Food and Recipes Recipes Fresh Salmon Cakes with Buttermilk Dressing Recipe A light and summery meal. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on August 17, 2021 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox Active Time: 30 mins Total Time: 30 mins Yield: 4 serves The salmon croquettes made from canned salmon that you loved as a child are all grown up now. These Salmon Cakes have a wonderful texture; the crispy exterior gives way to a firm and tender interior. For cakes with the best texture, chop the fish by hand—a food processor will quickly turn the salmon into a paste. We prefer salmon from the tail of the fish, which is thinner than most fillets and also contains a little more fat for extra flavor. The buttermilk dressing comes together quickly, but can also be made ahead and kept in the refrigerator. Tasty drizzled over a grilled chicken or a roast beef sandwich, this dressing is the ideal accompaniment to salmon cakes and a fresh green salad. These Fresh Salmon Cakes with Buttermilk Dressing are perfect for a healthy lunch or a light dinner. Ingredients 1 ¼ pounds skinless salmon fillet ¼ cup chopped fresh chives ¾ teaspoon kosher salt ½ teaspoon black pepper 7 tablespoons mayonnaise, divided ½ cup plus 2 Tbsp. panko (Japanese-style breadcrumbs) 2 tablespoons olive oil 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon whole buttermilk 1 tablespoon reduced-sodium soy sauce 2 teaspoons fresh lemon juice (from 1 lemon) ½ teaspoon granulated sugar 1 head butter lettuce, torn ½ cup sugar snap peas, thinly sliced ½ cup thinly sliced radishes Directions Finely chop salmon on a cutting board; place in a medium bowl. Add chives, salt, pepper, and 4 tablespoons of the mayonnaise; stir to combine. Shape mixture into 8 (2 ½-inch-wide) patties. Place breadcrumbs in a shallow dish. Place each patty in breadcrumbs; press to coat all sides. Heat oil in a large skillet over medium-high. Add patties to skillet; cook until golden brown and internal temperature reaches 130°F, about 3 minutes per side. Remove from skillet. Whisk together parsley, buttermilk, soy sauce, lemon juice, sugar, and remaining 3 tablespoons mayonnaise in a small bowl. Divide lettuce, snap peas, and radishes evenly among 4 plates. Top each with 2 salmon cakes; drizzle with dressing. Print