Baked salmon combined with fresh chopped parsley, onion, and sweet red peppers. Seasoned with sea salt, garlic, fresh squeezed lemon juice, and pressed into a patty before they’re pan fried. Top with sweet chili sauce and homemade tarter sauce.
- 10 Ounces Baked Salmon Boneless and Skinless (Canned Salmon In Water Can Also Be Used)
- 1 Ounce Chopped Onion 1/4 Cup
- 1 Ounce Chopped Red Bell Pepper 1/4 Cup
- 1 Ounce Fresh Italian Parsley
- 1 Large Egg
- 1.5 Ounces Panko Bread Crumbs 1/2 Cup
- 1 Tablespoon Olive or Avocado Oil
- 1 Teaspoon Salt
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Garlic Powder
- 5 Ounces Mayonnaise 3/4 Cup
- 1 Ounce Onion Chopped 1/4 Cup
- 2 Ounces Baby Dill Pickles or relish Larger Pickles Have too Much Moisture
- 1/4 Ounce Lemon Juice 2 Teaspoons
- To Make the tarter sauce, cut the onion and pickles into 1/2 inch pieces, then place the onion, pickles, mayonnaise and lemon juice in a food processor. Pulse until onions and pickles are diced and uniform in size. Don't over-pulse. Place in the refrigerator and begin prepping the salmon cakes
- Dry your parsley with a towel and chop into 1/2 inch pieces. Place the parsley in the food processor, and pulse to chop.
- Chop your bell pepper and onion into 1/2 inch pieces and place into the food processor with the chopped parsley.
- Pulse until the pepper and onions are chopped uniformly.
- Crack an egg and add it to the food processor bowl, along with the Panko, Oil, lemon juice, garlic powder, salt, and baked salmon.
- Pulse to combine.
- Divide the mixture into 8 equal parts
- Press flat, and shape the patty with your hand.
- Pan fry on low heat. Keeping the heat low will allow the egg to cook inside without burning the outside of the patty.
- Top with fresh tarter sauce, and pair with store-bought sweet chili sauce, for a slight sweetness.