Salmon Cakes with Tarragon-Chive Sauce

Total Time
23 min
15 min
8 min
This recipe is easily doubled for an elegant lunch gathering.


apple cider vinegar

2 Tbsp

Dijon mustard

2 tsp


2 tsp, fresh, chopped

fresh tarragon

1 tsp, chopped or 1/4 teaspoon dried


1 tsp, drained and chopped

olive oil

1 tsp

black pepper

1¼ tsp, freshly ground

canned salmon

14¾ oz, drained

fat free mayonnaise

¼ cup(s)

uncooked scallion(s)

¼ cup(s), chopped

dried plain breadcrumbs

3 Tbsp

dried plain breadcrumbs

¼ cup(s)

egg white(s)

1 large, lightly beaten

mixed greens

1 cup(s), salad

grape tomatoes

8 medium, halved


  1. To make the sauce, combine the vinegar, mustard, chives, tarragon, capers, oil, and pepper in a small bowl. Cover and refrigerate until ready to serve.
  2. Preheat the broiler. Spray a small baking sheet with nonstick spray.
  3. To make the salmon cakes, with a fork, mash the salmon and bones in a large bowl. Add the mayonnaise, scallions, 3 tablespoons of the bread crumbs, and the egg white. With wet hands, shape the mixture into 4 patties.
  4. Put the remaining 1/4 cup bread crumbs on a sheet of wax paper. Coat the patties with the crumbs.
  5. Place the patties on the baking sheet. Broil 4 inches from the heat until crisp and golden, about 4 minutes on each side. Refrigerate 2 of the patties for another day. Divide the greens and tomatoes between 2 plates. Top each plate with a salmon patty and drizzle a tablespoon of the sauce over each patty. Refrigerate the remaining sauce. Yields 1 patty, 1 tablespoon sauce, and 1/2 cup salad per serving.


You can even make the patties and the sauce ahead. They will keep, refrigerated, for up to two days and are delicious cold.Did you know that a serving of canned salmon has more calcium than a glass of milk? The bones found in canned salmon are high in calcium and very soft, so we mash them into the patties (you’ll never know they are there)

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