dijon salmon cakes
These dijon salmon cakes have been in our weekly rotation for quite some time now. In fact, I’ve even managed to convert the salmon-haters in the household into salmon-lovers with this recipe. I think it has something to do with the crispy exterior, flaky interior, and slightly salty and tangy flavor thanks to the Dijon mustard. An added bonus is that these crispy little cakes are packed with nutrients like omega-3s, potassium, and protein. The leftovers are perfect for lunch over a bed of mixed greens with some toasted whole wheat pita.
How to make salmon cakes:
This recipe comes together fairly quickly because as the salmon is roasting you can easily prep the rest of the ingredients. By the time the salmon is cooked, simply toss it into the bowl, mix, form patties, and fry in a little avocado oil until crispy.
Why roast the salmon first?
Lots of recipes use raw salmon to form patties before frying in oil. Logically, it seems that it would be easier to not twice-cook the salmon, but hear me out! I have found that in roasting the salmon before forming patties, not only is the texture flakier, but the salmon also tastes overall less fishy. An added bonus is you do not have to clean a food processor, which would be required were you using raw salmon to make salmon cakes.
Make them your own!
I have found success in adding sauteed spinach to these for an extra veggie boost, but 1/4 cup of crumbled feta, and other spices like a dash curry powder are fun ways to change it up!
What to serve salmon cakes with?
Although I served mine over a bed of greens, basmati or brown rice and roasted veggies pairs beautifully with these salmon cakes.
dijon salmon cakes
- 1 lb fresh salmon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 onion finely diced
- 1 bell pepper finely diced
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 3-4 tbsp Dijon mustard
- 1/3 cup Panko breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place salmon on the baking sheet and sprinkle with 1/2 tsp salt, pepper, and garlic powder. Roast for about 17 minutes until cooked through.
- While the salmon is roasting, heat a skillet over medium heat and drizzle with avocado oil. Add the onions, bell pepper, 1/4 tsp salt, pepper, and dried oregano. Cook until the veggies are softened.
- Place the sauteed veggie mixture into a medium sized bowl. Add the rest of the ingredients and mix. Add the roasted salmon (not including the skin) and stir until evenly mixed.
- Add a drizzle more avocado oil into the same skillet that you sauteed the onions and bell pepper in. Form about 6 salmon cakes and cook for about 4 minutes per side until golden brown and crispy.
- Serve over a bed of mixed greens tossed with lemon juice and olive oil along with some toasted whole wheat pita bread. Yum!