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Fresh Salmon Cakes with Buttermilk Dressing Recipe

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This recipe for Fresh Salmon Cakes with Buttermilk Dressing, by , is from Five Generations of Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kalynn Botts Lamm


1 lb skinless salmon filets
cup chopped fresh chives
tsp kosher salt
tsp black pepper
7 tbsp mayonnaise, divided
cup plus 2 tbsp panko
2 tbsp olive oil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp whole buttermilk
1 tbsp reduced-sodium soy sauce
2 tsp fresh lemon juice
tsp granulated sugar
1 head butter lettuce, torn
cup sugar snap peas, thinly sliced
cup thinly sliced radishes

Finely chop salmon on a cutting board; place in a medium bowl. Add chives, salt, pepper and 4 tbsp of the mayonnaise; stir to combine. Shape mixture into 8 (2 inch wide) patties. Place breadcrumbs in a shallow dish. Place each patty in breadcrumbs; press to coat all sides.

Heat oil in a large skillet over medium-high. Add patties to skillet; cook until golden brown and internal temperature reaches 130F, about 3 minutes per side. Remove from skillet.

Whisk together parsley, buttermilk, soy sauce, lemon juice, sugar and remaining 3 tbsp mayo in a small bowl. Divide lettuce, snap peas and radishes evenly among 4 plates. Top each with 2 salmon cakes; drizzle with dressing.




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