Salmon cakes are a great way to get your family to eat another serving of fish. These can even made in the slow cooker - see the tip at the bottom of the recipe. The dill sauce adds even more flavor, especially for any skeptical taste buds.
- 3 6-oz cans boneless skinless salmon drained and flaked with a fork
- 1 large egg lightly beaten
- 3/4 cup frozen corn thawed
- 1 cup panko breadcrumbs
- 3/4 cup Colby jack cheese shredded
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 Tbsp canola oil
Dill Sauce (optional)
- 1/2 cup plain Greek yogurt 2% milk fat recommended
- 1/4 cup reduced fat mayonnaise
- 1/2 tsp dried dill
For the Salmon Cakes
- In a large bowl, combine the flaked salmon with the egg, corn, breadcrumbs, cheese, salt and pepper. Stir well.
- Form mixture into 8 patties.
- Heat 1/2 tablespoon canola oil in a large skillet over medium heat. Add 4 of the salmon cakes to the pan and cook on each side until browned, about 4 to 5 minutes per side. Repeat with remaining oil and salmon cakes. Serve one to two salmon cakes per person with dill sauce.
For the Dill Sauce
- Put all ingredients in a bowl and stir well. Serve with salmon cakes.
Chef’s Note: Did you know you can actually make salmon cakes in the slow cooker? Just follow these steps:
- Spray the inside of a 6-quart slow cooker insert with cooking spray.
- Rather than forming into patties, form the salmon cake mixture into balls just slightly bigger than a golf ball. From the recipe above, you’ll get about 9 salmon balls. Place the salmon cakes into the slow cooker.
- Cook on low in the slow cooker for 4 hours or until cooked through and slightly browned on the outside.