Pink Salmon Cakes with Dill and Mustard
Recipe By Barton Seaver
This has become a weeknight favorite at our house. The cakes are inexpensive and easy to put together. Add a side dish, and you have dinner for four.
- Two 7 to 8-ounce cans pink salmon
- 2 tablespoons mayonnaise
- 2 teaspoons whole-grain mustard
- Pinch of ground mace
- ¼ cup panko (Japanese-style bread crumbs) or fine dried bread crumbs
- 1 tablespoon chopped fresh dill
- 2 tablespoons butter
- Lemon wedges
- 1. Preheat the oven to 400°.
- 2. Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
- 3. In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don’t touch them while they’re browning. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.