Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) Raw Salmon

  2. 2 cup(s) Bread Crumbs

  3. 1 cup(s) Chopped Green Onions

  4. 1/2 cup(s) Diced White Onion

  5. 1 cup(s) Diced Red Bell Pepper

  6. 1/2 cup(s) Capers

  7. 2 1/2 cup(s) 2% Milk

  8. 3 tablespoon(s) Whipped Cream Cheese

  9. 2 tablespoon(s) Oregano

  10. 1/2 tablespoon(s) Chile Powder

  11. 1 tablespoon(s) Garlic Powder

  12. 1 tablespoon(s) Salt

  13. 1 tablespoon(s) Black Pepper

  14. 2 cup(s) Sour Cream

  15. 1 cup(s) Roughly Chopped Dill

  16. 1/2 Lemon, Juiced , Careful no seeds fall in when squeezing lemon.

  17. 1 loaf(s) White Bread

  18. 1 cup(s) Canola Oil , Just enough to fill up to

  19. 1/4 of an inch in a pan

  20. 2 tablespoon(s) Olive Oil

  21. 1/2 cup(s) white flour

Instructions Jump to Ingredients ↑

  1. Combine salmon, bread crumbs, cream cheese, green onion, white onion, red pepper, capers, milk, oregano, garlic powder, chile powder, salt, and back pepper into a bowl. Mix until ingredients are combined evenly.

  2. Next put your flour in a small bowl, this will be used to coat the outside of the cakes. Form your salmon mixture into a round shape (cake) that is about 1/2 and inch thick an 2 inches wide. Lightly coat each cake with flower by dunking the cake into the flower bowl. After coated set the cakes on a plate to the side.

  3. Fill a non-stick pan with canola oil up to 1/4 of an inch from the bottom, and set heat to med-high. Let the oil heat up for about 3-5 minutes, when you put the cake in you should hear a good sizzle. Being careful not to overfill the skillet begin placing cakes in the pan. Fry for about 3 minutes on each side of the salmon cake, or until both sides are a nice golden brown color. Place the cakes on a paper towel that is on a plate or pan to absorb the excess oil. Continue doing this until all of the cakes are fried.

  4. Now remove the cakes from the paper towel, place on a plate and put in the refrigerator until 10 minutes before you want to serve them.

  5. Now we will make the sauce that goes on top of the salmon cakes. Combine the sour cream, dill, and lemon juice in a small bowl and mix thoroughly. Add salt to taste. Place in refrigerator until ready to serve.

  6. Now we are ready to serve: Pre-heat oven to 425 degrees, when it is up to temperature place the cakes on a pan, lightly greased with olive oil, and put in oven for about 7 minutes.

  7. While waiting for the oven to pre-heat and cakes to heat up, cut off the crust from the bread and cut into quarters (the length of the side of bread and the wideness of the salmon cake should be about the same so adjust bread accordingly). Lightly coat the bottom of a non-stick pan with olive oil and place on medium heat. Pan fry bread quarters for about 1.5 minutes on each side, they should have a light golden-brown color.

  8. To serve, place a salmon cake on top of a bread square, and on top of the cake place a little more than a teaspoon of the sour cream mixture (or more, its up to you!).


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