Horseradish Dill Salmon Cakes

After watching a few Food Network shows and picking up some tips about making salmon burgers, I decided to give them a shot.  I liked the flavor combo of a recipe I found on Food and Wine's site, but didn't want to fry salmon in my kitchen, (stench lingers too long!) so my version is baked.  And I put some of the salmon in the food processor to break it down a little bit more, so it becomes an extra binder for the ingredients, eliminating the need for a lot of bread filler.  I don't advise substituting canned salmon for fresh.  In my book that is the same violation as using canned chicken- nasty.  Fresh dill and lemon juice really make the flavors pop in these as well. These cakes are healthy, delicious, tender, moist, and full of flavor!  They freeze well too so make an extra batch for a quick meal another night.

Horseradish-Dill Salmon Cakes

Serves 4-6 main portions, 12 sliders
40 minutes

Adapted from:

Salmon Burgers with Horseradish and Dill Sauce Terese Fantasia| Aug 2005

2 celery ribs, finely chopped
1 small onion, finely chopped
2 cloves of garlic finely chopped
2T extra- virgin olive oil
1 pound skinless, center-cut salmon fillet, ½ of it chopped in food processor and ½ cut into 1/4-inch dice
1-2 tablespoons drained prepared horseradish
1T Dijon mustard
1 T chopped capers
Finely grated zest and juice of 1 lemon
1/4 cup panko bread crumbs or fresh bread crumbs
3-4 T chopped dill
1T finely grated parmesan cheese
1 large egg, lightly beaten
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

1/2 cup plain whole-milk yogurt, sour cream, or Greek yogurt
1-2t Sriracha sauce or Tabasco, OR 1T Dijon mustard

 1.  In a medium skillet, heat 2 tablespoons of the olive oil. Add the celery , onion, garlic and cook over moderately low heat until translucent, about 7 minutes. Transfer to a bowl and let cool.
Add the salmon, horseradish, mustard, capers, bread crumbs, dill, cheese, egg, salt, pepper and the ½ lemon zest; mix gently and pat into 4-6 cakes OR smaller if you want to serve sliders.  Place the cakes on a baking sheet lined with wax paper.  Place in the freezer for about an half an hour.
2.   Preheat the oven to 450 (or 425 convection).  Place the cakes on a baking sheet prepped with cooking spray.
Bake on the middle rack of the oven for 20-25 minutes.  You should have a lightly browned top.  If in doubt about the doneness the internal temp should be 160. 
* The original recipe calls for pan frying the “burgers”.  I just felt like the flavors didn’t get a chance to develop together and personally can’t stand the mess or leftover smell of salmon plastered all over the kitchen!

3.  Mix yogurt or sour cream with hot condiment of your choice, for a sauce to top the cakes.  Some fresh herb on top or some lemon rind makes a nice presentation if serving on top of a bed of greens.  These can also be eaten as burgers.

Make Ahead:  The uncooked burgers can be refrigerated separately overnight.   These freeze well uncooked.  Thaw slightly before cooking them.