Salmon Cakes with Honey, Lemon and Dill Sauce

This recipe works great with any kind of fish, but salmon is the best, in my opinion. You could easily swap out the fish for shrimp, lobster or crab too. Most restaurants serve a red pepper sauce with their crab cakes and it’s really friggin’ good! But, for this salmon cakes recipe I came up with something a little different. And, who the hell doesn’t like lemon, honey and dill?

Ingredients

Cakes

6 ounces fresh salmon (canned salmon sucks, trust me, I tried it)
A few small- medium potatoes (50 – 50 ratio – salmon to potato)
1/2 cup green pepper, small diced
1/2 cup red pepper, small diced
1/2 cup white onion, small dice
1/3 cup green onion, small chopped
1/4 fresh dill (dry dill is useless in this recipe)
1/2 cup bread crumbs
1/2 cup mayonnaise
Salt & pepper

Honey – Lemon Dill Sauce

1/2 cup mayo
1/2 cup sour cream
1/4 cup finely chopped fresh dill
1 tsp lemon juice
2 tbsp liquid honey
Salt & pepper to taste

Roll up your damn sleeves and dive in!

Chop potatoes and boil in a pot. I leave the skins on, but it doesn’t matter.

On medium high heat, fry the salmon in some oil until just cooked. Don’t overcook it! Season with salt & pepper on both sides while it is in the pan.

Drain potatoes and remove salmon from heat. Let them both cool a bit so you can work with them without burning your hands. You can run the spuds under cold water if you are in a rush. Break down potatoes and salmon so it all mixes well. Combine all ingredients in a large mixing bowl. It should end up a sticky mix that can be formed into hockey puck shaped cakes.

Preheat skillet to medium high.

Mould mixture into small round cakes, about an inch thick. Coat in a 50 – 50 mixture of bread crumbs and corn meal. Corn meal will give a nice crunch!

Fry in oil for a few minutes per side, until golden brown. You can serve the sauce either cold or warmed up, but I prefer cold.

Depending on… this should make about 8 cakes or so.

Pound ‘er Down!