Salmon Patties with Peas in Dijon Cream Sauce - Something Edible
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Salmon Patties with Peas in Dijon Cream Sauce

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Salmon Patties with Peas in Dijon Cream Sauce


Servings: Makes about 8-10 patties; depending on how accurate you portion 'em.

Prep Time: 30 minutes

Cook Time: 20 minutes


The Salmon

  • 1/2 cup red onion Large dice (About 1/4 of a large onion.)
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper Fresh ground.
  • 1/2 tsp dill weed Dry (double if using fresh).
  • 4 fluid oz buttermilk (That's a half cup.)
  • 1 egg (Make it a big one.)
  • 2 tsp prepared horseradish
  • 1 cup panko breadcrumbs
  • 15 oz canned Red (Sockeye) Salmon (One standard can, drained if necessary.)
  • olive oil For the pan-fry.
  • The Sauced Peas

  • 2 Tbsps butter
  • 2 Tbsps all-purpose flour
  • 2 Tbsps Dijon mustard
  • 1/2 cup milk (And maybe a bit more to finish.)
  • 1/4 cup heavy cream
  • 1 cup frozen peas
  • salt to taste
  • cayenne pepper to taste

  • Instructions:

    For the Salmon -

    Stir together red onion, salt, pepper & dill; set aside. In a separate larger bowl, whisk together egg, buttermilk, and horseradish. Stir in panko, and let it rest about 5 minutes to hydrate. Add the seasoned onion, and flaked salmon in with the hydrated panko and mix until integrated. Shape 1/4 cup sized (3 oz) portions into patties. Lay 'em out on a silpat-lined sheet pan and let the patties chill in the freezer for 15-20 minutes (now is a good time to assemble your ingredients the sauce).

    When it's time to fry, heat a couple of tablespoons of olive oil in a cast iron skillet over medium heat to 350F. Place patties in the skillet 3 or 4 at a time taking care not to crowd the pan. Let brown for 4-5 minutes on each side and remove to a warm oven until your sauce is done and you're ready to serve.

    For the Dijon Cream Sauce-

    In a small saucepan, melt butter on meduim heat. When the butter starts to to froth, whisk in the flour and then the mustard. Slowly whisk in the milk, and finally the cream. When integrated, add the frozen peas. Reduce the heat to medium low, and heat it back up until the sauce comes back to a bubble and the peas are warm. Adjust the consistency if needed with a splash or two of milk, and season with cayenne and salt to taste before spooning over your salmon.


    Cook time assumes you're running two batches in a 12 inch cast iron skillet. For a smaller (or larger) skillet, adjust your total total time accordingly.

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