We tend to buy frozen salmon in bulk so with a plethora of it in the freezer I really have to try to be creative when using it;  I can only eat so many basic baked, roasted or grilled salmon filets.  Sometimes in needs a bit of an “upgrade”, per say.  Aside from this awesome chowder, these Pan Roasted Salmon Cakes are a go to for me.   They are bright and decadent and pan roasting gives them such a rich flavor; my 3 year old is proof that even non-salmon lovers will go back for seconds.

They’re lemony and savory and filling, to boot.  Using these super easy homemade sprouted grain breadcrumbs really ups the nutrition ante but if you don’t have any on hand any dried breadcrumbs, including Panko, will do.  And that garlic sauce?  Just icing on the  cake, my friends.  Literally.

Pan Roasted Salmon Cakes with Garlic Sauce

Ingredients

For the Salmon Cakes

3/4 Pounds Wild Caught Skinless Salmon Filet, cut into 1/2 inch pieces

1/2 Cup Sprouted Grain Breadcrumbs

1/4 Cup Mayonnaise (this is a favorite store bought version of mine)

1 Large Egg, lightly beaten

1 Tablespoon Fresh Chopped Dill Weed or 1 Teaspoon Dried

2 Teaspoons Dijon Mustard

1 Teaspoon Lemon Zest

1/2 Teaspoon Salt

1/4 Teaspoon Cayenne Pepper

3 Tablespoons Olive Oil

For the Garlic Sauce

1/3 Cup Sour Cream or Full Fat Greek Yogurt

2 Tablespoons Mayonnaise

1 Large Garlic Clove, grated or pressed

1 Tablespoon Fresh Lemon Juice

1/4 Teaspoon Salt

1/4 Teaspoon Smoked Paprika

Directions

For the Salmon Cakes

Preheat oven to 425.  Combine all the ingredients (except for the olive oil) in a medium sized bowl and stir to combine.   Use 1/3 cup measuring cup to portion out the cakes and form them into round disks, pressing them lightly into thick cakes.  Heat oven proof skillet over medium high heat.  Add olive oil to coat and place the cakes in the hot oil.  Cook for 2 minutes, or until a nice browned crust begins to form.  Flip them over with a spatula, place them in the preheated oven and cook for 4-5 minutes or until salmon is just cooked through.

For the Garlic Sauce

Place all ingredients in a small bowl and whisk well to combine.  Can be made ahead and stored in the fridge for up to two days.  Serve drizzled on top of salmon cakes. Serves 3-4