Savory Salmon Cakes with Dill-Sour Cream

Good morning! If you're like me, on days when your free time is limited, time consuming kitchen activity is the last thing that you want to do. Salmon cakes are an easy, savory, and protein packed dish for evenings when you don't want to pay for take out or eat a frozen meal. 

When mixed with bread crumbs, salmon takes well to lots of herbs and spices. You can make salmon cakes from fresh or canned salmon. It just depends on your budget and palate. But, be cautious when adding salt or seasonings with salt to canned salmon. Additional salt is often not necessary as the sodium in canned salmon can be high. 

There are a number of ways to season salmon cakes. Here is my combination of seasonings that produce a batch of delicious cakes!

WHAT YOU NEED (Yields 6 salmon cakes)

1/4 cup olive oil
1 14.75 oz can of salmon (traditional style) OR 1lb of fresh salmon (cooked)
3 teaspoons old bay blackened seasoning

2 teaspoons dried parsley

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cracked black pepper 

1 1/3 cup panko bread crumbs

1/3 cup diced onion
4 teaspoons Worcestershire sauce

1 tablespoon sriracha

2 eggs

Dill Sour Cream

1 1/2 teaspoons dried dill

1/2 cup sour cream

pinch of salt

Place a pan on medium heat and coat evenly with olive oil. Flake your salmon in a large bowl. In a separate small bowl, mix old bay, parsley, garlic powder, paprika, black pepper, and panko crumbs together. Beat onion, Worcestershire sauce, sriracha, and eggs into the seasoning bowl until mixed well. Pour the mixture into the large bowl with the salmon and mix well with a large spoon. Mold the salmon into medium sized cakes. 

Fry the cakes until golden brown on each side (about 2-3 minutes on each side). Allow salmon cakes to rest on layered paper towels until excess oil has been absorbed by the paper towels. Meanwhile,  mix your dill with the sour cream. Serve the dill sour cream on top of the salmon cake along with a little bit of sriracha for dipping. Enjoy!