Crunchy Spicy Salmon Cakes with Dill and Cucumber Sauce

Crunchy Spicy Salmon Cakes with Dill and Cucumber Sauce

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When I created this recipe for Recipe4Living I wanted to develop something that could be made ahead, prepared fast and frozen for another great meal. I like making the salmon cakes and the sauce the day before. I also freeze any of the leftover salmon cakes for another meal.

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Ingredients

  • Salmon Cakes:
  • 2 eggs, slightly beaten
  • 1/2 8-oz. can water chestnuts, finely minced
  • 3 Tbs. Old Bay Seafood seasoning
  • 2 tsp. red pepper flakes
  • 1 Tbs. cayenne pepper
  • 1 tsp. kosher salt
  • 2 tsp. black pepper
  • 1 16-oz. can salmon, drained and flaked
  • 3/4 C. Panko crumbs
  • 1/4 C. peanut oil
  • Dill Cucumber Sauce:
  • 1 C. sour cream
  • 1/4 C. dill, reserve 1 tsp. dill for garnish
  • 1/4 C. cucumber, peeled, seeded and diced
  • 2 Tbs. lemon pepper
  • lemon wedges (optional for garnish)

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Directions

In a medium sized chilled bowl, add slightly beaten eggs, finely chopped water chestnuts, Old Bay Seafood seasoning, red pepper flakes, cayenne pepper, salt, pepper, and salmon. Carefully combine all ingredients and form mixture into medium size cakes. Do not over work.

Place 2/3 Panko crumbs into a shallow dish; dip salmon cakes into crumbs, turning to coat all sides. In a large skillet, heat 2 tablespoons oil over medium heat. Add half the salmon cakes; cook for 5-6 minutes or until golden brown, turning once. Drain on paper towels; keep warm. Add additional peanut  oil and repeat with remaining salmon cakes. Serve with dill, cucumber sauce.

Mix mayonnaise, sour cream, dill, cucumber and lemon pepper. Chill until ready to plate. Place a small amount of sauce on each plate. Place two salmon cakes on top of sauce. Garnish with lemon and fresh dill. Serve immediately.Sauce and salmon cakes can be made a day ahead of time.

Reviews (6)

  • My family loved this. I have made it several times. One time I made the cakes smaller for appetizers. I don’t care for bland tasting recipes so when I tried this I knew my friends would love it as well. And they did. You could use low sodium Old Bay if you want to avoid the salt. I didn’t use the mayonnaise in the sauce, as it was not in the ingredients list. Thought it might have been a typo error. My cakes came out moist and the Panko Crumbs coated the Salmon easily. They came out golden brown just like in the picture. I love salmon cakes and have a variety of different recipes for salmon cakes. I will add this one to my recipe box.

    Flag as inappropriate SpiceyHot  |  July 21, 2009

  • I feel that it would be extremely salty and spicy even if not doubled! It also comes out so dry I do not know how you would get the panko to stick; I had to throw this out! And I HAVE made salmon patties before, btw, on many occasions.

    Flag as inappropriate taste_tester  |  June 24, 2009

  • I tried this recipe and it came out way, way, WAY too salty! I do not know if perhaps there are some errors in the amts-like for instance, it should read tsp instead of tbsp on the Old Bay, etc; but Old Bay seasoning already has salt and pepper in it. In fairness to the submitter, I did try to double the recipe, and it was suggested to me that you do not always double all the ingredients when doubling a recipe ( I did not double all the spices, however and even left out the cayenne and some of

    Flag as inappropriate taste_tester  |  June 24, 2009

  • I tried this recipe and it came out way, way, WAY too salty!!! I cann

    Flag as inappropriate taste_tester  |  June 24, 2009

  • I tried this recipe and it came out way, way, WAY too salty!!! I cann

    Flag as inappropriate taste_tester  |  June 24, 2009

  • How much mayonnaise should be added to the Dill Cucumber Sauce?

    Flag as inappropriate habenero  |  June 22, 2009

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