Norwegian Style Salmon Cakes with Dilled Cucumbers & Corn Salad
September 2, 2020
By Elizabeth Palmer Califano

These Norwegian Style Salmon Cakes utilize canned salmon to a delicious end. A cost-effective way to incorporate more heart-healthy omega-3 fats into your diet, canned salmon takes on a fresh taste when served alongside hydrating dilled cucumbers and fiber-filled corn salad.

Cucumbers contain a balance of magnesium, potassium, and vitamin K, which can help lower blood pressure and blood sugar levels when consumed regularly. These salmon cakes also make for a delicious burger when sandwiched in a bun or with lettuce. 

Serves 3-4

Total Time: 40 minutes

Salmon Cake Ingredients:

  • 2 cans wild salmon, drained
  • 3 tablespoons mayonnaise or plain yogurt
  • 2-3 tablespoons breadcrumbs or cracker crumbs
  • 2 tablespoons minced dill, OR ¼ teaspoon dried dill
  • 1 garlic clove, peeled and minced
  • Zest of 1 lemon
  • Pinch of salt and pepper
  • Butter, to cook

Salmon Cake Directions:

  1. In a bowl, mix together the salmon, mayo, 2 tablespoons breadcrumbs, dill, garlic, lemon zest, and salt and pepper. Mash using a fork to ensure a smooth mixture. Add the additional tablespoon breadcrumbs if the mixture seems to wet to stick together. If it seems to dry, add additional mayo until you can form the cakes easily.
  2. Using your hands, form eight round patties and flatten them to roughly ¼ inch thick. 
  3. Heat a skillet over medium heat. Melt 1 tablespoon butter, and add half the salmon cakes. Flatten each cake slightly with the tines of a fork. Cook for 2-3 minutes per side, until golden brown. Set the cakes aside, and cook the remaining cakes with an additional tablespoon of butter. 

Dilled Cucumbers Ingredients:

  • 1 medium-size cucumber, peeled if desired, halved lengthwise, and seeds scooped out
  • 1 tablespoon fresh dill, minced, OR ¼ teaspoon dried dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar or lemon juice 
  • Salt and pepper to taste

Norwegian salmon cakes with corn and cucumbers on a white plate.

Dilled Cucumbers Directions:

  1. In a bowl, toss everything well to combine. 
  2. Allow marinating for at least 10 minutes before serving. 

Corn Salad Ingredients:

  • 4 ears corn, husked and kernels removed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons prepared pesto or chopped soft fresh herbs of your choice (try basil, parsley, dill, chives, etc.)
  • ½ cup halved cherry or grape tomatoes
  • Salt and pepper to taste

Corn Salad Directions:

  1. In a large skillet over medium-high heat, cook the corn, olive oil, and a pinch of salt and pepper for 2-3 minutes until just softened. 
  2. Off the heat, add the pesto or soft herbs and the tomatoes, and stir to combine.

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About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com