Salmon Cakes with Chipolte Tartar Sauce

The ingredients come together

Salmon Cakes with Chipolte Tartar Sauce

2 cups cooked and flaked salmon

1/2 cup coarse bread crumbs

1 egg

1/2 teaspoon worcestershire sauce

2 1/2 teaspoons old bay seasoning

3 tablespoons mayonnaise

1/2 teaspoon dried thyme, optional

I go to Alaska almost every summer and catch about a years supply of salmon. I have many ways I cook the salmon throughout the year, and salmon cakes is one of my favorite recipes. I hope you enjoy this method of enjoying salmon to its fullest.

I recommend cooking the salmon the night before, preferably as part of dinner with leftovers in mind. Flake the salmon and remove the bones.

In a medium sized mixing bowl beat the egg with worcestershire sauce, old bay seasoning, bread crumbs, and thyme. If your bread crumbs are very dry add 1 tablespoon of water. Add mayonnaise, and parsley and mix until blended. Add salmon and mix until you can form a cake that holds together. Bake in a 375 degree oven until internal temperature is 145 degrees, about 25 minutes. Serve with chipolte tartar sauce.

Ready to bake

Chipolte tartar sauce.

4 tablespoons mayonnaise

1/4 cup minced dill pickles

2 chipolte peppers minced

1 tablespoon sliced green onions, optional

Mix all ingredients until blended and serve on the side, or on top just before serving.

Dinner is served