- Prep Time: 10m
- Cook Time: 20m
- Serves: 4 salmon cakes
Ingredients
Salmon Cakes
- 1 salmon filet, cooked
- 1 egg
- 1 egg yolk
- 1/2 red onion, diced
- 1/2 tbsp. garlic powder
- 1 tsp. salt + pepper
- 1 c panko
- 1 tbsp. chopped dill
Garnish
- parsley and dill chopped for garnish
- 1 egg poached, per salmon cake
Sriracha + Dill Dipping Sauce
- 1 pkg greek yogurt
- 1 tbsp. lemon juice
- 1 garlic clove, chopped
- 1 tsp. salt + pepper
- 1 pinch red pepper flakes
- 2 tbsp. sriracha, or add to your taste
Instructions
- Add all the ingredients for the salmon cakes together in a large bowl. Mix together using your hands, then divide and make 4 salmon patties.
- Heat 1 tbsp oil in a large pan. Once oil is hot add salmon patties. cook for 3-4 minutes. Flip and cook another few minutes until patty has a nice crust and is heated all the way through. Remove from heat and place on a paper towel to remove excess oil.
- For the sauce, mix together all ingredients.
- For the poached eggs, heat a pot of water. Using a thermometer, bring the water to 180 degrees.
- Divide eggs into separate bowls, removing an excess watery egg white.
- once water is hot enough, drop in eggs individually while gently stirring the water. The movement of the water helps the eggs not drop to the bottom immediately.
- Cook until egg white is cooked though and the yolk is at desire consistency.
- Remove eggs and place on a separate plate.
- Plate with one salmon cake, topped with a poached egg. Add chopped dill and parsley for garnish and serve with sauce on the side.
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