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Salmon Cakes with Artichoke Tartar Sauce

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  • Level: Easy
  • Total: 1 hr 5 min (includes chilling time)
  • Active: 45 min
  • Yield: 4 servings
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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 

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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving platter and serve with the tartar sauce.

Cook’s Note

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