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Crispy Salmon Cakes with Tangy Tartar Sauce
Tender salmon cakes filled with savory spices and vegetables, served with a tangy tartar sauce.
Prep Time
40-45 Minutes
Servings
2-6 People
Calories
490 Calories
Meal Attribute
High Protein
Large Instructions
Thaw in refrigerator.
- Preheat oven to 400°F. Place salmon fillets on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper to preference.
- Bake salmon fillets for 12-15 min. (internal temp. 145°F). Remove from oven. Using two forks, shred salmon into flakes. Set aside to cool.
- Once salmon is cool enough to touch, add flaked salmon to a large mixing bowl and combine with wet and dry mixtures and 1 tsp. kosher salt. Gently stir to combine.
- Form salmon cakes by pressing firmly together to make 12, 1-inch thick cakes. Let rest in refrigerator for 5- 10 min.
- Heat large saute pan on med. high heat and add 2 Tbsp. olive oil to pan. Add cakes to heated oil and cook 3-4 min. per side, or until golden brown and crispy. Remove from pan and cool on paper towel.
- Place tangy tartar sauce and 1 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.
Large Air Fryer Instructions
Thaw in refrigerator.
- Preheat air fryer to 400°F. Lightly spray basket with nonstick cooking spray. Sprinkle salmon with salt and pepper to preference. Place fillets in air fryer, making sure they are not overlapping.
- Cook salmon for 7-10 min. (internal temp. 145°F). Remove from air fryer and using two forks, shred salmon into flakes. Set aside to cool.
- Once salmon is cool enough to touch, add to a large mixing bowl and combine with wet and dry mixtures and 1 tsp. kosher salt. Gently stir to combine.
- Form salmon cakes by pressing firmly together to make 12, 1-inch thick cakes. Let rest in refrigerator for 5- 10 min.
- Add cakes into air fryer and cook at 400°F for 8-10 min., or until golden brown and crispy. Cook in batches if necessary, so as not to overcrowd the basket. Remove from air fryer and cool on paper towel.
- Place tangy tartar sauce and 1 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.
Medium Instructions
Thaw in refrigerator.
- Preheat oven to 400°F. Place salmon fillets on foil-lined baking sheet sprayed with nonstick cooking spray. Drizzle with 1 Tbsp. olive oil and sprinkle with salt and pepper to preference.
- Bake salmon fillets for 12-15 min. (internal temp. 145°F). Remove from oven. Using two forks, shred salmon into flakes. Set aside to cool.
- Once salmon is cool enough to touch, add flaked salmon to a large mixing bowl and combine with wet and dry mixtures and 1/2 tsp. kosher salt. Gently stir to combine.
- Form salmon cakes by pressing firmly together to make 6, 1-inch thick cakes. Let rest in refrigerator for 5- 10 min.
- eat large saute pan on med. high heat and add 1 Tbsp. olive oil to pan. Add cakes to heated oil and cook 3-4 min. per side, or until golden brown and crispy. Remove from pan and cool on paper towel.
- Place tangy tartar sauce and 1/2 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.
Medium Air Fryer Instructions
Thaw in refrigerator.
- Preheat air fryer to 400°F. Lightly spray basket with nonstick cooking spray. Sprinkle salmon with salt and pepper to preference. Place fillets in air fryer, making sure they are not overlapping.
- Cook salmon for 7-10 min. (internal temp. 145°F). Remove from air fryer and using two forks, shred salmon into flakes. Set aside to cool.
- Once salmon is cool enough to touch, add to a large mixing bowl and combine with wet and dry mixtures and 1/2 tsp. kosher salt. Gently stir to combine.
- Form salmon cakes by pressing firmly together to make 6, 1-inch thick cakes. Let rest in refrigerator for 5- 10 min.
- Add cakes into air fryer and cook at 400°F for 8-10 min., or until golden brown and crispy. Cook in batches, if necessary, so as not to overcrowd the basket. Remove from air fryer and cool on paper towel.
- Place tangy tartar sauce and 1/2 tsp. kosher salt into bowl. Stir to combine and serve with salmon cakes.
Nutrition Facts
Serving size
2 salmon cakes & sauce (275g)
Amount per serving
Calories
490
% Daily Value *
Total Fat 35g
45%
Saturated Fat 6g
31%
Trans Fat 0g
Sodium 960mg
42%
Cholesterol 65mg
21%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Total Sugars 4g
Includes 0g Added Sugars
Protein 27g
Vitamin D 13mcg
60%
Calcium 54mg
4%
Iron 2mg
8%
Potassium 603mg
15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains: Anchovies, Eggs, Salmon, Soybeans, Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients:
- Salmon
- Onions
- Bread Crumbs
- Red Peppers
- Egg
- Mayonnaise
- Worcestershire Sauce
- Dijon Mustard
- Lemon Juice
- Capers
- Black Pepper
- Garlic
- Parsley
- Dill Weed
Nutritional Information
Nutritional information is provided per serving unless otherwise stated and is based on standard formulations. For example, if one large dinner is divided into 6 equal portions, the nutritional values reflect one portion.
Variations in ingredients, preparation methods, or substitutions may increase or decrease the stated nutritional values. Items may vary by store and are subject to change. For additional information, please contact your local store.