What to serve with salmon cakes? may sound like an easy question until you find yourself in the same position. The first time I cooked them was on a warm Friday night. I wanted to make something special but easy. As I placed the golden-brown patties on the plate, I suddenly realized I didn’t know what to pair with them.
I looked at the plate, enjoying the delicious smell in the kitchen, and thought—salmon cakes need better side dishes. They should have partners that enhance their taste and complete the meal. thus we’ve got the ideal answer for you! This blog article will provide some delicious recipes that pair well with salmon cakes you no longer have to wreck your head because I have got you covered, Below are some delicious combinations.
A Fresh Spinach Salad
The first dish that popped into my head was a fresh spinach salad. This salad is colorful and healthy, making it a great side or light meal. Spinach leaves are packed with iron and vitamins, serving as the main ingredient. You can add different toppings like sliced strawberries, nuts, goat cheese, or grilled chicken for extra protein. A light vinaigrette or a zesty balsamic dressing brings all the flavors together, making it a flexible and refreshing choice for any meal. I chose to keep it simple by mixing the spinach with cherry tomatoes, thinly sliced red onions, and some toasted almonds. As I served the salad alongside the salmon cakes, I felt confident I had created a great pairing. The fresh spinach and tangy dressing contrasted nicely with the savory, slightly smoky taste of the salmon cakes. It was an ideal delicacy to go along with salmon cakes.
Dill and Cucumber Yogurt Sauce
No salmon cake meal would be complete without a sauce, and my go-to has always been a dill and cucumber yogurt sauce. Made with Greek yogurt, fresh dill, grated or finely chopped cucumber, garlic, lemon juice, and a dash of salt, Dill and Cucumber Yogurt Sauce is a light and creamy sauce. This adaptable sauce tastes great as a dip for pita bread or as an accompaniment to roasted vegetables, shellfish, and grilled meats. With the crisp cucumber and fragrant dill, the cool, tangy yogurt flavor blends to create a light, tasty sauce that’s ideal for bringing a zesty, fresh touch to your dishes.
The refreshing yogurt and cucumber, along with the fresh taste of dill, created a great sauce for the salmon cakes. I poured it over the cakes, seeing it gently flow down the sides and mix with the crunchy crust. Every bite of the salmon cake, topped with this sauce, was full of flavor—a perfect mix of savory, fresh, creamy, and tangy.
Mango Avocado Salsa
Mango avocado salsa is a vibrant and zesty accompaniment to salmon cakes, and it’s one of my favorite summertime lunches. The main ingredients of this salsa are vivid hues and crisp tastes. I added some finely chopped red onion, a handful of cilantro, a squeeze of lime juice, and cubed ripe mango and avocado. The meal received the perfect amount of subtle kick from a small amount of jalapeño.
The savory salmon cakes were perfectly complemented by the sweetness of the mango and the creaminess of the avocado. The salsa gave the dish a hint of the tropics and made it feel breezy, cool, and revitalizing. Everyone at the table loved it, so I ended up making it twice.
Creamy Mashed Potatoes
Creamy mashed potatoes are a beloved comfort food, famous for their smooth texture and buttery taste. To make them, you boil peeled potatoes until they are soft, then mash them and blend in butter, cream, or milk, adding salt and pepper for flavor. The secret to their creaminess is using starchy potatoes like russets and adding the dairy gradually to ensure a smooth finish. These mashed potatoes are a great side dish that goes well with many main meals, making them a favorite in many homes.
Then there was that period when I was in the mood for comfort food, and creamy mashed potatoes are the epitome of comfort. I prepared a dish of creamy, buttery mashed potatoes with a touch of garlic. I could feel the most soothing aspect of the meal coming together as soon as I spooned the mash onto the plate next to the salmon cakes.
The crispiness of the salmon cakes was softly contrasted with a silky, creamy mashed potato. The richness of the potatoes complemented the savory undertones of the salmon in every bite, creating the ideal fusion of textures and flavors.
Roasted Veggies
One time, I chose to make roasted vegetables. The sweet taste of roasted carrots and parsnips, the crispy edges of Brussels sprouts, and the soft, smoky flavor of roasted red peppers come together to create a delicious mix that goes great with salmon cakes. I added some thyme, a bit of olive oil, and a hint of garlic to the veggies before roasting them in the oven until they were golden and soft.
The roasted vegetables made the meal feel hearty and filling. Their natural sweetness balanced the rich flavor of the salmon cakes, resulting in a dish that was both tasty and visually appealing.
Pickled Red Onions
The pickled onions’ bright, acidic flavor cut through the richness of the salmon cakes, providing a sharp, sour contrast. The pairing was surprising yet excellent, giving the meal a new depth. In addition to adding a pleasing splash of color, the onions enhanced the dish’s appearance and taste.
One day, I felt like being adventurous and wanted to try something new—pickled red onions. I had some leftovers from a previous meal and thought, why not give it a shot? I quickly prepared a batch by soaking thin slices of red onions in vinegar, sugar, and salt. After a few hours, they were all set to enjoy.
Quinoa Pilaf
One evening, I wanted something more substantial to go with my salmon cakes, so I thought of quinoa pilaf. Quinoa is great because it’s light but still filling, and its nutty taste goes well with salmon. I cooked the quinoa in chicken broth for added flavor, then mixed it with sautéed onions, garlic, and some chopped parsley.
The quinoa pilaf made a satisfying base for the meal without being too heavy. It soaked up the juices from the salmon cakes, creating a tasty blend of flavors in each bite. The slight crunch of the quinoa provided a nice texture contrast to the soft salmon cakes, making it an ideal side dish.
