This recipe also came from my new “Finger Foods” cookbook! It was really delicious, and could be made in the mini size like we did or easily into a larger patty for a salmon cake burger.
1 lb salmon fillet, skin and bones removed, cut into 1/4 inch cubes (I used a can of salmon, but sadly did not look closely enough at the can and it was not boneless and skinless, so there was still a good bit of dirty work to get it ready to use)
3 TBS dry breadcrumbs (I used panko)
1 TBS lightly beaten egg
1/2 tsp finely grated lime zest
3 1/2 tsp lime juice
3 tsp fresh dill, chopped
1 clove garlic, crushed
2 TBS extra virgin olive oil
Place the salmon, breadcrumbs, egg, lime zest, 3 tsp lime juice and 2 tsp dill in a bowl. Stir until the mixture comes together and the ingredients are evenly distributed. Season well with salt and freshly ground black pepper.
With wet hands, form small balls of the mixture (about 2 heaping tsp each). It should form about 36 balls. Please on a baking sheet lined with foil. Refrigerate until ready to use.
For the herb mayonnaise, mix the remaining lime juice and dill with the mayonnaise and garlic in a bowl.
Heat the olive oil in a large, nonstick frying pan. Cook the salmon cakes in batches over medium heat for 2 minutes per side or until golden and cooked through. Be careful not to over cook. Drain on paper towels. Top each with some herb mayonnaise and season well. Serve immediately.
I placed each salmon cake ball in a little tasting spoon. They looked so cute! I wasn’t very good at taking pics while we were making that, but it’s very simple to put together!
Hang Onto your fork 