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Salmon Cakes with Sorrel Sauce


With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 12

Source: Martha Stewart Living, March 2008


  • 1 pound cooked or canned salmon, flaked
  • 2/3 cup cooked potato, from Crisp Potato Skins
  • 2 large eggs, lightly beaten
  • 3 scallions, white and pale-green parts only, finely chopped
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 4 tablespoons extra-virgin olive oil, plus more as needed
  • 3/4 cup heavy cream
  • 2 cups thinly sliced fresh sorrel leaves (4 ounces)
  • 1/3 cup fresh flat-leaf parsley leaves
  • 2 teaspoons fresh lemon juice


  1. Mix salmon, potato, eggs, scallions, 1/2 teaspoon salt, and the pepper in a bowl. Form into twelve 2 1/2-inch cakes.

  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half the cakes, and cook until golden, 2 to 3 minutes per side. Repeat with remaining oil and cakes.

  3. Bring cream to a simmer in a small saucepan over medium heat. Add sorrel and parsley, and cook for 2 minutes. Puree with lemon juice and the remaining 1/4 teaspoon salt in a blender or a food processor until smooth.

  4. Spoon sauce over salmon cakes, and serve immediately.

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