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Fresh Salmon Cakes with Lemon Dill Sauce

  • Writer: Suzanne Clark
    Suzanne Clark
  • Mar 30, 2016
  • 2 min read

As a young girl, my mother would make salmon patties. A classic dinner in our house, comfort food you might say! We were always on a budget and fresh fish was not available all year round. She made them with saltine crackers and canned salmon, served them with a cream sauce made from eggs. Thrifty yes, but when you open that can of salmon as an adult, it becomes not so appetizing. I knew there had to be a better way, a fresh way!

To begin my revamped recipe, I started with diced wild salmon. I wanted to treat this recipe more like a crab cake, with lots of fish and not too much cake! Instead of using crackers or breadcrumbs for a binder, I chose something a bit unexpected. I grated egg whites to replace most of that breading, and added only the smallest amount of panko I could use and still have the cakes stay together. The result is a protein packed, moist salmon cake full of flavor with a crispy exterior!

These impressive cakes needed a new impressive sauce. I choose Challenge Whipped Cream Cheese Spread as my base. I then added the freshness of dill and lemon juice to accent the flavor of the fish. Of course I didn’t forget my Mom’s egg! I included the yolks in the sauce to give it a beautiful lemony color and richness.

I still look forward to eating my Mom’s salmon patties, but I am happy that I came up with a new and healthy way to eat this classic dish. Canned or fresh? Try this recipe and see why I look forward to serving these Fresh Salmon Cakes with Lemon Dill Sauce to my family!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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