Fresh Salmon Cakes with Caper Tarter and The Weekend

This weekend I spent some time with this guy, my dad, while my mom was out of town. We lounged by the pool with beers and good conversation, had dinner and a bunch of laughs.

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Mid way through, we hopped over to Memphis for time with friends

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we enjoyed brunch here

But, more importantly to spend time helping support our friend Camille, as she fights a spunky and undaunted battle against cancer. The people who put on the “Teal for Camille”  fundraiser, did a wonderful job and raised thousands of dollars to help her. It was an inspiring weekend that was a great reminder of the kindness of others!

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(that’s Camille, in the teal 🙂 )

Then the craziest thing happened and July showed up.

Weeks with a holiday mid way through, always throw me for a loop. Salmon cakes are a light and easy and make meal time seamless.

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Making the cakes is simple and they come together quickly

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home made caper tarter is a delicious addition

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these cakes are pan sauteed and use very little olive oil

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i put mine on a bed of lettuce with a red wine vinaigrette


i also had a request for one to be on a burger and it was awesome with lettuce and red onion

Fresh Salmon Cakes with Caper Tarter 


1/2 pound salmon filet, skin removed and cubed into 1/2 inch pieces

1/4 cup italian panko breadcrumbs, plus more for sprinkling

1/4 cup parsley, chopped (plus 1/2 a tablespoon)

1 garlic clove, minced

1/4 teaspoon cayenne pepper (optional)




olive oil for sauteing

1/4 cup olive oil mayo

1 tablespoon dijon mustard

1 heaping teaspoon of capers, rinsed

juice of half a lemon



buns (if using)


red onion

instructions and directions: 

place half of the salmon cubes in a food processor with breadcrumbs, 1/4 cup of parsley, garlic and egg. pulse the food processor until it has all blended together. Pour blended mixture into a medium sized bowl and add salmon cubes that were not blended. Season with 1/2 teaspoon salt and 10 grinds of pepper. Add cayenne, if using.

With the mixture, make 2 large, 3 medium or 4 small patties. (I made large)

Meanwhile, mix together mayo, mustard, lemon juice, capers, 1/2 tablespoon of parsley, a pinch of salt and a few grinds of pepper. Set aside.

Warm the olive oil in a skillet, over medium high heat. Sprinkle both sides of both cakes with additional bread crumbs and press on the cakes. Saute each cake about 4 minutes on both sides.

Serve on a burger with lettuce, red onion and caper tarter or on a salad.


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