Wild Salmon Cakes With Kimchi Tartar Sauce
Dairy-Free
Gluten-Free
These salmon cakes are topped with a probiotic-rich tartar sauce — made with Greek yogurt and kimchi — to nourish your gut health.
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
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
Share
More like this
Cajun Salmon Burger
Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.
Newsletter
Catch up on the latest stories from Experience Life and be the first to know about giveaways, special promotions, and more.
Advertisement