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 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 8patties
Calories 299kcal
Author Nicole Crocker
Ingredients
For the salmon cakes
1PoundFresh salmon,skin removed
1 1/2CupsPanko bread crumbs
2TablespoonsFlour
1Shallot,finely chopped
1/2CupChopped fresh parsley,loosely packed
2teaspoonsCorriander seeds,roughly chopped
1/2Red pepper,finely chopped
Zest and juice from one lemon
1/2teaspoonSalt
1/4teaspoonCayenne pepper,or more if you like it spicy
2TablespoonsDijon mustard
1LargeEgg slightly beaten
For the vinaigrette
1/4CupRice vinegar
1/4CupRed wine vinegar
3TablespoonsHoneyto taste
2TablespoonsDijon mustardto taste
1/2CupGood 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)