Salmon Cakes with Tartar Sauce

Oksana Mizina - Shutterstock

A flavorful alternative to your basic burger (and healthier, too!) these salmon cakes from chef Jim Solomon are packed with peppers, crunchy celery and red onions and pair perfectly with a zesty homemade tartar sauce. Serve them on their own or put ‘em on a brioche roll to really give ‘em that burger-y vibe.


Servings: 6


For the salmon
  • 1/8 cup canola oil
  • 1 tablespoon garlic, minced
  • 1/2 red pepper, diced
  • 1/2 poblano pepper, diced
  • 1/2 large red onion, diced
  • 1 celery ribs, diced
  • 4 pounds fresh salmon filets, skinned
  • 1/8 cup parsley, chopped
  • 1 cup Japanese bread crumbs
  • 1 eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste
For the tartar sauce
  • 1 mild dill pickle, chopped
  • 1/2 red onion, chopped
  • 1 cup mayonnaise
  • 1/2 teaspoon paprika
  • 1/8 cup pickle juice


For the tartar sauce
  1. Mix all ingredients well in a bowl and place in the fridge for two hours before serving.
For the salmon
  1. Grind salmon, one pound at a time, in a food processor until coarsely chopped. Over processing will cause it to lose texture.
  2. Sauté garlic in the oil over medium heat until browned. Add peppers, onions and celery until the onions are just about clear. Add parsley, remove from heat and cool.
  3. Once the mixture is cooled, add the salmon, eggs, mayonnaise, mustard and mix well.
  4. Add the bread crumbs, a bit at a time, mixing until the mixture is firm, but not sticky.
  5. Form the cakes by hand into patties and flatten until about a half inch thick.
  6. Dredge the cakes in flour, then egg and finally bread crumbs.
  7. Cakes can be cooked in a sauté pan in oil over medium heat until browned on both sides. Covering the cakes briefly in the sauté pan will ensure that they are cooked through.

You may also be interested in