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Wild Salmon Cakes With Kimchi Tartar Sauce

These salmon cakes are topped with a probiotic-rich tartar sauce — made with Greek yogurt and kimchi — to nourish your gut health.
salmon cakes recipe
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 30 minutes

Ingredients

Salmon Cakes

  • 1 6–8 oz. wild-caught salmon fillet
  • ¼ cup plus 2 tbs. extra-virgin olive oil, divided
  • 1 small white onion, minced
  • ½ bell pepper, minced
  • 1 clove garlic, minced
  • ½ tsp. paprika
  • ½ tsp. sea salt
  • ¼ tsp. dried thyme
  • Freshly ground black pepper, to taste
  • 1 cup gluten-free panko-style breadcrumbs (or wheat-based panko)
  • 1 large egg, lightly beaten
  • 3 tbs. mayonnaise
  • 2 tbs. minced fresh parsley

Sauce

  • ½ cup mayonnaise
  • ½ cup plain, full-fat Greek yogurt
  • 2 scallions, thinly sliced
  • ¼ cup finely chopped kimchi
  • 2 tbs. kimchi brine

Directions

STEP 1
Preheat oven to 425 degrees F.
STEP 2
Coat salmon with 1 tablespoon of the olive oil and place, skin-side down, on a sheet pan. Bake for eight to 10 minutes, until the fish is cooked through. Use a fork to flake the flesh, discarding skin and any bones. Set the salmon aside to cool.
STEP 3
Place a skillet over medium heat, then add 1 tablespoon of the olive oil and heat until shimmering.
STEP 4
Add the onions and peppers and cook, stirring occasionally, until the vegetables have softened, about seven to 10 minutes.
STEP 5
Transfer the onions and peppers to a large bowl with the salmon and stir to combine. Add the remaining cake ingredients and mix well, then use your hands to shape the mixture into palm-size cakes.
STEP 6
Place the skillet back over medium heat and add the remaining ¼ cup of olive oil. Heat the oil until it shimmers, then cook the salmon cakes until crisp and brown, approximately three minutes on each side.
STEP 7
Whisk the tartar sauce ingredients in a small bowl.
STEP 8
Serve the salmon cakes topped with a drizzle of sauce.

 

For more nutritious dishes to heal your gut lining and support your microbiome,
see “5 Recipes for a Happy, Healthy Gut.”

 

Photography: Terry Brennan; Food Styling: Betsy Nelson

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Kate
Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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