As a young girl, my mother would make salmon patties. A classic dinner in our house, comfort food you might say. We were always on a budget and fresh fish was not available all year round. She made them with saltine crackers and canned salmon, served them with a cream sauce made from eggs. Thrifty yes, but when you open that can of salmon as an adult, it becomes not so appetizing. I knew there had to be a better way, a fresh way.
To begin my revamped recipe, I started with diced wild salmon. I wanted to treat this recipe more like a crab cake, with lots of fish and not too much cake. Instead of using crackers or breadcrumbs for a binder, I chose something a bit unexpected. I grated egg whites to replace most of that breading, and added only the smallest amount of Panko I could use and still have the cakes stay together. The result is a protein packed, moist salmon cake full of flavor with a crispy exterior.
These impressive cakes needed a new impressive sauce. I choose Challenge Whipped Cream Cheese Spread as my base. I then added the freshness of dill and lemon juice to accent the flavor of the fish. Of course I didn’t forget my Mom’s egg. I included the yolks in the sauce to give it a beautiful lemony color and richness.
I still look forward to eating my Mom’s salmon patties, but I am happy that I came up with a new and healthy way to eat this classic dish. Canned or fresh? Try this recipe and see why I look forward to serving these Fresh Salmon Cakes with Lemon Dill Sauce to my family.
- 8 Tablespoons (1 stick) Challenge Butter, divided
- ½ cup diced shallots, divided
- ½ cup diced red bell pepper
- 3 hardboiled eggs
- 1 pound fresh salmon, skin and bones removed
- 1 egg
- ¼ cup mayonnaise
- 1 large lemon, divided (should yield 1 tablespoon of zest and 4 tablespoons of juice)
- ⅛ cup diced green onions
- 2 teaspoons Old Bay seasoning
- ½ cup Panko
- Challenge Spreadable Butter with Canola Oil
- 8 ounces Challenge Whipped Cream Cheese Spread
- ¼ cup milk
- 2 Tablespoons diced fresh dill
- Salt to taste
1In a small skillet, add 4 tablespoons of Challenge Butter along with the diced shallots and red bell pepper. Cook until softened over medium high heat, about 3-4 minutes and cool.
2Cut eggs in half. Remove yolks and reserve for sauce. Using a box grater, grate egg whites. Whites can also be very finely diced with a knife.
3Next dice salmon into small pieces.
4In a mixing bowl, add fish, egg, mayo, 2 tablespoons of lemon juice, green onion, Old Bay seasoning, egg whites and Panko. Mix until well combined.
5Using hands, form salmon mixture into 10 cakes and place on a plate or baking sheet.
6In a large fry over medium heat, melt about 2 tablespoons of Challenge Spreadable Butter and Canola Oil. Add salmon cakes and cook until the outside is crispy and the inside is cooked through, adding any extra butter if needed while cooking. Continue until all cakes are cooked.
7To create sauce, add the remaining 4 tablespoons of butter to a medium sauce pan along with shallots. Cook over medium heat until shallots are softened. Whisk in the remaining 2 tablespoons of lemon juice, lemon zest, cream cheese and milk, whisking until the cream cheese is incorporated and sauce is smooth and creamy.
8Mash the reserved yolks with a fork and whisk into sauce, blending until smooth.
9Remove from heat, stir in fresh dill and season with salt if needed.
10To serve, place two Salmon Cakes on a plate. Top with Lemon Dill Sauce and serve.