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Fresh lump salmon combined with lemon, dill and other spices that creates a moist and incredibly flavorful entree. Serve with broccoli slaw and whole grains or place on a brioche roll with lettuce, tomato and tartar sauce.
12 oz skinless fresh salmon fillets or portions, chopped into ½ inch pieces
½ cup red onion, minced
½ cup red bell pepper, minced
1 tablespoon butter
2 tablespoons whole grain mustard
2 tablespoons mayo
1 egg, beaten
2 cups crushed buttery crackers such as Club or Ritz
2 tablespoons milk
Zest and juice from one large lemon
½ teaspoon salt
½ teaspoon black pepper
1 ½ teaspoon Old Bay seasoning
¼ teaspoon cayenne
2 tablespoon minced fresh dill plus more for garnish
In a small sauté pan, melt butter and sauté onions and peppers until translucent. Remove from heat and set aside to cool for 15 minutes.
In a medium bowl, stir together cooked onions and peppers, mustard, mayo, egg, crackers, milk, lemon zest and juice, salt, pepper, Old Bay, cayenne and dill until thoroughly combined. Gently fold in chopped salmon until incorporated evenly, being careful not to break up salmon into small pieces.
Spray a baking dish lightly with canola oil.
With your hands, form 4 or 6 even sized salmon cakes and place in prepared dish. Cover with waxed paper and chill for at least 4 hours.
When ready to bake, preheat the oven to 375 degrees. Remove covering from salmon cakes and bake for 25 minutes. Sprinkle with dill sprigs and serve immediately. If any leftovers, cover tightly and refrigerate for 2 days.
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