Mini Salmon Cakes with Mustard Dipping Sauce

I make a lot of savory cakes: spinach, zucchini, rice, and salmon, to name a few! For these bite-sized Salmon Cakes I used Kirkland brand canned wild Pink Salmon.

What is the difference between Pink and Red Salmon?

They are two different species. The Red Salmon, typically Sockeye, has bright red flesh and a richer, more flavorful taste. Also their fat content is higher. That is the healthy fat-Omega 3 fatty acids. The Pink Salmon, also known as the Humpback salmon has lighter flesh and a milder, more delicate flavor. Still has plenty of good fats, just not quite as much as the red.

The pink salmon (Oncorhynchus gorbuscha) is an anadromous fish that thrives in the cold waters of the North Pacific and Arctic Oceans. Anadromous fish are a species that live primarily in salt water, but migrate to fresh water to spawn.

Alternate names for this species include humpback salmon, humpy, gorbusch, haddo, and holia. Its defining characteristic is its ability to swim for many miles upstream to spawn, after which it dies sacrificing its life to continue the species. Awww nature!

Let’s get on to some cooking! The ingredients for these mini Salmon Cakes are simple and if you keep wild canned salmon in your pantry, as I do, you most likely have all the ingredients on hand.

They include: one 6 oz. can wild salmon; 1/2 stalk celery-about 2 Tbsp.; 2 Tbsp. minced shallot (or onion); 1 egg; 1 Tbsp. capers; 2 Tbsp. mayonnaise; 1/4 tsp. salt; few grind of black pepper; 1 tsp. mango white balsamic vinegar (or fresh lemon juice) and about 1/2 cup Panko bread crumbs.

Start by mincing the shallot and celery. In a medium sized bowl break up the salmon and add the egg.

Gently stir until the egg is well combined. Chop the capers and add to the salmon/egg mixture.

Also add the minced shallot and celery. Stir to combine. Add the mayo, mango white balsamic or fresh lemon juice, pinch of salt and freshly ground black pepper. The mixture will be goopy. Add about 1/2 cup Panko bread crumbs or enough to make the mixture hold its shape.

Roll 1 Tbsp. of the salmon mixture into a ball and slightly flatten. You should end up with 18 little bite-sized Salmon Cakes. Place in the fridge uncovered for a couple of hours. This helps the cakes set so they stay together when frying.

Heat about 1 Tbsp. oil in a heavy bottomed skillet. Do not crowd them in the pan. Cook until nicely browned on one side; about 3 minutes. Turn over and finish cooking for another 3 minutes. Remove from the pan.

Add 1 more Tbsp. of olive oil to the hot pan to cook the second batch. These little bites are delicious served hot or also are excellent at room temperature.

To make the Mustard dipping sauce combine 3 Tbsp. Dijon; 1 Tbsp. grainy mustard; 3 Tbsp. mayonnaise and 1/2 tsp. dried tarragon; more for topping. Mix well to combine all ingredients.

To make these Salmon bites a little more festive, my husband Jerry suggested cutting rounds of bread and placing the Salmon Cakes on top of a 1 Tbsp. sized bread round.

I used a tablespoon to make the rounds. You can skip this step, but it did make the cakes more substantial. Use any good quality white bread to make the rounds. Press the tablespoon into the bread. You may have to use a sharp pairing knife to cut the circle loose.

Salmon is a nutritional powerhouse packed with Omega 3 fatty acids, lots of good protein and various vitamins and minerals. These nutrients contribute to benefit heart health, brain function, and overall well-being. 

GOOD FOOD THAT IS GOOD FOR YOU!

ENJOY!

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5 from 1 vote

Mini Salmon Cakes with Mustard Dipping Sauce

Easy to make. Delicious and very good for you.

Ingredients

For the Salmon Cakes

• 1 6 oz. Can wild salmon
• 2 Tbsp. Celery, minced
• 2 Tbsp. Shallot, minced
• 1 Tbsp. Capers, drained and chopped
• 2 Tbsp. Mayonnaise
• 1 tsp. Mango White Balsamic vinegar; or 1 tsp. lemon juice
• 1/2 cup Panko bread crumbs; or enough to hold the cakes together
• Freshly ground black pepper; a few grinds
• 1/4 tsp. Salt
• 2 Tbsp. Olive oil for frying

For the Mustard Dipping Sauce

• 3 Tbsp. Dijon mustard
• 1 Tbsp. Grainy mustard I prefer the Maille brand.
• 3 Tbsp. Mayonnaise
• 1/2 tsp. Tarragon, dried; more for topping the sauce

Instructions

To make the Mini Salmon Cakes

• Drain the salmon well and gently break it up in a medium sized bowl. Add the egg and mix until well combined.
• Mince the shallot and celery and add to the salmon/egg mixture. Stir until well combined.
• Roughly chop the capers. Add to the salmon mixture along with the mayonnaise, salt and pepper. Finally add 1 tsp. Mango white balsamic vinegar or a tsp. of freshly squeezed lemon juice. Lastly add the Panko bread crumbs.
• Form into 1 tablespoon sized balls and slightly flatten. You should end up with 18 little cakes. Place in the fridge uncovered for a couple of hours.
• Heat 1 Tbsp. of olive oil in a heavy bottom skillet until hot, but not smoking. Add half of the salmon cakes to the pan and fry until golden brown; about 3 minutes. Turn and fry for another 3 minutes. Remove from the pan.

To make the Mustard Dipping Sauce

• Combine all ingredients and mix well. Sprinkle a bit more dried tarragon over the top of the sauce.