How to make it

  • Pat salmon dry and with a sharp knife cut roughly into 1/3"-cubes
  • In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
  • 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 unil 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.
  • To prepare the dipping sauce, pulse the mayonnaise, tarragon and 1/3 cup sour cream together in a food processor until smooth.
  • Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, salt and pepper to taste.

Reviews & Comments 3

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    " It was excellent "
    trackwidow ate it and said...
    I love using fresh salmon in salmon cakes. This sounds really good, I can't wait to try it.
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  • pudgy47 10 years ago
    i agree, fresh salmon makes the difference. Awesome post.
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  • image 10 years ago
    You are so right, fresh salmon, makes all the difference. I have a similar recipe which uses cornmeal instead of bread crumbs. Your sauce sounds delicious. Great post.
    Was this review helpful? Yes Flag

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