Best Ever Salmon Cakes with Homemade Tartar Sauce

My Go-To Recipe: Salmon Cakes That Even My Picky Family Loves

As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are both delicious and efficient, and these salmon cakes fit the bill perfectly. They're surprisingly easy to make, even for someone who considers themselves a novice cook, and the flavor is absolutely outstanding. Forget those dry, over-processed fish cakes you might find in the freezer aisle; these are a revelation. The secret, I think, is in the homemade tartar sauce. It’s tangy, refreshing, and elevates the entire dish to a whole new level.

I discovered this recipe a few years ago while searching for healthy, kid-friendly dinner options. My kids, bless their picky little hearts, aren't always the biggest fans of fish, but these salmon cakes are an exception. The flaky salmon, combined with the creamy mashed potatoes and crunchy breadcrumbs, creates a texture that's irresistible. And the tartar sauce? Well, let's just say it’s become a family favorite, even making its way onto other dishes! I often make a double batch to have extra on hand.

What I love most about this recipe is its versatility. You can easily adjust it to suit your preferences and dietary needs. For example, I sometimes substitute homemade mashed potatoes for the instant kind, adding a touch of extra flavor and texture. The recipe itself also lends itself to creativity. You could add different herbs or spices to the salmon mixture to create unique flavor profiles. I’ve experimented with adding dill, chives, or even a hint of smoked paprika—all delicious variations!

Ingredients that Make All the Difference:

The quality of your ingredients really shines through in this recipe. Using fresh, high-quality salmon is key to achieving the best flavor. I usually buy mine from a local fishmonger, but any reputable grocery store will do. The same goes for the other ingredients. Fresh parsley and a good-quality mayonnaise make a noticeable difference.

Tips for Perfect Salmon Cakes:

• Don't overcook the salmon: Overcooked salmon will be dry and tough in the cakes. Aim for a perfectly cooked fillet that is still moist.
• Cool the salmon before mixing: Allowing the salmon to cool slightly before adding it to the mashed potatoes prevents the mixture from becoming too wet.
• Don't overmix the batter: Gentle mixing is best to avoid tough cakes. Just combine the ingredients until they are evenly distributed.
• Use a non-stick pan: This prevents sticking and ensures even browning of the cakes.
• Make the tartar sauce ahead of time: This allows the flavors to meld and develop, resulting in a more flavorful sauce.

Serving Suggestions:

These salmon cakes are delicious on their own, but they're also great served with a variety of sides. I often serve them with a simple green salad or a side of roasted vegetables. They are also fantastic served on toasted hamburger buns with lettuce and tomato, almost like a gourmet fish burger. And of course, a generous helping of the homemade tartar sauce is always a must!

Beyond the Dinner Table:

This recipe is not limited to just dinner. I’ve found these salmon cakes are a great option for lunch too. I pack them up for work, making for a quick and healthy meal. They hold up well in the refrigerator, and reheating them in the microwave is simple. They're also a fantastic appetizer for parties or get-togethers. The combination of the flaky salmon and tangy tartar sauce is sure to impress your guests.

A Recipe for Every Occasion:

Ultimately, this salmon cake recipe is more than just a meal; it's a testament to the simple joys of cooking. It’s a recipe that’s quick enough for a weeknight dinner, yet impressive enough for a special occasion. I hope you give it a try. Let me know what you think in the comments below!

Step-by-step

• Poach the salmon fillet in enough simmering water to cover the fillet until just cooked.
• While the fillet is poaching, prepare the mashed potato mix according to package directions.
• When the salmon is cooked, remove it from the water and scrape off any fat deposits, skin and dark meat and discard.
• Flake the fillet and put it in a large mixing bowl to cool slightly.
• To the salmon, add the prepared mashed potatoes, one beaten egg, parsley, onion, salt and pepper. Use a fork to mix together.
• Beat the second egg with one tablespoon of cold water.
• Using 1/3 cup of mixture at a time, form into cakes.
• Dip the cakes into the beaten egg, then coat with breadcrumbs.
• Brown the salmon cakes in a non-stick skillet in butter (or without if you're watching calories) over medium heat.
• Turn the cakes over and brown the other side. Be sure to heat the cakes through.
• To make the sauce, mix together the mayonnaise and pickle juice.
• Add the grated pickle and the sweet pickle relish.
• When the cakes are done, spoon the sauce over the cakes and serve.
• Refrigerate any leftovers. Reheat in the microwave and serve on toasted hamburger buns with lettuce, sliced tomato, and any leftover sauce.