Salmon Cakes and Tartar Sauce

This recipe is how we enjoy leftover grilled salmon, and I enjoy making my own mayo and tartar sauce to go with it too! Enjoy!!

Salmon Cakes (Click HERE for a printable version)

1 lb cooked salmon, skin off, picked free of bones (leftovers from grill are perfect)

½ cup of panko bread crumbs

3 green onions, finely chopped

½ cup finely chopped red bell pepper

¼ cup mayonnaise (see my bonus Tartar Sauce recipe for homemade mayo too)

1 egg

1 t Worcestershire sauce

1 t dry mustard

Juice of ½ lemon

¼ garlic powder

1 t salt

Dash of creole or cayenne pepper

Break the salmon into fine flakes. Add all remaining ingredients and mix well. Add more mayo or panko, depending on how moist or dry the mixture is…you are aiming for a consistency that will shape well and stay together.

Prep your pan or skillet for cooking. I’ve cooked these a few different way, but recommend lightly frying them in some oil in a cast iron skillet. (I’ve also broiled, baked and grilled them. I’ve even skipped shaping them altogether and pressed the whole mixture down in a greased 9”x13” pan like a casserole. Your pick and preference.)

Form the mixture into cakes of whatever size you would like. My family enjoys burger-sized cakes, but I sometimes have fun and make smaller appetizer-size cakes. Shape them like thick burger patties. Fry each side over low-med heat until well browned.

Serve over a bed of rice and my homemade tartar sauce.


Homemade Mayo & Tartar Sauce (Click HERE for a printable version)


2 eggs

3/4 t salt

1 T yellow mustard (or one decent squirt)

1 T apple cider vinegar

2 cups light-tasting olive oil (or avocado oil is nice too)


NOTE: I use a quart jar and an immersion blender for this recipe. You could likely use a medium size bowl and a whisk…but I highly recommend investing in an immersion blender if you’d like to make mayonnaise on a regular basis.


Add eggs, salt, mustard and vinegar to the quart jar. Pour the oil over the contents. Insert the immersion blender into the quart jar, not turning it on until you’ve reached the bottom. Start the blender and slowly blend upward as the mayonnaise starts to take shape. You are done when all of the oil has been incorporated. Chill and enjoy!

Tartar Sauce:

            1 cup mayonnaise

            ½ cup dill pickle relish

            1 t dill

            ½ t garlic powder

            Black pepper to taste

Mix all ingredients well, chill, and serve with Salmon Cakes or your favorite seafood dish.

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