Monday, February 4, 2013

Salmon Cakes with Creamy Dill Sauce

Oh I am so happy the way these turned out! Very inexpensive wild caught protein, and they'll be great re-heated for lunch tomorrow, too. I made a sauce to go with them, which is really yummy, but then decided to have the cakes with a salad instead. Pictured with the sauce from the next time I made them, at the end of the recipe, easy and goes wonderfully well. Serves 4

3 6-1/2 oz cans boneless, skinless salmon, drained
2 scallions, white and light green parts only, thinly sliced (about 1.5+ TB)
3 TB horseradish
2 TB finely minced fresh dill
4-8 dashes Original Tabasco (you can always shake more on the cooked cake)
1/2 medium red bell pepper, finely chopped (brunoise)
2 large eggs, beaten
2-3 tsp Old Bay seasoning (I prefer 2 tsp; my husband likes 3)
1/2 c almond flour (not almond meal) + 1/4 c golden flax seed meal, well combined in a small bowl (these replace bread or cracker crumbs very well)

3 TB very finely minced shallots (can be omitted)
1.5 TB potato flour
1/3 c dry white wine
1.5 TB finely minced fresh dill, or more to taste
1/3 c chicken or vegetable stock
1/3 c whole coconut milk
Kosher salt & freshly ground black pepper

In a large bowl, combine the salmon, scallions, dill, horseradish, Tabasco, red bell pepper, eggs, and Old Bay. Add 3/4 of the "bread crumbs" and stir to combine. If the mixture is too wet, add the rest of the bread crumbs. Form 8 patties of equal size.

Preheat a large cast iron skillet with 4 TB EVOO, just below medium heat. When the oil is hot and rippling, cook 4 patties at a time, 3 minutes per side (if they're browning too quickly, lower the heat) and drain on 2 layers of paper towels.

For the sauce: saute the shallots in the EVOO over medium heat until translucent. If you're skipping the shallots, just heat the oil and then... Add the potato flour, whisking to combine. The flour will tighten up very quickly. Add the dill, and white wine and chicken stock 1/3 cup at a time, then add the coconut milk. Keep it at a brisk simmer, whisking constantly until the sauce thickens, about 3-5 minutes. You can stop when the sauce is thinner, or cook longer if you like a thicker sauce. Add salt & pepper to taste.

Here they are with the dill sauce:


  1. P.S. I just ate one cold, right out of the refrigerator, and it was just as yummy as it was last night. :-)

  2. Very good! Even though I was forced to substitute, I kept most of the integrity of the recipe. Subbed shallots for scallions, potato flour for almond flour, green bell pepper for red and only 2 TBS of horseradish because I was scared lol! I wish I'd gone with three. I think the almond flour is probably important for the bread crumb texture, although I've never used it in anything before. I'll use more Old Bay and Tabasco next time and horseradish as called for. The sauce was delightful and subtle.

  3. Jen, I'm glad you gave these a try! I'm sure substitutions are just fine, but yes the almond flour makes for a better texture; the potato flour is more sticky/gummy. And the horseradish sounds like a lot, but as you saw, it isn't. If you use the full 3 TB, you won't need more Tabasco (or maybe you will, LOL!)

    I thought it needed more Old Bay, but when you eat them cold the next day it really comes through, so keep that in mind if you're planning on having some as leftovers.

  4. Hi Kyrah, today I'm collecting sauce recipes. Please drop me a line on if you are ok with me linking to your post on Carole's Chatter. Cheers