Salmon Cakes with Artichoke Tartar Sauce

Total Time:
55 min
Prep:
15 min
Inactive:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Tartar Sauce:
  • 1 small jar artichokes, drained and chopped
  • 1 cup mayonnaise
  • 2 tablespoons chopped cornichons
  • 1 tablespoon chopped capers (rinsed and drained)
  • 2 teaspoons Dijon mustard
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • Cakes:
  • 3 tablespoons olive oil
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red onions
  • 1/4 cup finely diced red bell peppers
  • 2 tablespoons minced freshly parsley
  • Two 14.75-ounce cans boneless, skinless salmon
  • 2/3 cup cracker crumbs (I like Ritz)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg
  • Zest of 1 lemon
  • Juice of 1/2 lemon
Directions
Watch how to make this recipe.
  • For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.

  • For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.

  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.

  • Transfer to a serving platter and serve with the tartar sauce.

Cook Notes: These can be made smaller for cocktail party-size portions.


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    The Kitchen