This recipe is inspired by the canned salmon croquettes of my childhood. From the hallway, I’d watch grown-up cocktail or dinner parties with little pink cakes made with canned salmon and saltines. I was never allowed to have one until the guests had gone, so I always imagined them fresh out of the oven.
Today, my family-inspired salmon cakes recipe is made with Kvarøy Arctic Salmon. Salmon is a regular staple of our weekly menu as it provides heart-healthy protein and extra brain power! Kvarøy Arctic Salmon is sourced from third-generation family salmon farmers near Kvarøy Island where the waters are cool and clear, with a deep-fjord current that helps exercise the salmon, giving this beautiful fish a pristine, clean flavor. Learn more about where you can purchase Kvaroy Arctic Salmon here.
The Kvarøy Arctic Salmon Cake recipe is family-inspired but I included a Lemony-Yogurt Dill sauce by using the staples that are found in my kitchen on any given day: plain, full-fat Greek yogurt, lemon, fresh dill, a splash of hot sauce, salt and pepper.
Instructions
Ingredients:
Kvarøy Artic Salmon Cakes
(8) ounces Kvarøy Artic salmon
(2/3) cup extra virgin olive oil
(½) cup panko or breadcrumbs
(½) small yellow onion, chopped fine
(1) stalk celery, chopped fine
(2) tablespoon Italian flat leaf parsley, chopped fine
(1) egg, beaten
(1½) teaspoons Dijon mustard
(¼) teaspoon fine sea salt
(1/8) teaspoon smoked paprika
Fresh ground pepper to taste
Lemony-Yogurt-Dill Sauce
(½) cup full-fat Greek yogurt
(2) tablespoons fresh dill, chopped
(1) tablespoon lemon juice + zest from ½ lemon
(½) teaspoon of your favorite hot sauce
(¼) teaspoon fine sea salt
Fresh ground pepper to taste
Preparation
While oven preheats to 300°, place salmon skin-side down in baking dish and add olive oil, making sure to rub a little into the flesh and on the skin. Cook salmon 12-15 minutes, until you see outer flesh become opaque. When done, remove from oven and allow to cool completely.
Once salmon is cool enough to handle, remove skin and discard. Next, preheat oven to 375°. Line a large, rimmed baking sheet with parchment paper or coat with non-stick spray; set aside.
Using hands, in a medium sized bowl, break up salmon filet. Add onion, celery, parsley, mustard, salt, pepper and paprika; combine well. Add egg and panko; mix again. Divide into 6-8 cakes.
Heat non-stick pan over medium heat, carefully place three or four cakes in pan and cook 2-3 minutes, being cautious not to overcrowd. Flip cakes and place onto prepared baking sheet; repeat for remaining salmon cakes. Place sheet in preheated oven for 15 minutes, until golden on bottom and cooked through.
While salmon cakes are baking, prepare Lemony-Yogurt Dill Sauce by combining yogurt, lemon juice and zest, dill, hot sauce, salt and pepper in a small bowl until well mixed. Serve Salmon Cakes warm with a good dollop of sauce on the side.
