SALMON CAKES WITH TARRAGON-CHIVE DIPPING SAUCE
Categories Fish Appetizer Brunch Sauté Easter Lunch Spring Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 36 salmon cakes
Number Of Ingredients 9
Steps:
- Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
- Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
- Garnish cakes with lime wedges and serve with dipping sauce.
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Damilare Charles
[email protected]I'm so glad I found this recipe for salmon cakes.
Idris Liranzo
[email protected]These salmon cakes are a great way to use up leftover salmon.
Elisha Bouey
[email protected]I'm going to try making these salmon cakes for my next dinner party.
ss akash vai
[email protected]I would definitely make these salmon cakes again.
Aamna Abbasi
[email protected]These salmon cakes were so good, I ate them all in one sitting!
Saimon bhuiyan
[email protected]The recipe was easy to follow and the salmon cakes turned out great!
Alex Trujillo
[email protected]The salmon cakes were a bit dry, but the sauce helped to make them more moist.
Alicia Simphiwe
[email protected]I'm not a big fan of salmon, but I really enjoyed these salmon cakes.
Robelkhan239 khan
[email protected]I made these salmon cakes for a party and they were a huge success! Everyone loved them.
Xahed Chowdhury
[email protected]These salmon cakes were a hit with my family! They were so easy to make and had a delicious flavor. The tarragon-chive dipping sauce was the perfect accompaniment.