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Spring is here, and it's time to bring out those vibrant, fresh flavors that we've been craving all winter long! One of our favorite dishes to celebrate the season is Fresh Salmon Cakes with Buttermilk Dressing. These delectable salmon cakes are light, flavorful, and packed with nutritious ingredients, while the tangy buttermilk dressing adds the perfect touch of creaminess. So, let's dive right into the recipe, and get ready to impress your friends and family with this stunning dish.

Salmon Cakes


Salmon Cakes

1 lb. fresh salmon fillet, skinned and deboned

1 cup panko breadcrumbs

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped green onions

1/4 cup mayonnaise

1 large egg, lightly beaten

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

2 tablespoons olive oil


Buttermilk Dressing

1/2 cup buttermilk

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh dill

1 small garlic clove, minced

Salt and pepper to taste


Prepare the salmon: Using your Aura California knife, finely chop the salmon fillet into small pieces, about 1/4-inch in size. Make sure to remove any remaining bones or skin.

In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, parsley, green onions, mayonnaise, egg, lemon juice, Dijon mustard, salt, pepper, and paprika. Mix gently until well combined.

Divide the salmon mixture into 8 equal portions, and shape each portion into a round patty, about 3/4-inch thick. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.

While the salmon cakes chill, prepare the buttermilk dressing: In a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, lemon juice, dill, and minced garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

To cook the salmon cakes, heat the olive oil in a large non-stick skillet over medium heat. Once the oil is hot, add the salmon cakes to the skillet, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.

To serve, place two salmon cakes on each plate, and drizzle with a generous spoonful of buttermilk dressing. You can also serve the dressing on the side for dipping. Pair the salmon cakes with a fresh green salad or your favorite spring vegetables for a complete meal.

These Fresh Salmon Cakes with Buttermilk Dressing are perfect for a light and delicious springtime dinner. The combination of tender salmon, fresh herbs, and tangy buttermilk dressing creates a symphony of flavors that will leave you craving more. Give this recipe a try, and we guarantee it will become a staple in your springtime menu rotation. Enjoy!

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