Fresh Salmon Cakes with Buttermilk Dressing are a light yet satisfying dish that highlights the natural flavor of salmon. Crispy on the outside and tender on the inside, the cakes are perfectly complemented by a cool, tangy buttermilk dressing that adds brightness to every bite. Ideal as a main course or appetizer, this recipe delivers fresh, balanced flavor with a touch of elegance.
Fresh Salmon Cakes with Buttermilk Dressing Recipe
Ingredients
- 1-1/4 pounds skinless salmon fillet
- 1/4 cup chopped fresh chives
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 7 tbsp mayonnaise, divided
- 1/2 cup plus 2 Tbsp. panko (Japanese-style breadcrumbs)
- 2 tbsp olive oil
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp whole buttermilk
- 1 tbsp reduced-sodium soy sauce
- 2 tsp fresh lemon juice
- 1/2 tsp granulated sugar
- 1 head butter lettuce, torn
- 1/2 cup sugar snap peas, thinly sliced
- 1/2 cup thinly sliced radishes
Instructions
- Finely chop salmon on a cutting board; place in a medium bowl. Add chives, salt, pepper, and 4 tablespoons of the mayonnaise; stir to combine. Shape mixture into 8 (2 ½-inch-wide) patties. Place breadcrumbs in a shallow dish. Place each patty in breadcrumbs; press to coat all sides.
- Heat oil in a large skillet over medium-high. Add patties to skillet; cook until golden brown and internal temperature reaches 130°F, about 3 minutes per side. Remove from skillet.
- Whisk together parsley, buttermilk, soy sauce, lemon juice, sugar, and remaining 3 tablespoons mayonnaise in a small bowl.
- Divide lettuce, snap peas, and radishes evenly among 4 plates. Top each with 2 salmon cakes; drizzle with dressing.
Tried this recipe?Let us know how it was!