Salmon Cakes {with Honey Dijon Vinaigrette}

These Salmon Cakes {with Honey Dijon Vinaigrette} are fancy enough to serve at a dinner party and easy enough to make for a healthy, delicious weeknight dinner!One of my favorite TV chefs is Rachael Ray.  My son grew up watching her with my grandmother.  Whenever I would come home from work and stop by to pick him up I always caught the tale end of the episode with them.

Rachael had shared a recipe for Salmon Cakes that really caught my eye.  One of my favorite recipes is my {Four Season} Crab Cakes so of course Salmon Cakes sounded equally amazing to me.

Fast forward about 15 years and I finally got around to making some!

In the end I looked around at several different recipes and ended combining a few to create my own.

I absolutely loved  the combination of flavors in these.  I served them on a bed of arugula with a Honey Dijon Vinaigrette.  The sweet and tangy flavor of the dressing combined with the spices in the Salmon Cakes were an amazing combination.

It tasted like something that I would order at my favorite restaurant over and over again! It’s certainly going to be a treasured recipe that I make over and over again!

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Salmon Cakes {with Honey Dijon Vinaigrette}

These Salmon Cakes {with Honey Dijon Vinaigrette} are fancy enough to serve at a dinner party and easy enough to make for a healthy, delicious weeknight dinner!

Course Main Course

Cuisine American

Keyword salmon,shallots,red pepper

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 8 patties

Calories 299kcal

Author Nicole Crocker

Ingredients

For the salmon cakes

• 1 Pound Fresh salmon ,skin removed
• 1 1/2 Cups Panko bread crumbs
• 2 Tablespoons Flour
• 1 Shallot ,finely chopped
• 1/2 Cup Chopped fresh parsley ,loosely packed
• 2 teaspoons Corriander seeds ,roughly chopped
• 1/2 Red pepper ,finely chopped
• Zest and juice from one lemon
• 1/2 teaspoon Salt
• 1/4 teaspoon Cayenne pepper ,or more if you like it spicy
• 2 Tablespoons Dijon mustard
• 1 Large Egg slightly beaten

For the vinaigrette

• 1/4 Cup Rice vinegar
• 1/4 Cup Red wine vinegar
• 3 Tablespoons Honey to taste
• 2 Tablespoons Dijon mustard to taste
• 1/2 Cup Good quality extra virgin olive oil

Instructions

For the salmon cakes

• Preheat oven to 400 Degrees F. Line a roasting pan with alluminum foil for easy clean up.
• Place salmon in pan and season with salt and pepper and squeeze lemon juice over it.
• Bake in preheated oven for 15-20 minutes or until salmon is just done and flakes.
• Remove from oven and set aside to cool.
• While salmon is cooking and cooling prepare other ingredients.
• In a large bowl combine bread crumbs, flour, shallot, parsley, corriander, red pepper, lemon zest, salt and cayenne pepper and mix to combine.
• Once salmon is cooled, shred or break up into pieces and mix with dry ingredients. Mx in the dijon mustard and egg until mixture will just hold together. (Will be slightly crumbly).
• Form into 6 equal balls, then flatten into patties.
• At this point you can either refrigerate, freeze or cook your patties.
• To cook them heat 1-2 tablespoons of olive oil in a non stick pan and sear patties on each side for 3-4 minutes or until browned.

For the honey dijon dressing

• Whisk all ingredients together until well blended. (shake or mix again before pouring onto greens)

Nutrition

Serving: 1Patty | Calories: 299kcal | Carbohydrates: 18g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 350mg | Potassium: 372mg | Fiber: 1g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 14.9mg | Calcium: 44mg | Iron: 1.8mg

Recipe inspiration : Rachael Ray 

These Salmon Cakes {with Honey Dijon Vinaigrette} would be a perfect make ahead meal that you could keep in the fridge or freezer.  Just take out the desired serving and sear them in your fry pan. In a few short minutes you’ll have a quick and easy weeknight meal!

Here are some other great weeknight meals for you to try! Just click on the picture for the recipe.