Salmon Cakes with Tarragon-Chive Dipping Sauce Recipe

Salmon Cakes with Tarragon-Chive Dipping Sauce Recipe

  • 1 1/2 pounds skinless boneless salmon fillet
  • 1 large egg
  • 1/2 cup fine fresh bread crumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly grated lime zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Garnish: lime wedges
  • Accompaniment:Tarragon-Chive Dipping Sauce
  1. Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
  2. Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
  3. Garnish cakes with lime wedges and serve with dipping sauce.
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