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Salmon Cakes with Buttermilk Sauce
Fresh salmon fillets are perfect to make into crispy, flaky salmon cakes. Pair them with a homemade buttermilk sauce for a great combo.
Course
Main Dish
Cuisine
American
Keyword
fried, panko, salmon, seafood
Dietary Needs
Nut-Free
Meat
Seafood
Cooking Method
One-Pan Meals
Prep Time
15
minutes
Cook Time
10
minutes
Total Time
25
minutes
Servings
4
Calories
788
kcal
Author
Stephanie Lynch
Equipment
Skillet
Mixing Bowls - Stainless Steel
Wire Cooling Rack
Whisk - Wire
Ingredients
Salmon Cakes
1
cup
olive oil
3/4
lb
skinless salmon fillet
thawed
1
green onion
chopped
¼
tsp
salt
½
tsp
pepper
2
tbsp
mayonnaise
1 ½
cups
panko
Dipping Sauce
1
tbsp
parsley
½
tbsp
buttermilk
½
tbsp
soy sauce
1
tsp
lemon juice
¼
tsp
sugar
2
tbsp
mayonnaise
Instructions
Heat the olive oil in a large skillet over medium heat
Finely chop the salmon and place in a medium mixing bowl
Add the green onion, salt, pepper, and 2 tbsp of mayonnaise, stirring to combine
Use your hands to grab a golf-ball-sized amount of salmon mixture and flatten it into a patty
Immediately coat the patties in panko
Continue until you use all of the salmon mixture
Place the salmon patties into the warm oil and cook until golden brown, turning at least once, about 3-5 minutes per side
Remove from the pan and place on a wire cooling rack to let the excess oil drip off
In a small mixing bowl, whisk the parsley, buttermilk, soy sauce, lemon juice, sugar, and the remaining 2 tbsp of mayonnaise
Drizzle the salmon cakes with buttermilk cream and garnish with parsley to serve
Nutrition
Serving:
1
each
|
Calories:
788
kcal
|
Carbohydrates:
17
g
|
Protein:
20
g
|
Fat:
71
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
566
mg
|
Potassium:
490
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
162
IU
|
Vitamin C:
2
mg
|
Calcium:
60
mg
|
Iron:
2
mg