Print

Salmon Cake with Slaw and Cream Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Salmon Cakes are crispy on the outside, tender and flavorful inside, served with a tangy slaw and creamy herb sauce for a complete, delicious meal.

Ingredients

Scale
  • 1 lb cooked salmon, flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 green onion, finely chopped
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for frying)
  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil (for slaw)
  • Salt and pepper, to taste (for slaw)
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped dill or parsley
  • Salt and pepper, to taste (for sauce)

Instructions

  1. In a large bowl, combine flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, green onion, lemon zest, salt, and pepper.
  2. Form the mixture into patties (about 6).
  3. Heat olive oil in a skillet over medium heat and cook salmon cakes for 3-4 minutes per side until golden brown and cooked through. Set aside.
  4. In a separate bowl, mix shredded cabbage, carrots, apple cider vinegar, olive oil, salt, and pepper to make the slaw. Toss well and refrigerate until ready to serve.
  5. In a small bowl, whisk together sour cream, lemon juice, chopped dill or parsley, and season with salt and pepper to make the cream sauce.
  6. Serve salmon cakes topped with cream sauce and a side of slaw.

Notes

  • Use canned salmon if fresh is not available—just remove the bones and skin.
  • Make the slaw ahead for deeper flavor.
  • Chill the patties for 15 minutes before frying to help them hold together better.

Nutrition

Find it online: https://tastyera.com/salmon-cake-with-slaw-and-cream-sauce/