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.
Servings 4
Calories 788kcal
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: 1each | Calories: 788kcal | Carbohydrates: 17g | Protein: 20g | Fat: 71g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 566mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg