These salmon cakes are bound together with the help of crushed Ritz crackers.
Salmon Cakes
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 rib celery, finely diced
- 2 tbsp chopped parsley
- 11/2 cup cooked salmon
- 1 large egg, lightly beaten
- 11/2 tbsp Dijon mustard
- 3/4 cup crushed Ritz crackers
- 1/2 tsp black pepper
- 1 lemon, cut into wedges
- Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
- Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard and mix well. Add the onion mixture, cracker crumbs and pepper; mix to combine. Shape in to 6 patties, about 1/3 cup each.
- Heat canola oil in same skillet, enough to come up 1/4-inch on the side of the skillet, over medium-high heat. Add patties and cook until golden, 2-3 minutes. Turn over to brown other side.
- Serve salmon cakes with sauce and lemon wedges
Dill Sauce
- 1/2 cup mayonnaise
- 2 tbsp chopped dill pickle
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- Black pepper
- In a small bowl, mix all ingredients together until combined.
Image Credit: Patricia Stagich