Posted: Dec 08 2014

This recipe works equally well with leftover or canned seafood and benefits from a nap in the fridge to really solidify the cakes. 


8 oz. cooked salmon (or canned, pink salmon)

1 shallot, minced

1 celery rib, diced

6 Spicy Dilly Beans, finely sliced

1 tsp. fresh dill, chopped

1 tbsp. Horseradish Mustard

1 tbsp. mayo

1 tbsp. Greek yogurt

1 egg white

juice of half a lemon

1 cup panko bread crumbs


In a bowl, flake the salmon with a fork into small chunks. Add the shallot, celery, beans, dill, mustard, mayo, yogurt, lemon juice and stir gently to combine. Season to taste with salt and pepper. Gently whisk the egg white with a fork and fold into the salmon mixture. Pour the panko into a wide, shallow bowl, then begin forming the salmon cakes.

Put a 1/4 cup size scoop into your hand, shape somewhat firmly into a 1" disk and coat well in bread crumbs. Place on a wide plate or sheet tray lined with parchment paper and continue with the remaining salmon mixture. You should be able to make about four cakes depending on the size. Refrigerate for 1-2 hours. 

In a large sauté pan over medium-high heat, add a slick of safflower or high-heat vegetable oil. When the oil starts to shimmer, begin frying the cakes, two at a time, flipping after 2 minutes or golden brown on each side. 

Immediately transfer cakes to a kitchen towel-lined plate to cool. Serve with sliced cucumbers, a lemon wedge, and a spoonful of greek yogurt. 


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