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Ingredients
- 3ounces whole red onion or 2 ounces chopped ready-cut onion (¾ cup)
- Several sprigs of dill to yield 2 tablespoons chopped
- 1tablespoon capers
- 1tablespoon horseradish
- 2egg whites
- 10ounces salmon fillet
Nutritional analysis per serving (2 servings)
330 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 32 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler or prepare grill on top of stove.
- Step 2
Chop whole onion; wash and chop dill, and rinse capers. Mix ingredients together with horseradish and egg whites in a bowl large enough to hold all the ingredients.
- Step 3
Grill or broil salmon following the Canadian rule: measure fish at thickest point and cook 8 minutes to the inch. When salmon is cooked, flake and stir into bowl, and mix well. Shape into 4 patties.
- Step 4
Grill patties on top of stove, or preheat a nonstick skillet and saute them until brown on both sides, about 4 or 5 minutes total.
Private Notes
Comments
I just kind of used this as a template for a salmon cake. I added cooked shallot, red bell pepper, two eggs beaten, (not the whites), panko bread crumbs, red pepper flakes, parsley and whatever spices I felt like. Turned out great.
I wondered how these would stay together without bread or cracker crumbs -- they didn't. Flavor was good though so I'll try it with crumbs. Will add pepper coulis.
I agree the previous comments. Add breadcrumbs, salt, pepper. Also: chill the patties for 30 minutes before cooking as per usual with fishcakes. Serve on lettuce. Delicious!
I made this with canned pink salmon— no way I’m cooking fresh salmon and turning it into something else. It was delicious with a few suggestions from here. I used 2 whole eggs, , 1/2 cup panko breadcrumbs, grated 2 shallots, use lots of dill— I love dill- Aleppo and black pepper, lemon zest from 1 lemon, and a little more of the other ingredients called for in the recipe as my tins of salmon totaled 12 ounces. Rested for 1/2 hours and pan fried in butter. Best salmon cakes I’ve made so far. I will definitely make again with these changes.
I just made these and mmmm! I used 1 can salmon and 1 can smoked tuna. I briefly sautéed the onions because I cannot stand it if any of the onion is raw. I added 1/2 tsp Dijon too. I also added panko, but they still fell apart. No matter! Squeeze of lemon after and it's amazing.
I also added egg and breadcrumbs. I put the cakes on a sweet potato slider roll with some horseradish mayo and lettuce and I can't stop eating them! Delicious!