Salmon Cakes With Dilled Sour Cream Sauce

The food processor makes preparing these tasty salmon cakes a breeze. The dilled sour cream sauce tops them perfectly.

Ingredients for 8 Salmon Cakes

1 14.75 ounce can of wild salmon, boneless

1 1/2 cups of golden butter cracker crumbs (use your food processor fitted with the multi-purpose blade to make the crumbs)

1 shallot, with the stem and peel removed

2 cloves of garlic, with the stem and peel removed

1 small red pepper, cored, seeded and cut into quarters

2 eggs, beaten

1 tablespoon of old bay seasoning

1/4 teaspoon of cayenne pepper

1/4 teaspoon of sea salt

1 tablespoon of olive oil


Place the salmon into a large mixing bowl and flake with a fork. Set aside.

Place the shallot, red pepper and garlic into the work bowl of your favorite food processor. Pulse until finely chopped. Add the chopped veggies to the salmon. Add the cracker crumbs, beaten eggs, old bay seasoning, cayenne pepper and sea salt. Mix everything together very well. Split into 8 even portions. Form each portion into a round patty that is about 1/2 of an inch thick.

Heat the olive oil over medium to high heat in a heavy bottomed skillet (cast iron works best.) Cook each salmon cake for 4 minutes, then flip over. Cook the other side for 4 minutes. Serve the hot salmon cakes with dilled sour cream sauce (recipe below.) Enjoy!

Ingredients for Dilled Sour Cream Sauce

A large handful of fresh dill, without any large stems

1/2 cup of sour cream

1 lemon, juiced and zested

1/8 teaspoon of sea salt


Place the dill into the work bowl of your favorite food processor fitted with the multi-purpose blade. Pulse a few times till roughly chopped. Add the sour cream, lemon juice and zest and the sea salt. Process until well blended. Serve on top of hot salmon cakes.

This sauce also makes a great addition to a turkey burger or is equally at home on top of a Mahi Mahi filet. Enjoy!

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