


Honey Mustard Salmon Cakes
Recipe - Stillwater

Honey Mustard Salmon Cakes
Prep Time30 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 pound salmon fillets skin removed, cut into 1-inch chunks
1/2 cup soft ripe brie cheese rind removed
1 1/4 cups finely crushed Honey Mustard Pretzel Pieces divided
1/2 cup Essential Everyday Real Mayonnaise divided
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh dill
1 large egg slightly beaten
1/2 cup finely crushed Essential Everyday Chopped Pecans
2 tablespoons Essential Everyday 100% Pure Olive Oil
1/4 cup Essential Everyday Dijon Mustard
2 tablespoons Essential Everyday Honey
Directions
- Place salmon chunks and brie in food processor or blender; using on/off turns, coarsely grind salmon. Transfer to a large bowl.
- Add 3/4 cup crushed pretzels, 1/4 cup mayonnaise, chives, dill and egg; salt and pepper to taste. Gently mix with hand or spoon until well combined. Form into 8 patties; set aside.
- Combine pecans and remaining 1/4 cup pretzels in shallow dish; coat patties with pecan mixture, firmly pressing into patties.
- Heat olive oil in a large skillet over medium heat. Add salmon patties; sauté until golden brown on both sides and internal temperature reaches 145°F on a food thermometer (about 8-10 minutes).
- Meanwhile, in small bowl, combine remaining mayonnaise, mustard and honey. Mix until well combined. Serve with salmon cakes.
30 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings

Cub Fresh Atlantic Salmon Fillets, 1 Pound

President Cheese, Brie, Soft-Ripened, 8 Ounce

Snack Factory® Honey Mustard Pretzel Crisps, 12 Ounce

Essential Everyday Mayonnaise, 30 Fluid ounce

Wild Harvest Chives, Organic, Fresh, 0.75 Ounce

Wild Harvest Baby Dill, Organic, Fresh, 0.75 Ounce

Cub Eggs, Large, 12 Each

Essential Everyday Pecans, Chopped, 6 Ounce

Essential Everyday Olive Oil, Extra Virgin, 17 Ounce

Essential Everyday Mustard, Dijon, 12 Ounce

Essential Everyday Honey, 24 Ounce
Directions
- Place salmon chunks and brie in food processor or blender; using on/off turns, coarsely grind salmon. Transfer to a large bowl.
- Add 3/4 cup crushed pretzels, 1/4 cup mayonnaise, chives, dill and egg; salt and pepper to taste. Gently mix with hand or spoon until well combined. Form into 8 patties; set aside.
- Combine pecans and remaining 1/4 cup pretzels in shallow dish; coat patties with pecan mixture, firmly pressing into patties.
- Heat olive oil in a large skillet over medium heat. Add salmon patties; sauté until golden brown on both sides and internal temperature reaches 145°F on a food thermometer (about 8-10 minutes).
- Meanwhile, in small bowl, combine remaining mayonnaise, mustard and honey. Mix until well combined. Serve with salmon cakes.