Salmon cakes with tartar sauce from Cast-Iron Cooking: Recipes & Tips for Getting the Most Out of Your Cast-Iron Cookware (page 43) by Rachael Narins

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Notes about this recipe

  • mharriman on April 23, 2020

    Pretty good. I used a 14.5 ounce can of salmon which came to 1 cup and 1/3. I adjusted the cake filling ingredients accordingly. The mixture produced four cakes the size of most standard crab cakes. That worked well; husband ate two, I ate one and saved one for lunch. For the tartar sauce I substituted a 1/3 of a dill pickle for the gherkin. I would make this again.

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