until serving. Enjoy!

Photo Credit: Catherine Newman